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

Anonymous wrote:

Anonymous wrote:Please disclose the ingredient to guests. It can be a migraine trigger.

Good to know, I will.

-op

Just FYI the whole "MSG gives you headaches" is a long-disproven racist myth.

Miso caramel sauce

My favorite miso recipe https://www.eatingwell.com/recipe/251776/miso-glazed-scallops-with-soba-noodles/

Anonymous wrote:Soup? add tofu diced and spring onion. Or could boil plain Ramen, add to that.

This is what I do. Add to Korean soybean paste soup or ramen.

Anonymous wrote: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.

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 wrote:It adds umami to a lot of foods.

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.

Soup? add tofu diced and spring onion. Or could boil plain Ramen, add to that.

Anonymous wrote: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

Came to post this. You only need a small bit of butter, the recipe calls for way too much.

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.

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.

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

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

Teaism sweet potato salad! https://www.washingtonian.com/2009/10/07/recipe-sleuth-teaisms-miso-glazed-sweet-potatoes/