Miso is known mostly as an ingredient for traditional Japanese soup. However it has lot more culinary uses. There are many possible varieties of miso however, the most common types are made from a fermented paste of soybeans, often with other ingredients (brown rice, white rice, barley, buckwheat or ginger). Fermentation, which takes place due to a yeast mold known as koji, may be allowed to proceed anywhere from several days to several years.Miso is very rich in nutrients, minerals, it contains plenty of iron. The fermentation breaks down hard to digest oils, proteins and carbohydrates found in soybeans into forms more easy for the human body to digest.Unpasteurized miso contains live lactobacilli, which also enhance your body”s ability to extract nutrients from food and also play an important role in maintaining and strengthening the immune system. It is a superfood that lowers the body”s level of “bad” cholesterol and it is also particularly high in antioxidants.
Ingredients:
– bread (you can find the recipe for buckwheat bread here)
– 1/2 teaspoon of organic unpasterurized Hatcho Miso
– 1 clove of garlic
– 1 organic egg
– 1 teaspoon of extra virgin olive oil
– vinegar
– salt
– black pepper or any fresh or dried herbs you like
Method:
1. Toast the bread. Right after it pops out of a toaster rub the garlic over a top of the toast. Spread miso over it and pour the olive oil on.
2. Poached egg
Place a whole (uncracked) egg into boiling water for 20 seconds (this helps to keep the egg white together for the next step). Take it out and pour 1/2 dcl of vinegar into the water, add a little bit of salt. Stir the water in one direction with a spoon – until you create a whirl and, place shelled egg in the middle of the whirl. Boil the egg for about a minute (cooking time is very individual as it depends on the size of the egg and how cooked you like it). When the egg is cooked, take it out and place it on the toast you got ready before. Sprinkle the top with grounded black pepper, salt or fresh herbs of your preference.
