— Julieta Aguilera

So I use miso quite often. I love miso soups actually in the morning, which I'll you know, probably mushrooms are my favorite pairing with a meat. So now if you're talking soups, like if you're talking about it in other cooking environments, that's great. I actually use it to add on Mommy to different things too. So I'll add you know, like I have a tahini dip that I'll or like a tahini sauce that it's like lemon tea a lot of tahini and I put a little bit of miso into it and some garlic some other ingredients and blend that up with some water and I use that as a kind of a sauce to put a roasted vegetables, which is probably you know, it's a pretty nice one to be able to go with those two, but for the the favorite vegetable to dress with is if I'm doing something with those sauces, it's probably going to be like a roasted sweet potato or roasted broccoli. You know, I love acorn squash using those as well, too. Was typically those things. I'm just roasting very simply or in cutting in half and putting them onto a pan and the oven at 350 for about 40 minutes and then I slice them up and then put the dressing over the top of those serve that with a little bit of quinoa with some garlic mixed in or brown rice super delicious. But the the Miso is a soup typically Gonna Keep it very simple. I usually go with a little bit of green onion shiitake mushroom. You know, keep it super simple and tofu that's you know barely been marinated, you know, but that's probably the best. I think that's kind of what you're thinking there. We're not 100% sure.