Importantly, traditional fermentation methods are very different from industrial manufacturing methods. Classical fermentation significantly improves the quality of soybeans, it becomes easier to digest. Therefore, the miso that the long-lived Japanese eat is very different from the “fast” miso on wheat, which has become available everywhere.
From the nutritional composition, in addition to the optimal balance of vegetable protein, in traditionally fermented miso, a significant amount of manganese, vitamin K (blood vessels), copper (blood quality, hair) and zinc (immunity) can be isolated. Fermentation destroys the antinutrients of soy (lectins, phytic acid). And the classic, slow fermentation and strict adherence to the technique allows you to isolate several strains of probiotic bacteria at once.
- 2 types of cabbage (choose cauliflower, broccoli, romanesco, kohlrabi or brussels sprouts), 3-4 inflorescences each
- 1/2 medium sweet potato
- 3 cloves garlic
- 1/2 sweet pepper
- tofu (shrimp or poultry fillet) to choose
- 1 tsp. sesame
- 1 tbsp. miso paste
- dry chili
- coconut oil or butter
- soy sauce
Melt coconut oil in a pan. Cut vegetables. For 30 seconds, simmer the chopped garlic until the flavor appears. Add sweet potatoes. Cook for 2-3 minutes. Then add the miso paste and mix. Add tofu or bird/shrimp/eggs if it's not a vegan option. Cook for another 5 minutes. Add 2 types of cabbage, pepper, dry chili and cook, stirring, for another 2 minutes.
Sprinkle with sesame seeds. Stirring, cook for another minute. Before serving, sprinkle with fresh cilantro or sprouts, sprinkle with soy sauce.
Melt coconut oil in a pan. Cut vegetables. For 30 seconds, simmer the chopped garlic until the flavor appears. Add sweet potatoes. Cook for 2-3 minutes. Then add the miso paste and mix. Add tofu or bird/shrimp/eggs if it's not a vegan option. Cook for another 5 minutes. Add 2 types of cabbage, pepper, dry chili and cook, stirring, for another 2 minutes.
Sprinkle with sesame seeds. Stirring, cook for another minute. Before serving, sprinkle with fresh cilantro or sprouts, sprinkle with soy sauce.
