These are convenient and portable little balls of health and happiness. Roll them up and add to a thermos for school, have for a quick breakfast or keep them in the fridge at work for a quickie warm-up any time.This recipe is just a guide — add whatever flavors you like. We love fresh grated ginger in our miso; it’s calming and refreshing. Our favorite combination is below — for more inspiration check the notes. The key is to chop everything quite finely so it fits into the balls nicely. Feel free to add more substantial ingredients when you dissolve the balls in water. — Sharon Flynn, author of Ferment for Good
Miso is one of those handy products of fermentation that it’s good to keep in the fridge, especially the versatile white (shiro) or yellow (shinshu) kind. With its profound savoriness and satisfying sweetness, it can three-dimensionalize a dish that seems flat or can nearly stand on its own as a principal flavor. (And, to be sure, you can whisk it into dashi or other light broths to make a version of miso soup.)In today’s dish, the miso is not the sole flavor, but it dominates – though it is softened with butter and decidedly does not overwhelm the main ingredients: carrots and shrimp. Indeed, the recipe started with the carrots: One recent Saturday morning Jackie and I were at New York’s Union Square farmers’ market and saw bags of small carrots with a sign saying “Picked Yesterday.” Which was all we needed to know: These carrots would be our first spring produce of 2018 (apart from what we ate on our March vacation). They varied in size, but were mostly about the length and girth of the questionable “baby” carrots sold in supermarkets, and the original idea was simply to glaze them in a covered pan with water, butter and salt.As we approached dinner time, however, we realized that less than a pound of carrots wouldn’t entirely slake our hunger, so I took half a dozen big Gulf of Mexico shrimp out of the freezer with no particular plan in mind. The plan gelled as the shrimp defrosted: It was to start by glazing the carrots in the usual way, then stirring in miso and letting it do its magic, and finally adding the cut-up shrimp, which would take barely a minute to cook. As the carrots, butter and miso came together, it was clear that a little extra freshness would be a plus, so I got a halved lemon ready for squeezing and a small handful of parsley ready for chopping (dill or coriander would have been good too). I’d also added a teaspoonful of soy sauce after the miso went in: It was delicious but was probably umami overkill, and next time I’ll loosen the sauce with water or perhaps vegetable stock. With rice, this makes a wonderful meal for two; if you omit the shrimp, you’ll have a great side dish (with fish, I’d say) or one element of a multi-dish meal. Because of the miso, it tastes Japanese, but I wouldn’t hesitate to serve it in a Western or even Indian meal.
These are not your father’s Twinkies. Boke Bowl’s delicate beauties come with obsessive touches like vanilla beans scraped into the batter, thanks to pastry gal Elizabeth Green. Miso paste, of all things, lends a dulce de leche flavor profile to the filling. Secure a nonstick éclair pan in advance, available online and at kitchen shops. Save leftover pudding for a bonus dessert, best topped with whipped cream.
This recipe is the ultimate comfort food, providing a fun, flavorful way to incorporate pork, noodles and vegetables into a single dish. Easy to make, this udon soup is perfect for serving friends and family — especially as the weather starts to turn cold.
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My kids love chicken wings. I usually use drumettes for them so they can easily enjoy these mini-drumsticks. This recipe was originally from my Japanese friend who used to live in San Francisco because of her husband’s work. We had our first and second kids around the same time (then she had a third) and our kids played really well together.
Since she’s shared this original version with me, I changed the recipe to fit my family’s taste. The recipe is very easy to prepare and I hope you will like these wings. The combination of garlic, miso, soy sauce, and mirin is simply amazing.
This sweet and silky fish dish from Nobu New York has been cloned at restaurants all over the country. It's fairly straightforward to make. The fish marinates overnight in just enough sake and miso to coat. Quickly searing the cod, then finishing it in the oven, creates a beautifully burnished crust.
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When it comes to creating a rich and balanced soup, the trick to keep in mind is always make sure you're developing layers of flavor. This starts with the broth and should be carried through to the garnishes. This miso soup begins with a simple kombu-based dashi (Japanese broth), then various flavors are added (soy sauce, ginger, Sriracha sauce, rice wine vinegar, and sake), followed by white miso, the main ingredients (tofu, shiitake mushrooms, kale, and sautéed scallions), and finally topped with a sprinkle of diced fresh scallions.
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Miso is such a prominent flavor, just a little will add a whole new dimension to a dish. This easy salmon recipe takes a little prep, a little waiting, and just 10 minutes in the oven. During the warmer months, bring this recipe outside and make it on the grill, instead.
Click here to see The New and Improved Farm-Raised Salmon story.
For 92 years (and counting!), my baachan (Japanese grandmother) has been making this soup. She raised four beautiful daughters through World War II — so she knows a little something about comfort food. My big sis and I sought out baachan's recipe, which is nothing like your watered-down sushi bar miso. This is hearty, comforting, and as authentic as Japanese food gets.
See all miso recipes.
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