Next on the sneaky mission for stealth vitamins… Miso!
Miso is one of the most nutrient packed things I can think of off the top of my head. B-vitamins, enzymes, protein and goodness (vitamin G) are all contained within small amounts of this Japanese salty paste. I’ve been told it’s similar to Marmite which hails from Australia, but I haven’t confirmed this for myself, just relying on hear-say.
How do you hide this quite distinctive taste you ask? Think salty, think savory; after all it is used traditionally as a soup stock.
- Mash and mix well with whatever you are combining it with.
- Use the paste not instant powder for maximum health benefits.
- Don’t boil, fry, or microwave to keep the nutritional content intact – treat it gently, like a delicate flower of the stock family.
- keep in mind the different colours have different shades of flavour: whites to light-yellows are sweeter and milder, yellows to dark-reds are saltier and stronger.
#2. Miso it Up
1. Sneak a bit into that cup-o-soup package when you mix in the boiling water (shhhhh…) not too much though, enough to make the fuss-pots think they are going slightly crazy, but not enough to suspect that you might be the culprit.
2. Mix equal parts Mayonaise and Miso into a smooth (ish) paste and use as a spread for sandwiches or burgers. I’ve especially gotten away with it on breakfast egg-sandwich-with-cheese type things.
3. Mix equal parts Tahini and Miso and thin with warm water to use as a savoury sauce or gravy on things as diverse as asparagus (haha) to potatoes or meats. –This tip I gleaned off a friend nutritionist (link soon).
4. Use in a cheesball! Yes, cheeseball, the creamy, sharp, herby things you bring to dinner parties. They are always asking for worcestershire sauce or other savoury condiments, just start off light and add Miso to taste, remembering that letting the cheeseball sit brings out more flavour.