miso paste

Onigiri, also known as omusube, are portable snacks, often sold in Japanese convenience stores, which are traditionally stuffed with salty, tangy fillings, then wrapped in seaweed. When grilled, glazed or cooked, they become yaki onigiri. In this version, adapted from “Vegan JapanEasy: Classic and Modern Vegan Japanese Recipes to Cook at Home” by Tim Anderson (Hardie Grant, 2020), a little bit of the pickled shiitake filling goes a long way. (The recipe makes extra, which you can keep refrigerated to add to stir-fries, ramen or even omelets.) You could also stuff these with finely chopped kimchi, Japanese pickles, sautéed greens or nothing at all. Available online or at most Japanese supermarkets, an onigiri mold makes for sleek shaping, but, with a little practice, you could also form the shape by hand, or simply roll the rice between your palms into balls. For hot yaki onigiri, brush them with the miso glaze, which will form a delightful crackly, caramelized crust when broiled.

Yaki Onigiri (Grilled Japanese Rice Balls) With Pickled Shiitakes

shiitake mushrooms

Japanese chile flakes,

tamari

mirin

rice vinegar

sushi rice (Japanese short-grain rice)

oil,

Sesame seeds, for garnish (optional)

nori,

red or white miso

sesame oil

sugar

sake

rice vinegar, lime juice or other vinegar

Prepare the filling, if using: Add the shiitakes to a medium saucepan and top with cold water by a couple of inches. Stir to combine. Heat over medium-low just until bubbles start to break the surface. Cover and set aside to rehydrate for about 30 minutes. Once the mushrooms are tender, transfer them to a cutting board and thinly slice. (Save the mushroom stock for another use.) Toss sliced mushrooms with chile flakes, then transfer to a jar or lidded container. Top with soy sauce, mirin and rice vinegar. Cover and refrigerate. Let pickle at least 2 hours to develop flavor. They’re even better after a few days and will keep refrigerated for up to 6 months.

After the mushrooms have pickled (if using), prepare the rice: Add the rice to a medium saucepan with a tight-fitting lid. Rinse the grains to remove any excess starch, and cover rice with cold water by 1 or 2 inches. Swish them around with outstretched fingers, then drain the rice, repeating the process three or four times until the water goes from milky to just slightly cloudy.

Pour 1 3/4 cups/420 milliliters water into the rinsed, drained rice, and give the rice a stir to distribute evenly. If time permits, let the rice soak for 15 to 30 minutes, which will help the grains cook even more evenly.

Heat the rice over high and bring to a boil, stirring occasionally, about 5 minutes. Once the mixture comes to a boil, cover it with the lid and reduce the heat to low or medium-low. You want a low heat that is still high enough to hear the rice bubbling. You should be able to see some steam escaping from the lid; turn the heat up slightly if necessary. Set a timer for 15 minutes and let it cook, undisturbed. (No peeking, or you’ll lose precious moisture!)

After 15 minutes, turn off the heat and gently fluff the rice using chopsticks or a fork. Put the lid back on and let sit for another 5 to 10 minutes to finish cooking in the residual heat. Tip the rice onto a baking sheet to cool slightly.

While the rice cooks, prepare the miso sauce, if making hot, glazed yaki onigiri: In a small bowl, whisk together the miso, sesame oil, mirin, sugar, sake and rice vinegar until smooth and sugar has dissolved.

Once the rice has cooled enough to be handled comfortably, brush a baking sheet lightly with neutral oil, so the onigiri don’t stick, and prepare a bowl of water for rinsing your hand to prevent the rice from sticking. Form your onigiri. If using Japanese onigiri mold, press about 1/3 cup cooked rice in the bottom, press an indentation in the center to stuff with about 2 teaspoons of finely chopped filling, then top with another 1/3 cup layer of rice, pressing down with the top piece of your rice mold. Transfer onigiri to the greased baking sheet.

If working by hand, you’ll want to grab a large handful of rice, compress the rice into a ball in the palm of your hand, then press the sides to form a triangular shape, flattening it into a triangular patty. (This shaping process requires some finesse, but you can also form rounded balls and simply compress them into pucks.) Transfer to the prepared baking sheet, rinsing your hands as needed.

If stuffing with mushrooms or other fillings, you’ll need only a few finely chopped tablespoons: 1 to 3 teaspoons per onigiri, depending on the size of your rice rolls. Compress the first handful of rice in your palm. Add the filling to the center and fold the rice up the sides. (You want to make sure the filling is just in the center portion. If the rice doesn’t create a seal, the onigiri will fall apart.) Top with another layer of rice and compress on all sides to form onigiri in the desired shape.

Garnish with sesame seeds and wrap with a small rectangle of nori, if using, and serve immediately. (Onigiri can be prepared 1 day in advance, wrapped in plastic and refrigerated, but should come to room temperature before being consumed.)

If making yaki onigiri, brush the top of the onigiri with miso sauce. Transfer to the oven and broil until the glaze forms a crust that is golden and lightly browned in spots, rotating if necessary, about 5 minutes. Carefully slip a flat spatula underneath to flip yaki onigiri; brush on the other side and broil until glazed on the second side, another 5 minutes. Garnish as you would onigiri.

Coriander seeds add a welcome aroma to this white bean dip, rich with tahini and bright with lemon juice. The miso paste is optional, but it gives the mellow white beans a nice savory depth.

White Bean Hummus With Tahini and Coriander

garlic

cannellini

tahini

lemon juice (from 1 large lemon)

coriander seeds, coarsely ground, coriander

white miso paste (optional)

Kosher salt

olive oil

Pulse the garlic in a food processor until minced. 

Scrape the bowl and add the beans, tahini, lemon juice, coriander, miso (if using) and 1 teaspoon salt. Pulse until smooth, scraping the bowl occasionally. With the machine running, add the olive oil. Season to taste with salt.

Poached pears always look much more complicated than they really are, and these are no different. Simply bubble them away in the broth, and serve with a little mascarpone cream for a lah-di-dah finish.

Poached Pears With Lemon Miso Syrup Recipe

conference pears

tbsp white miso paste

tbsp red miso paste

tbsp caster sugar

brown sugar

lemon

ginger

water (boiled)

tbsp Mascarpone (optional)

prepare the pears

Peel the pears carefully, and slice off the bottoms so that they have flat bases.

Mix the ingredients

In a mixing bowl, combine the red and white miso pastes, lemon zest and juice, then gradually pour in 500ml of water.

Stir in the ginger

Stir in the ginger and mix until combined.

heat the mixture with the pears

In a heavy based saucepan, warm up the liquid and lay the pears in and simmer over medium heat for 5 minutes.

add the sugar

poach the pears

Reduce the heat and poach for 45-60 mins until pears are tender.

create the syrup

In a small separate saucepan, take 200ml of the poaching liquid, add the brown sugar and heat for 10-15 mins until a sticky thick syrup forms.

serve

To serve, stand each pear up right on a shallow plate or bowl and drizzle with the brown sugar syrup. Serve with mascarpone if you like.

A little miso, Asian greens and fresh salmon combine in a speedy Japanese-style soup.

Miso broth with sesame salmon & udon noodles

1.5L (6 cups) water

tbsp Massel chicken style stock powder

(1/3 cup) white miso paste

pkts shelf-fresh udon noodles

trimmed,

baby choy sum, trimmed, cut into 5cm pieces

Olive oil spray

salmon

sesame seeds

Shallot, extra, thinly sliced, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770894069001&=domain=taste

5348771529001-5770894069001

You are so ready for this miso avocado toast! Super easy miso butter and a miso glaze bring this loaded toast to restaurant level tastiness!

Miso Makes The Best Avocado Toast

sourdough or seed bread (or 4 depending on the width of your loaf)*

butter

tsp miso paste

avocado (sliced)*

spinach*

lemon juice

tbsp hummus (homemade for extra savings!)

water

Slice your bread into nice thicker slices. In a small dish, combine vegan butter and 1 tsp miso paste. Stir together until nicely combined. Butter your sourdough slices with the miso butter mixture.

Heat a skillet on medium heat. When hot, toast each side of your bread for a couple of minutes. Lightly press down on the bread with a spatula to encourage even browning.

While your bread is toasting, prepare your avocado. 

Remove your toasted bread and add spinach to the skillet with a splash of lemon juice. Stir and cook until just wilted. Remove from the heat. 

Top your bread with hummus, then spinach, then avocado. 

In the same small dish used for the miso butter. Combine remaining 1 tsp miso, ½ tsp lemon juice and a dash of water (just enough to get a pourable but not runny sauce). Stir or whisk and drizzle over your prepared avocado toast. 

Top with a sprinkle of toasted sesame seeds, pumpkin seeds, hemp seeds, pickled red onion, or any other desired topping.

Make your own miso soup with soft cubes of tofu, crunchy curls of seaweed and aromatic spring onions. Enjoy it as a starter or as a snack

Miso soup

dried wakame seaweed

1l dashi (shop bought

fresh silken tofu

spring onion

Put the wakame in a small bowl and cover with cold water, then leave it for 5 mins until the leaves have fully expanded.

Make the dashi (see tip below) or heat until it reaches a rolling boil. Add the tofu and cook for 1 min before adding the seaweed.

Reduce the heat. Put both types of miso in a ladle or strainer and dip it into the pot. Slowly loosen up the miso with a spoon inside the ladle or strainer; the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately. Sprinkle with chopped spring onions to add colour and fragrance.

Apple cider vinegar is great with Asian food as it cuts sweetness and adds sharpness.

Miso-glazed pork ribs

(1/4 cup) white miso paste

milliliters (1/4 cup) light soy sauce

caster sugar

apple cider vinegar

ginger,

1.5kg pork ribs, each rack cut in half

(1/3 cup) Kewpie or whole egg mayonnaise

mustard

wombok,

peeled,

green shallots, trimmed, sliced

Feeling lazy? Pushed for time? Try this creative (miso bechamel) breakfast-style meal for dinner. Comfort food-fusion at its finest.

Miso croque madame

rashers streaky bacon

miso

40.00 ml plain flour

milk

flatbreads

eggs, fried

Coriander leaves, to serve

Miso mashed potatoes are rich and delicious comfort food. Try our twist on a classic side dish for dinner tonight.

Miso Mashed Potatoes

potatoes

tsp salt

garlic salt

Tbsp white miso paste

Tbsp milk (or reserved cooking water)

Tbsp butter

black pepper,

green onion

Scrub all the dirt off your potatoes. Cut...

Scrub all the dirt off your potatoes. Cut them into 1-inch pieces. Put them in a small pot and cover by at least 1 inch with cold water. Add salt and bring to a boil.

Mince the garlic; sprinkle with a pinch of...

Mince the garlic; sprinkle with a pinch of salt and turn it into a paste by running your knife back and forth over it.

If the potatoes are boiling too violently, turn...

If the potatoes are boiling too violently, turn the heat down a touch. Cook for 15-20 minutes until the potatoes are tender.

Reserve a couple ladelfuls of the starchy cooking...

Reserve a couple ladelfuls of the starchy cooking water. Pour water out and leave potatoes in the pot (not over heat).

Add garlic paste, lemon zest, miso paste, milk,...

Add garlic paste, lemon zest, miso paste, milk, and butter. Mash together. If the potatoes are too dry for your liking, add a touch of the reserved water until they reach your desired consistency.

Crack as much black pepper as you want...

Crack as much black pepper as you want and toss in the green onions and mix everything together.

A comforting Miso Udon Noodle Soup with a rich broth topped with Teriyaki Mushrooms. The broth is packed with umami and gets a nice richness from the mix of soy milk, miso, mushroom broth, and some vegan butter. Serve this with other toppings of choice. I finished my bowl with Japanese chili oil or layu for an extra kick of heat. This recipe can be easily cooked in one pot by preparing the noodles and toppings before cooking down the broth.

Miso Udon Noodle Soup with Teriyaki Mushrooms

shiitake mushrooms (, rehydrated, (see notes) or other mushrooms of choice)

oyster mushrooms (thinly sliced)

mirin (see notes)

tbsp sake (see notes)

soy sauce

tsp dark soy sauce (optional

vegan butter

garlic (minced)

tbsp plain nut butter

mushroom broth (or vegetable broth

soy milk

tbsp miso paste (, I used white miso)

tbsp sake

Salt (to taste)

servings udon noodles ((see notes))

Layu (, Japanese chili oil)

onions onions

If using dried shiitake mushrooms, soak the mushrooms overnight in room temperature water or in boiling hot water until completely rehydrated. Don’t discard the liquid since you can mix this in for the broth. Thinly slice the rehydrated shiitake mushrooms.

For the king oyster mushrooms, I thinly sliced these lengthwise but you can cut these however way you want.

Mushrooms

Cook/prepare your udon noodles according to package instructions. For my frozen udon, I heated a medium sized pot with water and left it to boil over medium heat. Once boiling, I added the udon and allowed it to cook for a few minutes until chewy to my liking.

Remove the noodles from the water. You can opt to run this through some water to wash off any excess starch.

Divide between 2 bowls. I cooked the noodles before cooking the broth so I could use only 1 pot for this recipe.

You can also microwave frozen udon. If doing so, I usually just place mine in a microwave safe bowl and cover it with a microwave safe lid and microwave until chewy to my liking.

Udon

Heat a medium skillet or non stick pan over medium. Once hot, add some oil. If using just one pot, you can use the same pot to cook down the mushrooms.

Note: If you don&#39;t enjoy mushrooms, you can also use extra firm tofu and cook it the same way. You may need to season it more and adjust to your taste.

Add the mushrooms (king oyster + rehydrated mushrooms, if using) and spread on the pan to allow these to cook browned. Flip over to cook the remaining side.

Add the mirin, sake, soy sauces, and sugar. Mix well to coat the mushrooms. Cook for 2-3 more minutes until the sugars start to beautifully glaze the mushrooms. Turn off the heat and se the mushrooms aside.

Teriyaki Mushrooms

Heat a medium sized pot over medium high heat.

Once hot, add in the sesame oil or butter. Add in the garlic. Sauté over medium heat until aromatic.

Add in the sesame paste or nut butter. While stirring, add in the broth and soy/oat milk. Keep stirring over medium heat until the paste has diluted. Add in the miso paste, sake, and sauce sauce. Mix.

Cover the pot and leave the soup to boil over medium high heat, around 10-12 minutes. Once it boils, lower the heat and leave it to a simmer.

Taste the soup and season with salt, to taste, if needed.

Soup

Pour the hot soup into your bowls of noodles.

Add the teriyaki mushrooms, chopped spring onions/scallions, chili oil, and any other toppings of choice. Enjoy your udon while it’s hot.

To Serve

In this recipe, harissa and miso turn spaghetti into a comforting meal reminiscent of carbonara. Together, these two condiments bring sweetness, a touch of heat and just enough umami to call for a second serving. The bread crumbs are optional but they are totally recommended; they can be prepared in advance and kept for two days in a sealed container.

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Top 27 miso paste recipes from across the web

The most viewed miso paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Yaki Onigiri (Grilled Japanese Rice...

White Bean Hummus With Tahini and C...

Poached Pears With Lemon Miso Syrup...

Miso broth with sesame salmon & udo...

Miso Makes The Best Avocado Toast

Miso soup

Miso-glazed pork ribs

Miso croque madame

Miso Mashed Potatoes

Miso Udon Noodle Soup with Teriyaki...

Harissa and Miso Spaghetti

Vegan Spinach Artichoke Dip

Miso steak

Healthy Noodle Bowls (10 Minute Mea...

Roasted Garlic Butter Noodles (Easy...

One-Pot Tomato Miso Gochujang Orzo ...

Miso Roasted Aubergine

Soothing Broth for a Sore Throat

Miso Garlic King Oyster Mushrooms

Peanut Miso Noodle Soup

10 Minute Single Serve Creamy Shrim...

Miso Tahini Dressing

Brown Butter Miso Tofu Steaks (Vega...

Pan-Fried Tofu with Chili Miso Sauc...

Miso Sauce

Raw Vegan Date Caramel with Miso

Spicy Garlic Herb Mushrooms Foil Ba...

The most viewed miso paste recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine