Miso has a wonderful sweet/salty flavor that can be used in a wide variety of recipes. Its colour can vary from light yellow – good to use in a sweet miso soup during warm weather, to a deep dark brown with earthy tones and hearty flavor – which can be cooked with cubed root vegetables, wakame seaweed and dark leafy greens during the colder months. When cooking with miso use just enough to enhance flavor and avoid overpowering the dish with a strong salty taste.

The 10 scientifically researched benefits of eating miso

1. Contains all essential amino acids, making it a complete protein.

2. Stimulates the secretion of digestive fluids in the stomach.

3. Restores beneficial probiotics in the intestines.

4. Promotes digestion and the assimilation of nutrients in the intestines.

5. Is a good vegetable-quality source of B vitamins (especially B12).

6. Strengthens the quality of blood and lymph fluid.

7. Reduces the risk of breast, prostate, lung and colon cancer.

8. Protects against radiation due to dipilocolonic acid, an alkaloid that chelates heavy metals and discharges them from the body.

9. Strengthens the immune system and helps to lower bad cholesterol.

10. High in antioxidants that protects against free radical damage.

Marvelous Miso Dressing

• 25ml water
• 1tbsp miso paste
• juice half a lime
• 1tbsp sesame oil
• 2 cm grated ginger
• 1tbsp tamari soy sauce

Whizz all the ingredients of the Miso Dressing together. Try adding some fresh chopped chili or chili flakes for a kick! This dressing will last a few days in the fridge so can also be used on salads or steamed veg