Tofu Miso Balls

December 27, 2010 By Leanne Vogel July 22, 2015

Our Christmas celebrations continued with a brunch of eggs benny this morning at my Aunts house (so happy to have a break from cooking!). I swear we waited until noon to crack open the wine but cannot promise that champagne followed the same time restriction. Much food and drink was consumed and with that I decided the next recipe I would share would contain an ingredient that will help to kick start our digestion after the holiday feast(s).

Miso

Miso is a paste made up of soybean and grains. The grains that are used are usually rice, barley or wheat.

How its made

The soybeans, grains, and yeast are added together and left to ferment for weeks to years (depending on the specific type of miso being produced). Once the mixture has reached it’s ideal age the ingredients are ground into a paste similar to that of nut butter.

Health benefits of miso

Miso contains high amounts of tryptophan, manganese and Vitamin K. The type of synthesizing bacteria caused by the fermentation of miso makes it a phenomenal helper on the healthy bacteria of our gut. These synthesizing bacteria, also called probiotics are thousands if not millions of little bacterium that:

• improve our ability to absorb and utilize vitamin B
• strengthen the health of our colon (a key to overcoming food sensitivities)
• aids in healing bowel irregularity
• regulates lymphocytes and antibodies

Also, miso is has relatively high amounts of Vitamin B12  which is high recommended for vegans (it’s very challenging for a vegan to find rich sources of Vitamin B12 – something that’s needed for the functioning of our brain and nervous systems among other things).       View Nutritional Information (once on page scroll down)