Miso is a fermented soybean paste that is sold in a a tub (like margarine) and can be found in the refrigerated section of Asian or international supermarkets. Since it is sold as a thick paste, a little goes a long way. Miso is often mixed with other ingredients to make marinades and sauces. It has a mild taste, is rather salty and adds a rich savory flavor (called “umami”)  to dishes and soup. From a health perspective, fermented foods offer probiotic benefits that include digestive and immune support. 

We served this dish over steamed rice and roasted vegetables (zucchini, summer squash, red bell peppers, and pearl onions) and topped with fresh microgreens.