If you’ve never had, or heard of, miso, let me enlighten you. If I were to say, “Japanese fermented soybean paste”, I’d probably lose a lot of people right then. But you aren’t “a lot of people”; you’re a homesteader and you aren’t afraid to try something new (old?), especially when that something has thousands of years of high praise and a plethora of health benefits.
Miso is packed with amino acids making it a complete protein; the probiotic benefits of fermentation are well-known; and it’s salty, sweet, umami (earthy) flavor goes well with many other foods or tastes great just on its own as a brothy soup. For the inexperienced, this is a great way to get your miso-tasting toes wet; and for miso lovers, a new way to enjoy it. Served as a dip for veggies, a dressing for salads, or even to add a little flair to your sandwich, this stuff doesn’t disappoint. Plus, it’s not a killer on the waistline at about 55 calories per two tablespoons.
Here’s what you’ll need:
1/2 c. red or white miso
1/2 c. warm water
6 T. vegetable oil
1/4 c. (packed) finely grated peeled carrot
2 T. finely grated peeled ginger
3 T. unseasoned rice vinegar
4 t. toasted sesame seeds
2 t. toasted sesame oil
2 t. honey
In a small bowl, whisk together the miso, water, vegetable oil, rice vinegar, sesame oil, and honey. You can also use a resealable container and shake it all up, just be sure to get the miso completely incorporated and that there aren’t any lumps.
Next, add the grated carrot, ginger, and sesame seeds. Give it all another good mixing/shaking and let sit in the fridge for 20-30 minutes just to let the flavors meld. You can keep it in the fridge for 2-3 days while enjoying it on fresh garden veggies, salads, sandwiches, fingers, and spoons.