¼ cup peanut butter
¼ cup Tradition Miso
2 Tbsp. honey
2 Tbsp. water or sake
Combine ingredients in a small saucepan and simmer over low heat, stirring constantly
for 2 to 3 minutes, until thick. Remove from heat and cool. Wonderful on toast, pancakes
or brown rice. For variety, try substituting ground walnuts or sesame seeds for the peanut butter.
Mix all ingredients well and pour over your favourite green, leafy salad.
Great on fresh tomato slices and shrimp cocktail.
INSTANT MISO SOUP
• 1 cup very hot or boiling water
• 1 tablespoon 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 Tradition 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
• 1 ½ cakes tofu (2 cups)
• 2 tablespoons olive oil
• 1 carrot, grated
• 1 large onion, chopped (1 ¾ 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 Tradition 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.
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. Tradition 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.
HARD-BOILED EGG & MISO SPREAD
Makes 1/2 cup
2 hard-boiled eggs, mashed with a fork
1 teaspoon brown rice or barley miso
2 tablespoons mayonnaise
1 tablespoon minced parsley
dash of pepper or paprika
Combine all ingredients, mixing well. For variety,
add 1/2 teaspoon curry powder.
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.
LEEK MISO DRESSING
Makes 1/4 cup
4 tablespoons thinly-sliced leeks
1 tablespoon barley or brown rice miso
Combine ingredients, mixing well. For best flavor,
cover and refrigerate for 1 to 2 days. Goes nicely with
2 cups steamed and cubed potatoes, sweet potatoes, or
try with deep-fried tofu, steamed green beans,
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.
MISO SHISH KEBAB (OR BARABECUE) SAUCE
Makes 1/4 cup
In Japan, a close relative of this preparation is used
with the popular chicken shish kebab called yakitori.
2 tablespoons brown rice or barley miso
1 teaspoon oil
1/2 teaspoon honey
1/4 teaspoon grated gingerroot
1/4 to 1/2 clove of garlic, crushed
2 tablespoons water
Combine all ingredients, mixing well. Use as a marinade
and/or basting sauce with your favorite preparations,
or with shish kebab.
SHISH KEBAB WITH MISO SAUCE
Ingredients for skewering: use four or more
5 ounces deep-fried tofu, cut into bite-sized cubes
of seafood, fish or meat of choice
4 green peppers, cut into 2 inch triangles
1 apple, cut into bite-sized chunks or rounds
8 chunks of firm pineapple
4 small onions
4 small firm tomatoes
1 zucchini, cut into bite-sized sections
3/4 cup miso shish kebab sauce or 2/3 cup teryaki sauce
Place basic ingredients in a shallow pan and pour on
sauce, marinate for 1 hour, turning ingredients
several times. Skewer pieces on 4 to 8 skewers and
broil for 2 to 3 minutes, basting occasionally, until
nicely speckled and fragrant.
n.b.: cook longer if meat is used.
MISO TERIYAKI SAUCE
Makes 1 cups
Generally used in Japan to baste broiled fish, this
savory sauce is now used by many Westerners with shish
kebab and other barbecued preparations. Also good as
a dip for fresh vegetables.
6 tablespoons brown rice, barley miso
3 tablespoons sake or white wine
1 tablespoon sesame or vegetable oil
1 teaspoon grated gingerroot or 1 1/2 teaspoons
2 cloves of garlic, crushed
3 tablespoons brown sugar or 1 1/2 tablespoon honey
1/4 teaspoon dry mustard (optional)
Combine all ingredients, mixing well. Marinate foods
(green peppers, onions or leeks, tofu, tomatoes,
mushrooms etc.) for at least 1 hour before skewering
and broiling. Use remaining sauce to baste.
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.
NATURAL RISE MISO BREAD
Here is a simple, natural, and easy way to make a
light, self-rising bread without the use of yeast.
For each loaf of bread, simply substitute 2 tablespoons
of unpasteurized brown rice or barley miso for the yeast.
Reduce the salt called for in your recipe to one-fourth
or less of the suggested amount. Knead the dough
300 times, allow it to proof overnight at room
temperature (70 F), knead again 150 times, then bake
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.
MISO SOUP (TRADITIONAL)
4 cups soup stock
4 tblsp 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.
SOUPE MISO (TRADITIONNELLE)
4 tasses de fond de soupe
4 c. à table de miso
1 oignon vert
tofu et wakame au désire
8 tasses d`eau
8 pouces de kombu
2 tasses de flocons bonito
Préparation de fond de soupe:
Porter l`eau à ébullition. Ajouter le kombu et porter à
l`ébullition de nouveau. Ajouter les flocons de bonito
et laisser bouillir pendant quelques minutes. Retirer
du feu et filtrer. Ce fond filtré s`emploie comme base
Préparation de soupe de miso:
Tremper le wakame sec dans l`eau pendant 30 minutes,
rinçer et couper en bandes étroites.
Couper le tofu en petits cubes.
Trancher les oignons verts.
Chauffer le fond de soupe. Ajouter le miso et juste
avant le bouillonnement, enlever la casserole du feu.
Garnir la soupe avec les oignons verts, wakame et tofu.