Broccoli Steps It Up With Miso
Plain veggies can be boring but doctoring them up with savory miso and spices can make anyone a lover—even of broccoli, cauliflower, or kale. Japanese miso is a fermented soybean paste you can buy in the refrigerated section of natural food stores. Miso tastes salty and savory; some people describe it as earthy. White miso paste, which is preferred in Kyoto, Japan, has a more delicate flavor than brown or red miso paste.
Cruciferous vegetables like broccoli, cauliflower, cabbage, and Brussels sprouts contain slightly bitter compounds that may help kill cancer cells. Miso provides probiotic bacteria for a healthy gut. The turmeric in curry powder is well known for its anti-inflammatory properties.
Serves 4
4 cups chopped broccoli florets
1 Tbs. white miso paste
2 tsp. hot water
2 Tbs. mayonnaise (vegan or regular)
1 Tbs. pure maple syrup
1 tsp. cumin seeds
½ tsp. curry powder
½ tsp. fresh dill
- Steam the broccoli lightly for about 3–4 minutes, so it remains slightly crunchy. Drain and set aside.
- Make the miso dressing: Combine the miso and hot water in a small mixing bowl until completely dissolved; be sure that water is hot but not boiling. Stir in remaining ingredients until creamy and smooth. Add additional hot water 1 tsp. at a time, if needed for consistency.
- Pour the dressing over the broccoli and toss to coat.
FoodTrients
Copper
Fiber
Glucosinolates
Manganese
Probiotics
Vitamin C
Vitamin K
Zinc
