miso

Here's what you need: white miso paste, honey, rice vinegar, garlic, ginger, pepper, salmon, asparagus, large baby bok choy, olive oil, salt, brown rice, sesame seed

One-Pan Miso Honey Salmon For Two Recipe by Tasty

white miso paste

honey

rice vinegar

garlic,

ginger, grated

pepper,

oz salmon, 2 fillets

asparagus,

baby bok choy,

olive oil,

salt,

brown rice, cooked, for serving, optional

sesame seed,

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Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth.

Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce.

Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated.

Bake for 10-12 minutes, or until the salmon is cooked to your liking.

Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately.

https://vid.tasty.co/output/107570/landscape_480/1535735451

Japanese Omelette with Miso Mayo

eggs

soy sauce

green onions (scallions, sliced)

mayonnaise

((1/2 large) avocado, halved)

Mix eggs, soy sauce, half the green onion and 2 tablespoons water in a small bowl.

Heat a medium frying pan (preferably non stick) on a medium high heat.

When the pan is warm add a splash of olive oil and swirl to coat the bottom of the pan. Add egg mixture and allow to cook gently until no longer runny. If they start to sizzle rapidly, turn the heat down. You want the eggs to cook gently and evenly.

While the eggs are cooking, combine miso paste with mayonnaise and spread over the base of your serving plate.

When the eggs are just set and no longer runny, roll the omelette onto the plate on top of the miso mayo.

Finish with avocado on the side, remaining green onion sprinkled over and lots of black pepper.

https://www.youtube.com/watch?v=BRd2KSINSG4

For the written recipe and variations click here: https://thestonesoup.com/blog/2020/04/20/japanese-omelette/

Here’s a vegan version of the classic New Orleans dish that uses smoked paprika, miso paste and soy sauce to add a savory notes. Pressure cookers are ideal for preparing dried beans; even unsoaked beans cook quickly and evenly, so that the beans become creamy but still keep their shape (though we’ve got instructions for a <a href="https://cooking.nytimes.com/recipes/1020816-vegan-slow-cooker-red-beans-and-rice">slow cooker approach</a>, too). Here, you want the beans to be very tender, so that the stew is thick — with a few beans that have slightly broken down — and not soupy. This vegan version of “Monday red beans” is not as creamy as the one made with pork, so smashing a few beans against the side of the pot at the end of cooking is particularly important. Louisiana-style hot sauce is key as well.

Vegan Pressure Cooker Red Beans and Rice

vegetable oil

yellow onion, finely chopped

Kosher salt and black pepper

celery stalks, finely chopped

green bell pepper, finely chopped

garlic cloves, finely chopped

white or yellow miso paste

smoked paprika

sweet paprika

onion powder

garlic powder

ground cayenne, plus more to taste

sage (optional)

red kidney beans (no need to soak)

bay leaves

thyme thyme

rice,

scallions,

Louisiana-style hot sauce,

Turn on the sauté setting of a 6- to 8-quart electric pressure cooker and heat the oil. Add the onion, season with salt, and cook, stirring occasionally, until limp and translucent, 6 to 8 minutes. Add the celery and bell pepper, and cook, stirring occasionally, until softened, 5 to 8 minutes. Add the chopped garlic, miso paste, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne and sage (if using). Grind in a generous amount of black pepper and add 3/4 teaspoon salt. Stir well to combine all the ingredients, then turn off the sauté setting.

Add the beans, bay leaves, thyme and 5 1/2 cups water. Scrape the bottom of the pot to loosen any browned bits. Cook on high pressure until the beans are creamy, 50 minutes to 1 hour.

Turn off the pressure cooker and allow the pressure to reduce naturally for 10 minutes, then release the remaining pressure manually and open the lid. Add the soy sauce, and season to taste with salt and cayenne. Using a fork, mash some of the beans against the side of the pressure cooker to make the mixture creamy. It will continue to thicken as it sits, or you can turn on the sauté setting and let the mixture bubble for a few minutes to thicken. Discard the bay leaves and thyme sprigs. Top the beans with hot cooked rice and scallions; serve with hot sauce.

For a weeknight salmon that’s impressive enough for entertaining, look no further. Salty miso paste and sweet maple syrup are the backbone of this simple, flavor-packed marinade, which is about as involved as this uncomplicated recipe gets. Here, the fish soaks up the sauce as the oven gets hot, and the snappy green beans roast in the same amount of time as the fillets. Start some rice when you walk in the door and you’ll have dinner on the table in under a half hour.

Maple and Miso Sheet-Pan Salmon With Green Beans

(6-ounce) skin-on salmon fillets,

Kosher salt

black pepper

maple syrup

white or brown miso

rice wine vinegar

garlic clove, grated

green beans,

olive oil

red-pepper flakes (optional)

sesame oil (optional)

lime wedges,

Flaky sea salt,

white rice,

Heat oven to 400 degrees and line a sheet pan with parchment paper or foil. Season the salmon fillets well with salt and pepper, and place them on a plate or in a large shallow bowl.

In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature.

Meanwhile, in a medium bowl, toss together the green beans with the olive oil, red-pepper flakes and sesame oil (if using) and season generously with salt and pepper. Lay the salmon fillets on the sheet pan skin side down and spread the green beans out surrounding the fillets.

Arrange the salmon skin side down on the sheet pan and bake until the salmon is opaque and the green beans are cooked through, about 12 minutes. Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.

This classic Japanese dressing elevates a simple green salad into something restaurant-worthy. We also like it spooned on top of a pile of sautéed spinach or drizzled over a piece of grilled fish.

Miso-Ginger Dressing

peanut oil

dark sesame oil

carrots,

Salt

Put all ingredients except salt and pepper into a food processor and pulse a few times to mince carrots. Then let machine run for a minute or so, until mixture is chunky-smooth. (If you want it smoother, use a blender.) Taste and add salt and pepper to taste.

This exceptionally tasty pasta salad is like the creamy classic but with a Japanese twist! It combines a creamy miso dressing with seaweed, black sesame, kale, corn and my fave squash.

Japanese pasta salad with roasted kabocha

tbsp avocado oil (or other high-heat vegetable oil)

tsp sea salt

tsp ground pepper

C dried orecchiette pasta

C corn kernels

C finely chopped red onion

C finely chopped cilantro

tbsp black sesame seeds

tbsp mellow white miso

water

lime juice

garlic

tsp chili flakes

Preheat oven to 450°F.

Add cubes of kabocha squash to a large baking sheet. Add avocado oil, garlic powder, sea salt and ground pepper and toss with your hands to coat well. Spread out in an even layer and bake for 30 minutes, flipping half way through the bake time.

Meanwhile bring a large pot of salted water to a boil. Cook paste to al dente. Just before draining add kale and corn to the water, stir to submerge, then drain together. Do not rinse. Let cool until room temperature before assembling the pasta salad.

To make the dressing combine the mayonnaise, miso, water, lime juice, garlic and chili flakes in a blender until smooth or combine all the ingredients together in a bowl and ensure to finely mince the garlic to incorporate.

Once pasta and roasted kabocha squash is cooled toss together with red onion, cilantro, seaweed, black sesame seeds and all the dressing. Serve immediately. You can also toss everything together and refrigerate for a few hours before serving. I like letting the pasta salad sit out to take the chill off from the fridge before eating.

This vibrant dish is adapted from “Keeping It Simple” (Hardie Grant, 2020), a book of weeknight recipes by the food writer Yasmin Fahr. Miso and ghee are tossed with radishes and rubbed underneath the skin of chicken thighs before both are roasted on the same sheet pan. Fresh scallions, sesame seeds and lime juice provide a bright finish. If you don’t have ghee, regular unsalted butter will do just fine. And if you’ve never had roasted radishes, you’re in for a treat: High heat eliminates the vegetable’s bitterness, coaxes out its sweetness and leaves the lovely pink color behind.

Sheet-Pan Miso Chicken With Radishes and Lime

bone-in, skin-on chicken thighs (about 1 1/2 pounds total)

ghee or unsalted butter,

radishes, halved,

lime,

Black or white sesame seeds,

Heat oven to 450 degrees. Place one rack in the middle of the oven and another about 6 inches from the broiler.

On a large baking sheet, drizzle the chicken all over with 1 tablespoon oil, then season all over with salt and pepper. In a medium bowl, mash together the ghee and miso until combined. Lift up the skin on one chicken thigh, carefully creating a space between the skin and meat, and place about 1/2 teaspoon miso-ghee mixture inside. Close the pocket, then lightly press on top of the skin to spread it around. Repeat with remaining chicken thighs, adding 1/2 teaspoon miso-ghee mixture to each. Massage another 1 1/2 teaspoons mixture all over the chicken, leaving about 1 teaspoon miso-ghee mixture remaining in the bowl.

Arrange the chicken skin-side up, evenly spaced apart, and roast on the middle rack for 15 minutes.

In the same mixing bowl, toss the radishes with the remaining miso-ghee mixture and the remaining 1 tablespoon oil. Season with salt and pepper.

After the chicken has roasted for 15 minutes, scatter the radishes around the chicken and cook until radishes are tender and lightly browned and chicken is cooked through (the temperature in the thickest part of the thigh should reach 165 degrees), another 10 to 15 minutes.

If the chicken skin is not as browned as you’d like, broil on the rack near the broiler until the skin is crispy and golden, 1 to 2 minutes.

Squeeze the lime juice over chicken and radishes, then garnish with the scallions and sesame seeds, if using. Divide among plates and serve.

Many vegan dishes (like fruit salad and peanut butter and jelly) are already beloved, but the problem faced by many of us is in imagining less-traditional dishes that are interesting and not challenging. Miso soup is a more adventurous, though no more complicated, option to try.

Loaded Miso Soup

kombu (dried kelp)

mushrooms

Turnips

edamame

tofu,

Bring 6 cups of water to a bare simmer and add one strip kombu; let it soak 10 minutes, then remove it and chop; set aside.

Meanwhile, saute a handful of sliced shiitakes in oil until crisp.

Whisk a cup of the water with 1/2 cup miso in a bowl until smooth.

Pour the miso mix into the water and add 1/2 pound silken tofu along with some shredded carrots, turnip and ginger, the chopped kombu and about a handful of cooked, shelled edamame.

Let stand long enough to heat the tofu through, about a minute. Add some chopped scallions and the crisp shiitakes and serve.

These cookies were the result of a happy accident. (The best things always are, aren’t they?) When the peanut butter ran out, similarly creamy white miso stepped in. The other ingredients were tweaked to offset the miso’s savory character, and what came out of the oven was salty and sweet, crunchy and chewy. A brief stint in the fridge helps mellow the miso’s bracing brackishness, and a roll in Demerara sugar adds a subtle crunch that pairs well with the tender cookie.

Peanut Butter-Miso Cookies

all-purpose flour

baking soda

baking powder

unsalted butter (1 stick), at room temperature

220 grams light brown sugar

granulated sugar

80 milliliters white miso paste

60 milliliters chunky peanut butter

vanilla extract

Demerara sugar, plus more as needed

In a medium bowl, combine flour, baking soda and baking powder, and whisk until incorporated. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, mix butter, light brown sugar and granulated sugar at medium speed until light and fluffy, about 5 minutes.

Add miso and peanut butter to the mixing bowl, and continue to mix at medium speed, about 1 minute. Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed. Add egg and vanilla extract, and mix until just combined.

Add 1/3 of the flour mixture to the mixing bowl, and mix on low speed until flour mixture is incorporated. Repeat with remaining flour mixture in two batches until all of it is incorporated.

Place 1/2 cup Demerara sugar into a small bowl. Working with one piece at a time, scoop out about 2 heaping tablespoons of dough (about 50 grams per cookie), and roll each portion between your hands until it is nice and round. (If the dough is too soft to roll, you can pop the mixing bowl in the refrigerator for 5 to 10 minutes to firm the dough up slightly.) Drop the piece of dough into the bowl of Demerara sugar and turn to coat. Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart. Repeat with all of the dough.

Refrigerate for 2 hours and up to overnight. (Even 15 minutes of refrigerator time will help the dough firm up, and the flavors meld. The longer the dough is refrigerated, the more mellow the flavors will be.)

When ready to bake, heat oven to 350 degrees. Bake cookies for about 15 minutes, until crisp at the edges and slightly puffed in the middle. They should still be a bit underdone in the center. Pull out the baking sheet and hit it against a counter. Place back into the oven to finish for about 3 to 4 minutes. When cookies are firm at the edges and slightly puffed in the center, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the center.

Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack. Store fully cooled cookies in an airtight container; they should retain their chewy texture for a few days.

Crisp, buttery, and melt-in-your-mouth, these Miso Butter Cookies make the most insanely delicious afternoon treat! They hit the right notes with a serious depth of flavor. Only 7 pantry ingredients needed!

Miso Butter Cookies

unsalted butter

sugar ((100 g))

Tbsp miso

tsp baking powder

Tbsp toasted white sesame seeds

Tbsp toasted black sesame seeds

Gather all the ingredients.

In a large bowl, using a handheld mixer or a stand mixer fitted with a paddle attachment, beat the butter for 30 seconds.

Add ½ cup sugar and 2 Tbsp miso.

Beat everything together on medium-high speed until smooth, light, and fluffy, about 2 minutes.

Crack the egg and whisk in a small bowl. Gradually add the egg to the butter mixture while mixing.

Beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine in between.

In a small bowl, combine 1 ⅔ cup all-purpose flour and 1 tsp baking powder and mix with a fork (I do this extra step so that baking powder is evenly distributed when sifting).

With a fine-mesh sieve, sift the flour mixture over a medium bowl.

Gradually add the flour mixture into the mixing bowl at low speed.

Once you finish adding all the flour mixture, turn up to high speed and beat until incorporated.

Sprinkle a small amount of flour on the working surface and transfer the dough. If the dough is too soft, chill in the refrigerator for 15 minutes. By chilling, the butter/fat will solidify and it&#039;ll be easier to work with.

Roll the dough into a ball and cut in half. Note: This recipe can be used for cut out cookies. Form the dough into a disk, wrap and chill then roll out to ¼-½ inch, cut and bake.

Roll the dough into 2 long logs.

Each log should be 10 inches (25 cm) long with 1 inch (2.5 cm) diameter.

Cut the long logs in half; now you have four 5-inch (12.5 cm) logs.

Prepare a small flat container (or baking sheet) and add white sesame seeds (save the black one for later a time). Moist a sheet of paper towel with water and wrap around a log so the dough is moistened.

Roll the moistened log in the sesame seeds and wrap in parchment paper or plastic.

I&#039;ve learned the best way to keep the dough from flattening out on the bottom is to place the dough on rice.

Roll the other 2 logs in the black sesame seeds and wrap in parchment paper or plastic.

Chill the cookie dough in the refrigerator for at least 30 minutes. Meanwhile, preheat oven to 350°F (180°C). Prepare a baking sheet lined with parchment paper.

Once the dough is chilled, use a sharp knife to cut dough into 8 slices of even thickness.

Cut the rest of the cookie dough and transfer to the baking sheet lined with parchment paper. If the dough is no longer chilled, you can put the baking sheet in the refrigerator for 15 minutes until the cookies are chilled and firm. Tip: If the cookie dough is chilled, they will not completely lose their shape.

Bake the chilled cookies for 20-22 minutes or until lightly browned on the edges.

Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies stay fresh in an airtight container at room temperature for up to 1 week. I usually reheat the cookies at 350 ºF (180 ºC) in the toaster oven (or oven) until toasty. To freeze the dough: Tightly wrap the logs in plastic wrap and put them into freezer bags. Freeze for up to 3 months. Let them thaw in the refrigerator for 2 hours before slicing.

To Store:

You need day-old rice to make this vibrant, springy pilaf recipe, but it’s worth planning ahead. The precooked rice gets super crisp before it’s tossed with soft feta, crunchy pistachios and snap peas, and jammy golden raisins. It’s a true study in textures.

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