Miso Spice Recipes
MISO SPICE
Limiting miso to soup is like limiting Parmesan to pasta. For starters, you can dry it and turn it into a condiment (which happens to be reminiscent of Parmesan). Use this to season a whole fish, croutons or bread crumbs; sprinkle the top of bread with it before baking; warm it in sesame or peanut oil for a bagna-cauda-style dip.
Provided by Mark Bittman
Categories condiments
Time 7h
Yield About 1/4 cup
Number Of Ingredients 1
Steps:
- Heat the oven to 175. Line a baking sheet with parchment paper. Smear the miso in an even layer, as thinly as possible, over the parchment. It's O.K. if it's ragged around the edges or even a little thick in places.
- Bake, undisturbed, until large pieces of miso peel easily from the paper, about 3 hours. Turn the pieces and bake on the other side, until the miso crumbles easily, another 3 to 4 hours.
- Let the miso cool, then crumble it with your fingers or grind finely in a spice mill or designated coffee grinder.(It keeps in the fridge in a sealed jar for months.)
Nutrition Facts : @context http, Calories 68, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 2 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 1282 milligrams, Sugar 2 grams
SPICY MISO RAMEN
Ramen is a Japanese-style bowl of broth and noodles. In this version, miso is added to an already rich broth and spiced with chiles. Adding miso to ramen broth makes a unique version that is dense, flavorful and delicious. Make Ramen Eggs and Chasu Pork Belly in advance to top the ramen.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
- Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.
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Author Vanessa GreavesPublished 2020-04-06Estimated Reading Time 7 mins
- Miso Maple-Glazed Salmon. View Recipe. This recipe from recipe creator Chef John combines just a few ingredients but packs a punch. Salty and rich miso combines with sweet maple syrup, spicy hot chili sauce, and tangy rice vinegar to make an easy glaze for salmon.
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- Asian Salmon Cakes. View Recipe. Salmon cakes are a great reason to keep cans of salmon in your pantry. The miso infused sauce with heavy cream, sake, and lime juice takes this recipe from everyday to extraordinary.
- Japanese Wafu Burgers. View Recipe. A Japanese version of the hamburger, the Japanese Wafu Burger is eaten without a bun and is related to meatloaf. Shiitake mushrooms and tofu add moisture and enhance the texture.
- Shrimp and Soba Noodle Salad. View Recipe. Recipe creator Chantal Rogers was inspired to create this recipe after having a similar version at a restaurant and recommends adjusting the amount of rice vinegar to taste, based on how tart you like it.
- Pickled Ginger Asian Pear Coleslaw. View Recipe. Asian pear, pickled ginger, sesame seeds, and miso give this coleslaw a unique flavor. Recipe creator Chef John says, "This slaw is best if tossed together no more than an hour or two before service."
- Quick Vegan Gravy. View Recipe. Miso is the secret ingredient for many vegan recipes, adding umami and mouthwatering savory notes. Recipe creator Becky says, "This is great to make biscuits and gravy or for Thanksgiving over mashed potatoes."
- Miso Soup. View Recipe. If you love the miso soup that comes with practically every meal at Japanese restaurants, you'll want to check out this recipe and give it a go at home.
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