Miso Paste
Sweet enough to win over the kids and shelf-stable enough to last in the refrigerator for a year, that tub of antioxidant-packed soybean paste isn't just an Asian-grocery staple—it's the answer to your prayers. Use a well-stocked kitchen and these recipes to jump-start the experimenting.
- If you have Tofu
Dinner #1: Tofu Salad with Miso-Carrot Dressing
In a bowl, combine 2 tablespoons of miso paste, 2 tablespoons of rice-wine vinegar, 2 tablespoons of mirin (rice wine), and 1 tablespoon of sugar.
Optional: Stir in 1 tablespoon of soy sauce.
Stir in a little chopped fresh ginger and the juice of 1 lime.
Whisk in 3 tablespoons of olive oil.
Puree the mixture with 1 carrot and 2 scallions. Cover and chill.
Cube 1 package of tofu. Soak it in some of the miso dressing and set aside.
Toss the remaining dressing with romaine lettuce and whatever vegetables you have on hand. Try bell peppers, cucumbers, tomatoes, green beans, or broccoli.
Spoon the tofu over the salad and serve.
- If you have a rotisserie chicken
Dinner #2: Miso Soup with Chicken and Shiitake Mushrooms
Shred the chicken and set aside.
In a large stockpot, combine 2 cups of water with 5 cups of chicken stock.
Bring to a boil, then reduce heat to medium-high.
Stir in a grated large carrot and 2 1/2 cups of sliced shiitake mushrooms.
Simmer for 5 minutes, then add the chicken and heat through.
Stir 1/4 cup of miso paste into the broth and simmer for 3 minutes more.
Serve, garnished with sliced scallions.
- If you have Cod
Dinner #3: Miso-Marinated Cod
Rinse and dry your cod filets; set aside.
For the marinade, boil 1/2 cup of mirin (rice wine) in a saucepan for 30 seconds.
Remove it from heat and whisk in 1/2 cup of miso paste and 1 tablespoon of honey. Let cool to room temperature.
Marinate the cod in the fridge for 1 hour; for richer flavor, let sit overnight.
Preheat oven to 400°F. Wipe excess marinade from the cod.
Roast the fish until just opaque, 15 to 20 minutes.
As the fish cooks, reduce the remaining marinade in a saucepan over medium heat for about 4 minutes.
Serve the fish over steamed greens, drizzled with the miso reduction.
Photography by Graeme Boyle & Laura Gardner, styled by Susan Ottaviano
