{"id":278,"date":"2014-02-24T19:28:47","date_gmt":"2014-02-24T18:28:47","guid":{"rendered":"http:\/\/whatfoodcan.com\/?post_type=project&p=278"},"modified":"2025-05-08T20:12:26","modified_gmt":"2025-05-08T18:12:26","slug":"miso-deliciosa-pasta","status":"publish","type":"project","link":"https:\/\/whatfoodcan.com\/es\/project\/miso-deliciosa-pasta\/","title":{"rendered":"Miso deliciosa pasta"},"content":{"rendered":"\n

Miso deliciosa pasta<\/b><\/p>\n\n\n\n

El miso es una pasta de soja fermentada. Parece mantequilla marr\u00f3n, sabe riqu\u00edsimo y se puede comer de varias maneras: en sopas, con la verdura, en potajes o para untar el pan. El miso sirve para darle un gusto exquisito a platos con verdura. Un verdadero placer para el paladar y la salud.<\/p>\n\n\n\n

Minerales, vitaminas, enzimas, 85% de \u00e1cidos grasos insaturados, prote\u00ednas de primera calidad y la (casi) ausencia de carbohidratos hace de esta pasta de especias un regalo culinario. Especialmente indicado para personas que tienen que vigilar su alimentaci\u00f3n por causas de salud. El miso metaboliza alcalino y est\u00e1 libre de lactosa, gluten y colesterol. Ligero y rico. Hay que probarlo.<\/p>\n\n\n\n

El miso existe en las siguientes composiciones:<\/p>\n\n\n\n

    \n
  1. Hatcho Miso: soja<\/li>\n\n\n\n
  2. Shiro Miso: soja y arroz blanco<\/li>\n\n\n\n
  3. Mugi Miso: soja y cebada<\/li>\n\n\n\n
  4. Soba Miso: soja y trigo sarraceno<\/li>\n\n\n\n
  5. Genmai Miso: soja y arroz natural<\/li>\n\n\n\n
  6. Natto Miso: soja, cebada y jengibre<\/li>\n<\/ol>\n\n\n\n

    Mugi Miso es el m\u00e1s sabroso para el gusto europeo. Hatcho Miso tiene un sabor m\u00e1s fuerte. Cada uno elige el que prefiera. Por raci\u00f3n y persona se calcula una cucharadita de miso.<\/p>\n\n\n\n

    Se coge un poco de l\u00edquido del guiso ya acabado, se mezcla con el miso en un vaso y se vuelve a a\u00f1adir al guiso. \u00a1No volver a hervir! Solo remover y servir.<\/p>\n\n\n\n

    Consejos<\/b><\/p>\n\n\n\n

    –       No hervir nunca el miso<\/p>\n\n\n\n

    –       El miso ya contiene sal. Utilizar menos sal en la preparaci\u00f3n del plato.<\/p>\n\n\n\n

     <\/p>\n\n\n\n

    \"whatfoodcan_miso\"<\/a><\/figure>\n\n\n\n

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