This is another Kripalu-inspired recipe. Miso marinade would work well with all kinds of things -- vegetables, fish, even meat if you eat it. I used carrots and daikon for my first attempt.
The marinade is super simple:
2 tablespoons miso
2 gloves of garlic, minced
1 teaspoon ginger (either powdered or freshly grated)
2 teaspoons brown rice vinegar
1/2 cup water
Put in a bowl with whatever it is you want to marinate, cover, and stick it in the fridge overnight. These veggies were fine cold, but they would also be a tasty addition to soup or salad, as a warm side dish, or added to a pot roast. You just want to be careful not to heat the miso to much (don't boil it!), since high temperatures will kill the miso culture and defeat the digestive benefits.
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