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Miso Recipes
MISO SOUP (TRADITIONAL)
Ingredients:
4 cups soup stock
4 tblsp brown rice or barley miso
1 stalk green onion
tofu & wakame as desired
Preparation of soup stock:
8 cups water
8 inches kombu
2 cups bonito flakes
Bring the water to a boil. Add kombu and boil again. Add bonito flakes and keep boiling for a few minutes. Remove from heat and strain. This strained liquid is used for soup stock.
Preparation of miso soup:
Soak dry wakame in water for 30 minutes, rinse and cut into narrow strips. Cut tofu in small cubes. Chop green onions. Heat soup stock. Add miso, and just before boiling, remove pan from heat. Garnish soup with green onions, wakame and tofu. Serve warm.
INSTANT MISO SOUP
1 cup very hot or boiling water
1 tablespoon brown rice or barley miso ( to taste)
green onions, chopped (optional)
Add hot water to miso a little at a time, stirring until smooth. Garnish with onions. Note: To retain all the beneficial properties of an unpasteurized miso try not to boil or cook at high heat if possible.
MISO SOUP (A LA CARTE)
4 cups water or stock
onion, minced
any combination of vegetables, thinly sliced (carrots, daikon, leafy greens, chard, water cress, turnip, seaweed, cauliflower, celery, cabbage, etc.)
1/3 lb. tofu, small cubes
several shiitake or other mushrooms, thinly sliced
2 teaspoons oil
4 - 5 tablespoons brown rice or barley miso
1 tablespoon roasted sesame oil
green onions, sliced for garnish
Sauté onions and mushrooms in oil, then add vegetables starting with the firmest, each until almost cooked. Add to boiling water or stock. Add tofu and return to boil. Make a thin paste of miso with a small amount of stock, and add it to the pot. Turn off heat. Let sit several minutes. Add sesame oil, garnish and serve. Note: Miso can be added to any of your favourite soups or stews.
TOFU SPAGHETTI SAUCE
1½ cakes tofu (2 cups)
2 tablespoons olive oil
1 carrot, grated
1 large onion, chopped (1¾ cups)
2 cloves of garlic (at least!), minced
1 green pepper, seeded and chopped (optional)
One 28 oz. can tomatoes, crushed or whole
One 13 oz. can tomato paste
3 tablespoons basil
1 teaspoon oregano
Dash of ground pepper
Dash of black pepper
3 tablespoons of brown rice or barley miso
In a skillet, preferably heavy cast-iron, mash tofu completely. Use a spatula to turn and further mash the tofu over medium heat until the tofu is crumbly and almost dry. Remove tofu from skillet, add olive oil, onion, carrot, garlic and green pepper. Sauté until onion is tender. Add canned tomatoes, blend first if a smoother texture is desired. Mix in herbs and pepper and add tomato paste. Cover and simmer 5 minutes over very low heat, stir occasionally. Remove from heat. Add Tradition Miso and mix well. Serve over pasta. Serves 4 to 6. Miso helps alkalize tomato and other acid foods.
PICKLED TOFU (TOFU CHEESE)
1 pound cake of firm tofu
½ pound miso
Completely cover fresh, raw, uncut block of tofu with miso and put in a bowl and cover. Let sit 6 hours or overnight. Just before serving scrape off miso and save for future use. Slice tofu into small cubes, rectangles or purée. Optional: For a sharper taste, mix 1 tablespoon fresh grated ginger with the miso first.
SALMON STEAKS
2 Salmon steaks (about 1 lb.)
2 slices fresh ginger (about the size of a quarter), minced
2 Tbsp. white wine
½ tsp. honey (optional)
1 Tbsp. brown rice or barley miso
Mix wine, honey and Miso together in a bowl and set aside. Heat oil in a frying pan. Brown the salmon well on one side, turn the steaks over and sprinkle with minced ginger. Pour the wine and Miso mixture over the fish, cover the pan and lower the flame. Simmer gently for about 2 more minutes then carefully turn the steaks over again. Re-cover the pan and cook over low heat until the liquid thickens and the fish is done to your taste.
MISO GRAVY
Makes 1 1/2 cups
2 tablespoons butter
1 small onion, minced
3 tablespoon whole-wheat (or rice or spelt) flour
1 1/2 tablespoons brown rice or barley miso
1 cup water
dash of pepper
Melt 1 tablespoon butter in a skillet. Add onion and sauté for 5 minutes, or until soft and lightly browned. Add remaining 1 tablespoon butter; when melted, add flour and sauté for 2 to 3 minutes. Add miso and sauté for 30 seconds more. Now add the water a little at a time, stirring constantly; bring to a boil, serve with steamed cauliflower or broccoli or.... For a richer flavor use 2 1/2 tablespoons miso. Serve as a topping for brown rice or deep-fried tofu.
MISO STEW
Serve 4 to 5
This hearty dish resembles a very thick miso soup prepared with sautéed vegetables.
1 1/2 tablespoons sesame or vegetable oil
3 onions, cut into thin wedges
1/2 carrot, cut into half moons
2 potatoes cut into irregular chunks (1 1/2 cups)
1 1/2 cups sliced (chinese) cabbage or 1 cup thin rounds of diakon
3 cups water of stock
5 1/2 tablespoons brown rice or barley miso
2 tablespoon minced parsley (optional)
Heat a heavy pot or skillet and coat with the oil. Add the four vegetables consecutively, sautéing each for about 1 minute. Add the water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Stir in miso creamed in a little of the hot broth and return just to the boil. For best flavor, allow to cool for 6 to 8 hours. Serve as is or reheated, garnished with the parsley. For added body and protein, substitute for the potatoes 5 to 7 ounces of tofu. Use other seasonal vegetables.
TABBOULI WITH MISO
(Bulgur Salad with Mint and Lemon)
Serves 4 to 6
1 cup burgur wheat or couscous
3/4 cup lemon juice
3/4 cup very finely minced parsley
2 tablespoons minced fresh mint
3 tomatoes, minced
1/2 green pepper, chopped fine
6 to 8 tablespoons olive oil
1 teaspoon brown rice or barley miso, dissolved in
2 teaspoons warm water
Combine the bulgur and lemon juice, mix lightly, and allow to stand for 1 hour. Stir in the remaining ingredients and, for best flavor, allow to stand for at least several hours. Delicious served chilled.
GUACAMOLE WITH MISO
Makes 1 cup
1 well-ripened avocado, peeled and seeded
1/4 tomato, diced
2 teaspoons lemon juice
1/2 clove garlic, crushed
1 1/2 tablespoons brown rice or barley miso
2 tablespoons sesame butter or tahini (optional)
2 tablespoons minced onion
dash of paprika or 1/4 teaspoon tabasco sauce
1 to 2 tablespoons minced parsley
Combine the first eight ingredients; mash together with a fork until smooth. Serve as a dip, spread, or dressing; garnish with the parsley. Flavour improves if sealed and refrigerated for one hour or more.
CUCUMBER SMOOTHIE
Yield : 4 cups
2 cucumbers, peeled, seeded, and chopped
1 cup plain yogurt (soy or dairy)
2 tablespoons maple syrup
1 tablespoon lemon juice
2 tablespoons brown rice or barley miso
2 mint leaves, finely chopped, or 1 tablespoon dried mint
1 cup filtered ice water
¼ cup finely chopped walnuts
Place all the ingredients in a blender, and mix on medium speed for 1 minute.
Pour into tall glasses and serve.
ONION SOUP
Yield : 4 ½ cups
2 cups sliced yellow onions
2 tablespoons olive oil
4 cups hot water
3 tablespoons brown rice or barley miso
1/8 teaspoon freshly ground black pepper, or to taste
In a soup pot, sauté the onions in the olive oil until they are caramelized.
Add 3 cups of the hot water, and bring to a boil.
Dissolve the miso in the remaining hot water, turn off the heat, and add
to the onion mixture.
Season to taste with the black pepper.
BASIL MISO PESTO
Yield : 2/3 cup
2 cloves garlic
3 cups chopped fresh basil
2 tablespoons sweet mellow brown rice or sweet mellow barley miso
6 tablespoons pine nuts or walnuts or a mixture
¼ cup olive oil
Chop the garlic in a food processor.
Add the basil and pulse until it is coarsely chopped.
Add the miso and pine nuts, and process until well chopped.
While the processor is running, slowly pour in the olive oil, and process
until blended.
CILANTRO MISO PESTO
Yield : 1 cup
1 ½ cups chopped cilantro
2 to 4 cloves garlic
½ cup raw cashews or hulled hempseeds
2 tablespoons sweet mellow brown rice or sweet mellow barley miso
2 tablespoons olive oil (optional)
In a food processor, chop the cilantro and garlic until minced.
Add the cashews, miso, and olive oil, and process until well blended.
CREAMY GINGER SESAME DRESSING
Yield : about ¾ cup
2 teaspoons minced fresh ginger
1 clove garlic
¼ cup rice vinegar
2 tablespoons sweet mellow brown rice or sweet mellow barley miso
2 tablespoons mirin
2 tablespoons sesame oil
¼ cup mashed tofu
1 tablespoon sesame seeds
Chop the ginger and garlic in a blender or a small food processor.
Add the rest of the ingredients, and blend until creamy.
LEMON-BASIL SAUCE
Yield : ¾ cup
3 tablespoons chopped fresh basil or parsley
1 clove garlic
½ cup crumbled soft silken tofu
3 tablespoons lemon juice
½ teaspoon lemon zest
2 tablespoons sweet mellow brown rice or sweet mellow barley miso
Chop the basil and garlic in a small food processor.
Add the rest of the ingredients, and blend until smooth.
JERK SAUCE
Yield : 1 cup
2 cloves garlic
½ Scotch bonnet, habanero, or other hot chile of choice,
or 1/8 teaspoon cayenne
1 small onion
2 to 3 tablespoons minced fresh ginger
1 teaspoon allspice
½ teaspoon thyme
¼ teaspoon cinnamon
Pinch of nutmeg
2 tablespoons brown rice or barley miso
¼ cup fresh lime juice
¼ cup sweetener of choice
Chop the garlic, pepper, onion, and ginger in a food processor.
Add the rest of the ingredients, and process until well blended.
ROSEMARY OVEN FRIES
Yield : 4 to 8 servings
2 pounds potatoes
1 tablespoon oil
2 tablespoons brown rice or barley miso
1 tablespoon red wine vinegar
1 teaspoon garlic powder
½ teaspoon rosemary
Preheat the oven to 400 degree F.
Wash, peel and slice the potatoes into French-fry shapes.
Mix the rest of the ingredients together, pour over the potatoes,
and toss until the potato slices are evenly coated.
Bake for 20 to 30 minutes until browned, turning once about half
way through the cooking.
MUSHROOM-ONION QUICHE
Yield : 1 (9-inch) quiche (6 to 8 servings)
Your favourite crust (optional)
1 pound mushrooms
1 cup chopped onions
2 cloves garlic, minced
1 tablespoon olive oil
2 pound tofu
3 tablespoons brown rice or barley miso
Preheat the oven to 350 degree F. If you are using a crust, prebake it for
about 10 minutes.
Sauté the mushrooms, onions, and garlic in the olive oil.
Blend tofu and miso together in a food processor. Mix all the ingredients
and pour into a quiche pan, with or without the pre-baked crust.
Bake for about 1 hour, or until the top starts to brown and form cracks.
Let cool a few minutes before serving.
MISO GARLIC BREAD
10 cloves garlic
6 tablespoons olive oil
2tablespoons brown rice or barley miso
2 tablespoons chopped fresh basil
or minced chives, or 1 teaspoon dried basil
fennel seeds (optional)
1 loaf Italian or French bread (or other)
Preheat oven to 450 degree F.
Toast the unpeeled garlic in a dry skillet, tossing over medium high heat
for about 8 minutes, until they are fragrant and starting to change colour; cool
and remove the skins. Mash (or process) the garlic.
Add olive oil, miso and herbs. Mix or process.
Cut the bread lengthways, horizontally, laying it cut side up on a baking
sheet. Spread evenly with the miso mixture, and bake for 5 to 8 minutes until crispy
and golden. Cut into slices and serve hot.
GINGERBREAD
Yield : 1 round (8-inch) cake (8 servings)
¼ cup oil
1 cup sorghum or molasses
¼ cup minced fresh ginger
2 teaspoons powdered ginger
2 tablespoon brown rice or barley miso
2 cups unbleached or whole wheat flour
1 teaspoon baking soda
1 cup hot water
Preheat the oven to 350 degree F.
Beat together the oil, sorghum, fresh ginger, powdered ginger and miso.
Beat in the flour and baking soda
Beat in the hot water, and pour into a 8-inch round pan.
Bake for 30 to 40 minutes.
BAKED STUFFED PEARS WITH SAUCE
Yield : 4 to 8 servings
4 pears or apples
1 tablespoon sweet mellow barley miso or
sweet mellow brown rice miso
½ cup hot water
3 tablespoons chopped dried fruit
(figs, apricots, etc.)
½ teaspoon cinnamon
1 tablespoon fresh lemon juice
1 tablespoons chopped candied ginger
3 tablespoons chopped nuts (walnuts, pecans, almonds, etc.)
Cut the pears or apples in half, and scoop out the core with a rounded
tablespoons or melon baller.
Dissolve the miso in the hot water, add the dried fruit, and let stand
until softened.
Stir in the cinnamon, lemon juice, candied ginger and nuts.
Preheat the over to 350 degree F.
Arrange the fruit in a baking pan, with the scooped side up and fill with
the filling.
Pour enough water in the pan to cover the bottom.
Cover and bake until the fruit is soft, about 20 to 25 minutes.