Collection: How to Use Miso | 24 Recipes Using Miso

Oh my goodness, Miso comes in so many different varieties, strengths and uses, sometimes it is difficult to know where to begin. But miso is so necessary in a vegetarian kitchen to add umami to dishes in the easiest and quickest way.

So we put together some of our favourite Miso recipes for you to begin experimenting and hopefully you will fall in love with this funky paste, just as we have.

Similar articles include What to Do with Daikon Radish, A Collection of Kitchdi Recipes, and Delicious Recipes with Green Tomatoes.

Browse all of our Miso, and all of our Collections. Or explore our Late Autumn recipes.

Continue reading “Collection: How to Use Miso | 24 Recipes Using Miso”

Sweet Potatoes and Deep Fried Tofu in Coconut Miso Broth with Noodles

Oh deep fried tofu! Sssshh, don’t tell tofu-haters how good deep fried tofu is! I think we should keep it to ourselves. Deep frying changes the soft mushy texture of tofu to a crispy outer skin with a pillow soft inner. If you are drooling already, have a look at this deep fried tofu with a peanut sauce. Sensational.

This recipe takes some deep fried tofu and cooks it with sweet potatoes in a coconut green curry broth, and then serves it with noodles and coriander leaves. It is typically S. E. Asian, like the curries of Thailand and Malaysia. I also make it as one of my Miso Soup options, adding a little more broth to the ingredients. Miso Soup with Sweet Potato, Tofu and Noodles.

If you are not familiar with using miso, read about the different types.

Similar recipes include Sweet Potato Mash with Lime Salsa, Noodles with Spring Onions and Edamame, Chinese Bean Curd with Mushrooms and Vegetables, Lemak Style Vegetables, and Black Pepper Tofu.

Recipes with Rice Vermicelli Noodles include Green Mango and Vermicelli Salad. Or read about other Asian Noodles.

Browse all of our Tofu recipes and all of our Sweet Potato dishes. Our S. E. Asian dishes are here. Or explore our Late Winter set of recipes.

Continue reading “Sweet Potatoes and Deep Fried Tofu in Coconut Miso Broth with Noodles”

Miso Soup with Wakame

Miso has made its way back into our kitchen. A favourite of old, somehow it disappeared from our ingredients some time ago. But I adore soup made simply from dissolving a spoon of miso in hot water. Sip. Feel relaxed. Comforted. Rested.

There are dozens of different types of miso. Today we’re using Genmai. Genmai Miso is a mellow, sweet, golden miso paste of whole soybeans and brown rice which is traditionally aged in cedar kegs for up to 18 months. It is good for soups, sauces and slow cooked dishes, and is often referred to as Brown Miso. This is a version of the recipe that came with the miso – I have tinkered with it a little. It is an unusual one for me, as I usually just add sliced vegetables to miso dissolved in hot water. It is quick, easy and delicious, and sautes the vegetables briefly before adding to the soup.

Please remember to offer miso soup to your friends and family when they are overwrought, when they are having a hard time, when they are so tired they can no longer stand up, when they have a young kids or babies that won’t allow them to sleep, or when life throws enormous challenges at them. It is incredibly restorative.

If you are not familiar with using miso, read about the different types. Please also read my recipe for making amazing miso soups.

Similar recipes include Miso Vegetables and Rice with Sesame Dressing, Miso and Tofu Dipping Sauce and Dressing, Miso and Tahini Sauce, Spread and Dressing, Miso Sesame Dressing, Tofu, Spinach and Sesame-Miso Napoleans, and Japanese Baked Eggplant with Miso and Sesame.

Browse all of our Miso recipes and all of our Soups. Or explore our Early Autumn dishes.

Continue reading “Miso Soup with Wakame”