miso recipe

Steak doesn't have to be a heavy meal - give it a Japanese-style marinade for a low-fat supper

Miso steak

tbsp brown miso paste

dry sherry

tbsp caster sugar

garlic cloves

lean steak

baby spinach, sliced cucumber, celery, radish and toasted sesame seeds, to serve

Tip the miso paste, Sherry or sake, sugar and garlic into a sealable food bag. Season with a generous grinding of black pepper, then squash it all together until completely mixed. Add the steak, gently massage the marinade into the steak until completely coated, then seal the bag. Pop the bag into the fridge and leave for at least 1 hr, but up to 2 days is fine.

To cook, heat a heavy-based frying pan, griddle pan or barbecue until very hot. Wipe the excess marinade off the steak, then sear for 3 mins on each side for medium-rare or a few mins longer if you prefer the meat more cooked. Set aside for 1 min to rest. Carve the beef into thick slices and serve with a crunchy salad made with the spinach, cucumber, celery, radish and sesame seeds.

Your usual sinigang gets a boost in flavor from the miso.

Sinigang Na Baboy Sa Miso Recipe

kilo pork pigue (adobo cut)

40-gram packs sinigang sa sampaloc mix

Small red onions (quartered)

water (or as needed)

labanos (peeled,

medium native tomatoes (quartered)

Japanese white miso paste

In a large pot over medium heat, place pork, sinigang mix, onions, and enough water to cover the meat about 1-inch high. Bring to a boil, lower heat to a simmer, then cook until pork is tender, about 1 hour. (Alternatively, cook in a pressure cooker for 30 minutes.)

When pork is almost tender, add labanos and then tomatoes. Cook until tender. Stir in miso paste and tender stems of kangkong. Bring back to a simmer, about 1 minute.

When ready to serve, stir in kangkong leaves and let cook until just wilted. Remove pot from the heat, and serve hot with steamed white rice.

PLANT-BASED | GLUTEN FREE | DAIRY FREE | OIL FREE | QUICK &amp; EASYMake yourself a sweet treat from whole foods instead of just sugar and butter!This recipe gives you the beneficial probiotics in our authentic, naturally fermented Organic Sweet White Miso paste.Top your favorite dessert, ice cream, or even dip an apple in it and cover with chopped peanuts to make a whole food caramel apple!

Raw Vegan Date Caramel with Miso

Medjool Dates

Soy Milk

Cinnamon

Sweet White Miso Paste

A filling, tasty, and high-protein bean bowl that's completely vegan. It doesn't get much healthier than this.

Miso Mushroom Bean Bowl

Shiitake Mushroom

White Onion

Garlic Clove

Drained Butter

Reserved Butter Bean Liquid

Soy Sauce

Smoked Tofu

White Miso

Cashew

Lemon

Nutritional Yeast

Salt

Black Pepper

Water

Cavolo Nero

Chive

Black Sesame Seed

Sourdough

Soak the cashews in boiling water for 15 mins until plump and soft. Meanwhile, roughly tear up the mushrooms with your hands and dice the onion.

Fry the mushrooms in a stainless steel frying pan for 7-8 mins with a little olive oil and salt, until they begin to crisp up and turn a nice shade of brown. Remove and set aside. 

Pour all the cashew cream ingredients into a blender and blitz until you have a thick, silky and pourable paste. Season to taste. 

In the same frying pan (no need to clean), fry the diced onion in plenty of olive oil with a pinch of salt for 6 mins. Add the garlic and fry for 2 mins. Grate the tofu directly into the pan and fry for 5 mins. 

Tip in the butter beans and their juices. Bring to a simmer, stirring frequently for 10-15 mins. Add half the crispy fried mushrooms, 4 tbsp cashew cream and the soy sauce or tamari. Stir well and season to taste. ​​Add a splash of water if you want it saucier.

Meanwhile, blanch the cavolo nero in boiling water and transfer it to a bowl. Add olive oil, a squeeze of lemon, salt and pepper to make a lemony cavolo nero oil. 

Decorate with the rest of the cream, mushrooms, chives, the lemony cavolo nero oil, sesame seeds and plenty more extra virgin olive oil. Serve with crusty sourdough. 

An absolute banger!!! Will be making this one again for sure :) great flavours, textures, and not too hard but looks fancy at the end. I exchanged the onion for leeks for a subtler flavour

I was unsure about how the cashew cream would turn out, but was very surprised.  Very tasty and creamy, would make this recipe again!

Tastes so good but it’s not saucy enough… just a bit like tofu scramble! What have I done wrong? Not enough water in the cashew cream?

I needed to adapt this- e.g. frozen mushrooms,  no cavalo nero, so I threw in spinach at the end and it was delicious - so it's a forgiving recipe. The cashew cream was good- but it tastes lovely without it so you can skip this stop if you're short on time.

Fab dish! Served two with a little left over. I perhaps need to reduce my portion sizes but it was soooo good ☺️😂

What could you use instead of cashews if you wanted to make it nut free?

So simple yet so utterly sensational! If you love umami flavours, this one keeps hitting with the miso.
Made half of this recipe and it’s lasted through one dinner and three breakfasts so a very balanced and filling meal or add-on. Pairs well with Fable’s pulled mushrooms if you’re in a pinch or having a lazy day.

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Top Tags

Miso steak

Sinigang Na Baboy Sa Miso Recipe

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Top 4 miso recipe recipes from across the web

The most viewed miso recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Miso steak

Sinigang Na Baboy Sa Miso Recipe

Raw Vegan Date Caramel with Miso

Miso Mushroom Bean Bowl

The most viewed miso recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine