Uses for miso paste
![[Post New]](/jforum/templates/default/images/icon_minipost_new.gif){kind=icon}
Anonymous
| Teaism sweet potato salad! https://www.washingtonian.com/2009/10/07/recipe-sleuth-teaisms-miso-glazed-sweet-potatoes/ |
Anonymous
|
the MisoCicken recipe is crazy-easy (our daughter started making it at 10) and really yummy.
https://cooking.nytimes.com/recipes/1017699-miso-chicken?smid=ck-recipe-iOS-share |
Anonymous
|
If you have a NYT Cooking subscription, the Roasted Salmon with Miso Cream is very tasty.
https://cooking.nytimes.com/recipes/1023743-roasted-salmon-with-miso-cream |
Anonymous
|
One of my favorite dishes is miso-glazed eggplant (nasu dengaku)
Also the David Chang recipe for asparagus with miso butter is great. There is also an excellent miso-seaweed pasta recipe on NYT cooking. I also add a bit of miso into many dishes for an umami boost - like in risotto. |
Anonymous
|
Fancy Radish uses it in their rutabaga fondue, which I could eat like soup and, because I can now make it at home, I often do.
I followed this recipe, http://twooldhensinthekitchen.blogspot.com/2019/02/rutabaga-fonduea-la-fancy-radish.html, except replaced half the potatoes with white beans. |
Anonymous
Came to post this. You only need a small bit of butter, the recipe calls for way too much. |
Anonymous
| Soup? add tofu diced and spring onion. Or could boil plain Ramen, add to that. |
Anonymous
It goes without saying that the salty soy product has “umami”. But umami doesn’t always mean it’s delicious. Like kimchi, miso is fermented and can be funky. An acquired taste. Basting miso on grilled veggies and fish can be overpowering. It’s best used diluted as a soup base. |
Anonymous
Do you have a good recipe for nasu dengaku you can share? I tried one recently and it was terrible (waaaay too much sugar). Also, OP, miso is awesome for adding flavor/umami but keep in mind you won't get any of the benefits of it as a live, fermented food if you heat it and kill the bacteria off. If you develop a taste for it, try eating a very small spoonful raw because it's a probiotic powerhouse. |
Anonymous
This is what I do. Add to Korean soybean paste soup or ramen. |
Anonymous
| My favorite miso recipe https://www.eatingwell.com/recipe/251776/miso-glazed-scallops-with-soba-noodles/ |
Anonymous
| Miso caramel sauce |
Anonymous
Just FYI the whole "MSG gives you headaches" is a long-disproven racist myth. |
Anonymous
|
This Miso Chicken recipe by Sam Sifton is easy to make. You don't need a NYTimes Cooking subscription to open the link.
https://cooking.nytimes.com/recipes/1017699-miso-chicken |