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Miso soup is often Americans' first exposure to miso, a fermented soybean paste and popular Japanese ingredient. Shanthi Appelö, registered dietitian, explains miso paste, how it's made, and some lesser-known facts about this popular umami-loaded ingredient. #MisoSoup #MisoPaste #FermentedFoods #AsianCooking | Blue Cross Blue Shield of Michigan | Facebook
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"Tao Jiew" is the Thai version of miso. It's fermented soybean paste that is salty with a touch of acidity, and it goes incredibly well with fish! We also add loads of ginger which is a flavour match made in heaven with fish as well. I'm using black cod here, also known as sablefish, as it's flaky, tender, fatty, and a sustainable species here in BC, Canada. Feel free to use any white, mild flavoured fish local to your area. This is one of my favourite ways to eat fish, and it takes just a few m
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