I take the miso and dilute it with some sake, mirin and chopped green onions to make a marinade. I don't make it too watery, enough so it's pourable but not runny. I put it on chicken thighs and then grill. My grandma used to rub it on fish and broil it. She would use it straight, not adding a thing, and it was delicious. She also used to add vinegar and sugar to it to make a dipping sauce for fresh steamed asparagus. That was the only way I could stand to eat asparagus. Miso makes great salad dressing. I'm sure you can find a recipe online.
a tsp or so every morning taken straight is delicious and a healthy habit to get into. as long as you got unpasteurized miso it will be full of probiotic enzymes etc that we hear so much about in the news these days. a habit i got into while in Japan, tho obviously they also add it to near-boiling water with scallions to make a nice, light 'soup.
This recipe for Tuna Miso Soup occurred to me this morning. I haven't tested it yet, so if any of you does, let me know how it goes.
Tuna Miso Soup
Make Konbu Dashi:
Wipe 6 inches of long konbu (dried kelp) with a damp dish towel, and soak the konbu in 4 cups of water for 90 minutes. Place over medium heat and bring the water to a boil. Just before it boils, take out the konbu and discard.
2 teaspoons light brown miso, or more to taste
1 cup boiling hot konbu dashi stock (see above)
1 tablespoon mirrin
A splash of sake, if you’ve got it on hand
1 scallion, white and light green parts only, cut into thin rings
1/2 teaspoon pressed peeled ginger
8 1/2-inch cubes medium-firm or grilled tofu
1/4 pound (per person) sushi-grade tuna,
cut into 1/2-inch cubes
Spread the miso paste around the bottom of a serving bowl. Pour in the hot stock, mirrin, sake, scallion rings, pressed ginger, and tofu. If the mixture isn’t hot enough, microwave it for 1 minute. Quickly scatter the tuna cubes over the top of the soup and serve at once.
Yield: 1 serving; easy to multiply
Variations: Substitute sushi-grade salmon cubes for the tuna.