Organic Eden Miso is superbly delicious. Mugi Miso (Barley & Soybean) and Barley & Brown Rice Miso are packaged in one-way valve tubs that help preserve the vitality of the miso’s fermentation culture. They are unpasteurized and made of organic, non-GMO whole soybean and barley or brown rice that are fermented by a 175-year Japanese miso manufacturer. Both varieties of miso are ideal for everyday use, in all seasons, for all types of cooking.
Eden Miso is a concentrated, easy to assimilate complete protein, full of vitamins, minerals, and a diversity of phytonutrients. Miso is predigested during fermentation. Unpasteurized miso contains a vital culture of beneficial microorganisms, making it a concentrated source of soothing, centering nourishment in a resealable tub.
The koji fermentation breaks down proteins into amino acids and carbohydrates into simple sugars. There are more protective isoflavones in fermented soy foods than in non-fermented soy foods.
Eden Miso is family-made with accumulated knowledge and skill dating back 175 years. The company’s dedication to remarkably healthy miso is demonstrated by astonishingly good taste, and the rejuvenating vitalization that the superfood provides.
How Miso Is Made
Barley and brown rice are separately steamed and inoculated with Aspergillus oryzae koji spores. This mixture incubates in a warm, moist koji room for about 48 hours. The koji grain is mixed with steam-softened whole soybeans, sea salt, and pure water in fermentation vats for approximately six months at ambient temperatures. When ready, the miso is ground and filled into packages with a one-way valve in its sealed top that allows gas to escape, but none to enter. The one-way valve of Eden Miso packages serves to protect miso’s rich umami taste.
Organic Eden Miso is made from the highest quality, real-organic, non-GMO verified ingredients—these unadulterated, purely delicious, traditional Japanese misos are also Kosher pareve.
Organic Eden Miso adds rich umami appeal to grain, beans, noodles, soups, stews, salad dressings, dips, sauces, marinades, and gravies. Miso Soup is a soothing and satisfying way to enjoy and benefit from two rejuvenating health foods: miso and sea vegetables.
Miso Soup w/ Broccoli, Carrot, and Shiitake
Serves: 4 | Prep Time: 20 min. | Cook Time: 10 min.
Soak shiitake 15 to 20 minutes in hot water to cover. Remove and discard stems from shiitake and slice the caps. Reserve the soak water. Place water, soak water, and shiitake in a pot. Bring to a boil and cover. Reduce heat to medium-low and simmer 7 minutes until shiitake are tender. Add wakame flakes, onion, carrots, and broccoli. Cover and simmer 1 minute. Reduce heat to low and uncover. Place miso in a small cup, add a little hot soup broth, and puree until creamy. Add the miso puree and tofu to soup stock. Simmer but do not boil for 5 minutes. Garnish with chopped green onions.
For an enriched umami taste, add Eden Bonito Flakes at the beginning. For this version add 2 tablespoons of crumbled bonito flakes to the pot.
Per serving: 78 calories, 0g fat (2% calories from fat), 6g protein, 11g carbohydrate, 6g fiber, 0mg cholesterol, 454mg sodium