Enjoy South River Miso during the holiday season in marinades, soups, salad dressings and dips. Here are lots of recipes to inspire you.
Our miso is made by hand in small batches by a group of dedicated artisan food crafters. We honor the many centuries old Japanese tradition of miso making. Wood-fired fermented grains, beans, and sea salt are combined then aged in large wooden vats for several weeks up to three years.
South River Miso is full of naturally occurring enzymes and plant based probiotics. Regular use of miso may aid in digestion, gradually strengthen one’s immune system, promote healthy skin and prevent disease. You can read more about the health benefits of miso in this article by certified dietitian Novella Lui published this year by EatingWell.com.
Gift yourself and your loved ones with our healthy, savory miso for the holidays. We offer a gift pack of four selected varieties. All of our nine varieties of miso are in stock, including some specialty miso such as Garlic Red Pepper and Dandelion Leek. We also offer the wonderful Tohum Sesame Tahini and a rich Blue Heron Farm Maple Syrup which is made locally in western Massachusetts.
Stay healthy over the holidays and enjoy your friends and family.
~ With gratitude for our wonderful customers and community from all of us at South River Miso!
Serves three or four
Ingredients:
Salt
3 tbsp olive oil
1/2 lb whole wheat penne pasta or gluten-free substitute
3 cloves garlic
1 tsp dried basil
1 tsp curry powder
4 cups chopped fresh spinach
14 oz cake of extra firm tofu
1/2 cup soaked sun-dried tomatoes
3 tbsp Three Year Barley Miso
Directions:
1. Bring a large pot of salted water to a boil, add penne and cook 15-20 minutes.
2. Meanwhile, put 1 tblsp olive oil in a large skillet over medium heat. When the oil is hot, add 1-2 cloves minced garlic. Add the spinach and cook, stirring rapidly for about 1 minute. Set aside.
3. Dry tofu with paper towel or cloth to remove excess moisture. Cut into small cubes.
4. Next, put 2 tbsp of olive oil in a large skillet on high heat. Saute 1-2 cloves minced garlic. Add cubed tofu, stirring for about 2 minutes. Sprinkle 1 tsp curry powder over tofu and stir to coat. Add dried basil. Mix 2 tbsp Three Year Barley Miso with 2 tsp water in a small bowl. Stir into tofu. Turn off heat and add sun-dried tomatoes.
5. Drain the penne. Combine all ingredients. Add 1 tbsp miso or more to taste. Enjoy!
PH: 413.369.4057
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