October 2020

Autumn afternoon at South River Farm. Photo by Anni Elwell Hanna.

Autumn Greetings from South River Miso

Warm greetings and good health to all of you in these very challenging times. During the Covid pandemic the focus is on staying well - protecting ourselves, our families, and all our relations by following safety guidelines and strenghtening our immune systems. Now is the time to practice great self care to optimize our health as best we can. Fortunately, all of us at South River Miso are healthy. We continue striving to provide you with some of the finest organic, hand-crafted miso available.

Miso has been recognized as a health supporting food for many centuries. In recent times there have been studies that point to its benefits as well. In a Japanese study conducted in 2003 with 21,852 women participating over a ten-year period, those who consumed two to three bowls of miso soup per day had the lowest incidence of breast cancer.

Other scientific studies on miso as a healing food are available online as well. And what better laboratory than your own body? Incorporate more miso into your diet in the coming months and see how you feel.

Miso is the perfect savory addition to recipes using the rich fall harvest of roots, squash, and green leafy vegetables. It is full of naturally occurring probiotics and enzymes that can promote more vibrant health and better digestion.

All ten of our delicious miso varieties are available online at southrivermiso.com. Please visit our web site to order and while you're there you can watch videos of our miso making process.

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Squash Soup with Miso

Serves four

Ingredients:

1 medium butternut, kabocha or other winter squash weighing 2 lbs
1 large sweet potato
1 medium sized onion, chopped
3 tbsp Sweet-Tasting Brown Rice 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 regular blender.
8. Garnish with scallions and a dash of paprika.