Miso is essentially a Japanese fermented soybean paste. Its appeal lies in its unique taste, slightly salty and fragrant, as well as its important medicinal properties. It is high in protein, amino acids, vitamins, and minerals and very low in calories and fat. Japanese people have always regarded miso as a health food and cancer fighter. The key to using miso is in balance of flavour. Too much miso can overwhelm. Using miso as part of the sauce thickens it naturally and gives the whole dish a sweet earthy taste.
Mushrooms are a natural source of B vitamins and selenium, nutrients that help convert food into energy and protect brain cells from everyday stress. They also support the production of neurotransmitters, the brain’s chemical messengers that influence memory and focus.
Recipe by Lucy Waverman
Warm Miso Mushroom Salad with Arugula
Serves 4 as a salad, 6 as a side dish
Ingredients
- 2 tbsp vegetable oil
- 1 tsp sesame oil
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 2 tbsp chopped shallots
- 1 lb / 500 g mixed mushrooms, sliced
- 3 tbsp white or light miso
- ¼ cup regular yogurt
- 1 tbsp soy sauce
- ¼ cup vegetable stock or water
- 1 tbsp chopped parsley
- 1 tbsp chopped chives
- 1 small bunch arugula, torn
Instructions
- 1 Heat vegetable and sesame oils in skillet on medium heat. Add ginger, garlic, and shallots. Stir fry for 30 seconds.
- 2 Add mushrooms and sauté until they are softened and juicy, about 3 minutes. Stir in miso, yogurt, and soy sauce. If the mixture is too thick slowly sir in some stock or water until it loosens. Stir until bubbling. Season with salt and pepper and scatter with parsley and chives.
- 3 Place arugula in a shallow bowl, top with mushroom mixture, and garnish with parsley and chives.
- 4 Serve warm or at room temperature.
