WANTED: recipes to use up Mild miso soybean paste
Please help and share your recipes so that I can use up an almost full container of Mild miso soybean paste. I bought it for one recipe a long while ago - I don't even know how long it can last but the little english that was transferred in the market where I purchased it led me to believe it can last almost forever.
I make a ridiculously easy miso dressing that's quite delicious. Sweet, tangy, yummy on a basic dinner salad or on coleslaw.
1/2 C. mayonnaise
1/2 C. rice vinegar
2 Tbsp. miso paste
2 Tbsp. agave syrup
1/4 tsp. sesame oil
1. Combine ingredients in a small bowl or measuring cup. Use an immersion blender to combine.
You're right about thinking the miso paste will last for a good long time. At least 1 year before losing its freshness if you keep it refrigerated, or even up to 3 years I've read (which wasn't recommended but apparently possible). Mild miso is great for making miso soup with, and it's incredibly easy. A perfect soup to keep on hand during these cold months (japanese penicillin =]), I just made a big pot tonight to keep in the fridge! Miso soup is one of those recipes in your arsenal that can be easily improvised on and adapted to what's in your fridge.
I used this recipe from VegWeb as the base from which I made some variations http://vegweb.com/index.php?topic=128...
Basically once you've made your soup, pour into a bowl over a tablespoon of miso paste and dissolve. You can also add it to the pot all at once if you'll be serving the whole pot immediately, but reheating the soup with the paste added will kill many of the enzymes and nutrients that makes miso paste so healthy.
Thank you! I set up and shoot almost everything I cook haha.
My variations were mainly in the vegetables that I added to the broth, and the condiments (garnishes) which were added at the end. Instead of 4 tbs of soy sauce I used 2 tbs of Nama Shoyu soy sauce during cooking and then maybe 1 tsp (to taste) when I served myself. The vegetables I had on hand were frozen shiitake and edamame, and some fresh carrot (about 1/2 pound) julienned. I also added fresh cilantro and fresh cayenne pepper with all the other spices.
What I like about this recipe so much is the room you have to get creative and make each bowl unique. What will really make this soup is the condiments you choose to add to taste afterwards. What I used in the photo was; 1 half lime (eventually squeezed into my bowl), fresh cilantro, fresh cayenne pepper (the piece I used for seasoning of the broth), garbanzo bean sprouts, lentil sprouts (I keep these on hand so I tossed them in), Nama Shoyu soy sauce, sriacha chili sauce. Fresh basil, lemongrass, mint, fresh jalapeno slices, mung bean sprouts, green onion, chili paste, fish sauce (although I'd never ruin a perfectly vegan meal with fish sauce) and sugar are all common condiments across South East Asia where noodle dishes like this are everyday food.
I've had my soup again since I made it the other night, and used only about a tsp of miso paste this time. Wanting to use the same broth to make a style of noodle soup commonly eaten for Breakfast in Laos, I found a really easy recipe for making Udon noodles. The Japanese wheat noodles are really chewy and delicious! The noodles were so easy to make that these will be my go to noodle whenever the need arises now.
Here's the recipe for the Udon: http://japanesefood.about.com/od/udon...
Seriously so easy and so fast, a total of 3 ingredients, and the taste is better than anything store bought. The photos are of the cut noodles, and the boiled drained product. Enjoy your slurping!
I'm slowly using up mine with a 4 ingredient recipe I found here for a fish glaze/marinade, supposedly from Nobu. It is unbelievably delicious and I probably should try it over noodles too, as I've heard suggested. You might even end up replacing it when it's gone!
1 part mirin-aji (or splash of rice vinegar)
1 part sake (or sherry)
2 parts miso paste
1 part honey (agave works too)
I've also started to grate a little ginger and put a pinch of cayenne too.
When serving you can top with chopped chives or green onions.
I make a miso dressing that keeps in the fridge for about a week. I use it to baste veggies for grilling/panini-pressing, I also use it as a sauce for stir fries or just to toss into some ramen or soba noodles for a quick meal.
1/4 cup miso
1/4 cup rice vinegar
1/4 cup water
2tbsp peanut butter
1 tbsp grated ginger
2 tsp chopped garlic
1 tsp sesame oil
3 tbsp canola oil
combine all in a food processor or blender until smooth.
Here are two more recipes I really like:
Udon Noodle and Miso Soup by Mark Bittman. I add whatever veggies I have on hand to change it up. Just a good base recipe to have on hand:
Miso Chicken Sandwiches with Ginger Mayo - this recipe is in a Food Network Cookbook and someone has posted it online here: