Many wrote and asked what they could do to incorporate miso into thier diet if they wanted to make recipes other than my Raw Soups. Well here are some various ideas:
MISO SALAD DRESSING
1/2 pound extra firm tofu drained
1/2 cup roughly chopped yellow onions
1/4 cup cider vinegar
1/4 cup chopped parsley
1/4 cup extra virgin olive oil
1/4 cup white miso
Put tofu, onions, vinegar, parsley, oil, miso and 1 cup water into a food processor fitted with a metal blade and process until smooth and creamy. Store in an airtight container in the refrigerator.
2 tablespoons yellow miso
1 tablespoon Dijon mustard
1 tablespoon orange marmalade
2 tablespoons freshly squeezed orange juice
1 teaspoon grated orange zest
1/4 cup rice wine vinegar
1/2 cup sunflower oil
2 green onions minced
In a medium bowl, whisk together miso, mustard, marmalade, orange juice, zest and vinegar. Add oil in a slow stream, whisking until dressing slightly thickens. Whisk in green onions. Taste and adjust seasoning.
TAHINI MISO SAUCE
1/4 cup water more to taste
1 tablespoon mellow (light) miso
1/3 cup tahini
1 clove garlic finely chopped
1 teaspoon orange zest
1 teaspoon lemon juice
1 tablespoon finely chopped parsley
In a medium bowl, whisk together all ingredients. For a thinner sauce, add more water.
NAPA CABBAGE COLESLAW WITH MISO DRESSING
1 tablespoon yellow miso
2 tablespoons Dijon mustard
1 tablespoon honey
2 tablespoons rice vinegar
3 tablespoons canola oil
2 teaspoons sesame oil
6 cups thinly sliced Napa cabbage (about 1/2 large head)
3 carrots grated
4 green onions sliced
1 can sliced water chestnuts rinsed and drained
1/3 cup roasted peanuts or sliced almonds
Whisk together miso, mustard, honey and rice vinegar in a large bowl. Slowly whisk in canola oil and sesame oil until well blended and emulsified. Add cabbage, carrots, green onions, water chestnuts and peanuts and toss to combine.
Coleslaw may be made a day ahead, covered and chilled until ready to serve.
BEET AND MINT SLAW
3 1/2 tablespoons rice vinegar
5 teaspoons white miso paste
1/2 teaspoon ground black pepper
3/4 cup raisins
3 red or golden beets peeled and grated
1 fennel bulb fronds and bulb thinly sliced
1 bunch green onions chopped
2/3 cup mint leaves sliced
In a large bowl, whisk together vinegar, miso and pepper. Soak raisins in boiling water to cover 5 minutes; drain and add to bowl. Add beets, fennel, green onions and mint; toss to coat.
MISO SOUP WITH GARLIC AND GINGER
1 tablespoon unrefined sesame oil
1 yellow onion chopped
2 tablespoons finely chopped ginger
1 tablespoon finely chopped garlic
6 cups vegetable broth or water
2 baby bok choy trimmed and roughly chopped
1/2 pound carrots thinly sliced
1 package baked tofu, preferably Asian- flavored thinly sliced
2 tablespoons red miso
2 tablespoons rice vinegar
1/4 cup thinly sliced green onions
Heat oil in a large pot over medium heat. Add yellow onion, ginger and garlic and cook until onions are translucent, about 5 minutes. Add broth, bok choy, carrots and tofu and bring to a boil. Reduce heat and simmer until vegetables are tender, 5 to 10 minutes more. Remove soup from heat.
Ladle about 1 cup of the hot broth into a small bowl. Add miso and stir until dissolved, then transfer mixture back to pot and stir well. Stir in vinegar, ladle soup into bowls and garnish with green onions.
QUINOA, MUSHROOMS AND PEAS WITH MISO
1 cup quinoa
2 medium carrots diced
2 cups sliced white mushrooms
3 cloves garlic finely chopped
1/2 teaspoon ground ginger
4 teaspoons mellow white miso paste
3/4 cup frozen peas
1/2 cup sliced green onions
Place quinoa in fine-mesh strainer and rinse under cold water until water runs clear. Drain quinoa and set aside.
In a large skillet, bring 1/2 cup water to a simmer over medium-high heat. Add carrots and cook about 2 minutes. Add mushrooms, garlic and ginger. Cover and cook until mushrooms are tender and have released their liquid. Uncover and cook 2 to 3 minutes longer or until most liquid has evaporated. Add quinoa and stir 1 minute. Whisk miso into 2 cups water and add to quinoa. Bring to a simmer, then cover and continue simmering until quinoa is almost tender, about 12 minutes. Add peas, cover and continue cooking until quinoa grains are tender and liquid is absorbed, about 5 minutes more. Transfer to a bowl and stir in green onions. Serve immediately.
LEMON AND MISO POACHED FISH
4 cod fillets or halibut fillets, about 4 ounces each
4 cups vegetable broth
1 leek, white and light green parts only thinly sliced and rinsed thoroughly
Sea salt and pepper to taste
1/3 cup plus 1 tablespoon mellow white miso (light white miso)
2 cups warm water
2 lemons Juice of
Prepare poaching liquid by bringing vegetable broth and leeks to a simmer in a pot large enough to accommodate the 4 fish fillets. Meanwhile, sprinkle fillets with salt and pepper on both sides and set aside. Fillets may have their skin on or off. Once poached, the skin will easily come off.
In a small bowl, whisk the miso paste with the warm water until miso is fully dissolved. Add miso to simmering poaching liquid, and bring mixture back to a simmer. Add fish, wait until mixture returns to a gentle simmer and add half of the lemon juice. Cook for about 5 to 7 minutes or until fish is cooked through and starts to flake. Serve immediately with some of the poaching liquid, including leeks, as a sauce.