The air is brisk and darkness descends earlier here in the hills of western Massachusetts, where we have been producing fine organic miso since 1982.
Miso has been produced and used in Japan for over 1500 years. It is a time-tested, savory condiment – full of beneficial microorganisms, vegetable protein, enzymes and natural probiotics.
Visit our completely redesigned, beautiful new website southrivermiso.com. Here you will find our history, illustrated steps of how we make our miso, recipes, videos and more! Treat yourself to some of our nine varieties of handcrafted, unique, healthy miso.
Our Garlic Red Pepper and Dandelion Leek misos are on sale with $2.00 off per jar!
Fresh steamed organic garlic and Turkish red pepper paste are combined with our Chickpea miso producing a mild spicy miso with a warm orange/red color. Good used in soups and marinades to bring a little color and zest into your meals. Gluten free and soy free.
Each spring wild leeks are hand harvested from remote woodlands in our area. They are steamed, chopped, combined with dandelion greens and mixed into our Hearty Brown Rice and Sweet Tasting Brown Rice Misos. This rich, savory miso can be stirred into hot water and used as an instant soup. It’s very warming and good medicine if you’re feeling a little under the weather. Gluten free.
Ingredients
1 medium butternut, kabocha or other winter squash
1 large sweet potato
1 medium sized onion, chopped
3 tbsp Sweet-Tasting Brown Rice or Garlic Red Pepper Miso
6 cups vegetable stock
4 cloves garlic, peeled and chopped
2 tsp freshly grated ginger
2 tbsp chopped scallions
1 tbsp olive oil
Freshly ground black pepper
Salt
Directions:
1. Preheat oven to 375°
2. Cut squash into quarters with skin on. Leave sweet potato whole and pierce with fork in a few places. Roast both uncovered for about 1 hour or until soft when pierced with a knife.
3. When cool enough to handle, remove skins of squash and sweet potato.
4. Heat the olive oil in a large pot over medium heat. Add the chopped onion, chopped garlic and grated ginger. Cook until softened.
5. Add the vegetable stock (or substitute plain water). Add the roasted squash and sweet potato. Bring to high heat. Simmer for about 15 mins.
6. Dilute miso in about two teaspoons of water and add to soup.
7. Puree with an immersion blender or in a regular blender.
8. Garnish with scallions and a dash of paprika.
Enjoy our website by exploring the links below.
Links
– Shop at our online store.
– Try more of our great recipes.
– Watch videos of rice growing at South River.
– Watch these videos about miso making at South River Miso.
Please join our community on Instagram, Facebook and YouTube.
PH: 413.369.4057
Information
Sign up for our newsletter, South River Currents, where we share stories, photos, recipes, videos, and more.