Tempeh isn't the only fermented food we make here. We also make soy-free miso varieties made of organic ingredients! From young to aged, these amino pastes add can add an umami bomb to your favorite meals.
Our miso varieties
Some of the miso varieties that we have made and may have on hand:
- Young Chickpea
- Young Split Pea
- Young Red Lentil
- Young Pinto
- Dark Aged Adzuki
Where to buy our miso
Right now you can get our miso directly from us at farmer's markets or events. You can even sample them to find your favorite! Durango Natural Foods Co-op carries Young Chickpea and Dark Aged Adzuki.
What to do with miso
How can you use miso?
- Add it to your favorite salad dressing! Make the addition before you add any salt then taste to see if you need any. The miso will add a complexity to your dressing. (There’s also a recipe for a ginger miso dressing on our website!)
- Add it to your favorite marinade! Similar to above, add before any salty component and then taste to adjust as needed.
- Stir fries! Hold back a little bit of your stir fry sauce and mix in a little miso to it forms a thinner slurry. When your stir fry is done, mix it in!
- Put a little in your morning oatmeal. Seriously. Try it!
- Would your hummus benefit from a little miso? Absolutely!
- Mashed potatoes. 🤯
Notice not one of those was “soup.” But that’s also an option! The important thing to remember is if you want the living digestive enzymes from the miso, you don’t want to heat it up too much. Definitely don’t heat miso to boiling if you want to preserve its probiotic benefits.