You know that feeling when you make a recipe and know it will be amazing? That’s how I felt with this recipe and I instantly knew it would be a great addition to my FODMAP dinner recipes. I have fully jumped onto the miso bandwagon the last few months. I am obsessed with using it in salad dressings, soups, and marinades. In case you are like me and need some clarification on what miso is, here you go:
“This Japanese staple is produced by fermenting soybeans with salt and koji which results in a thick paste. It is high in protein and rich in vitamins and minerals.” -Wikipedia
