A while ago I bought a jar of miso paste and wondered how I could use it before it spoiled. Luckily, fermenting the paste dramatically extends its shelf life, giving me time to get creative and come up with delicious miso recipes. You may only know miso in the form of soup served in most sushi restaurants, but there’s so much more to it. Miso is a savory Japanese seasoning – usually in the form of a paste – made by fermenting soybeans with salt. Here are my three favorite miso recipes: miso soup, miso salmon, and miso ramen. If you’re looking for an easy and delicious meal, look no further!
Simple ingredients and easy preparation make miso soup one of my favorite dishes, especially in cold weather. This soup will warm you up and goes well with most meals.
- Instant dashi stock packet or powder
- ½ package of silken tofu
- 1 green onion
- Optional: dried seaweed (wakame)
- 3 tablespoons miso paste
- Follow the instructions for the instant dashi and boil 3 cups of dashi broth according to the instructions.
- While the broth is boiling, cut the silken tofu into small cubes. Chop the green onions. Optionally, rehydrate a small clump of wakame seaweed by submerging it in a small bowl of water. Set both aside.
- Reduce the heat to low and wait for the broth to stop boiling. If you are using a dashi ladle, carefully pull it out and empty the liquid into the pan.
- Using a soup ladle or deep spoon, scoop out some dashi stock and dissolve the miso paste in the ladle. This avoids a grainy-textured soup. Continue to stir until there are no lumps, then stir in the mixture with the rest of the broth.
- Add the cut tofu. Optionally, drain and add the rehydrated seaweed. Continue to heat until it reaches a boil. Turn off the fire.
- Serve in a bowl and garnish with chopped green onions.
Baked Miso Salmon
Add a unique twist to salmon baking with this easy baked miso salmon recipe. Minimal prep is required, but this salmon will taste like it came out of a restaurant rather than your home kitchen!
- 1 tablespoon miso paste
- 1 tablespoon of soy sauce
- 1 teaspoon granulated sugar
- 1 tablespoon mirin sake or other rice cooking wine
- ½ pound salmon fillet
- Combine the miso paste, soy sauce, sugar and mirin cooking sake in a small bowl to form the miso sauce. Mix the ingredients well together until no lumps remain.
- Prepare and dry the salmon fillet.
- Line a small baking sheet with aluminum foil. Place the salmon on the aluminum foil.
- Pour the miso sauce over the salmon, making sure to cover the entire top surface of the salmon.
- Reserve the salmon and let it marinate for 10 to 15 minutes. Preheat the oven to 375℉.
- Once the salmon is marinated, put in the oven and cook for 15 to 20 minutes depending on the thickness of the fillet.
- After 15 minutes, intermittently check the salmon, being careful not to burn it. Take the salmon out when the sauce has thinned out on top and turned a golden brown color. If you want your salmon to be fully cooked, let it sit for about 5 more minutes.
- Serve with rice or vegetables.
Tantanmen Miso Ramen
Tantanmen, based on the Sichuan Dan Dan Mian noodle dish, is a ramen soup made with minced pork, hints of spices and fragrant sesame. Boost the flavor by incorporating miso into this homemade version. You can also choose between a spicy or mild soup base depending on the type of doubanjiang (bean paste) you choose. Tahini is optional but highly recommended for the base of ramen soup and can be found at most Asian markets. Feel free to also make this dish vegetarian by using alternative ingredients!
- 1 cup of water
- ¼ tablespoon hot or regular sesame oil
- 2 cloves garlic
- ½ teaspoon grated ginger
- Optional: ground pork
- 1 teaspoon doubanjiang or tahini (optional but recommended)
- 3 tablespoons miso paste (or vegetarian miso paste)
- 3 cups chicken broth (vegetable broth for vegetarian option)
- ½ tablespoon light soy sauce
- Salt and sugar to taste
- 2 bunches of dried ramen noodles or a package of fresh ramen noodles
- Gather the basic ingredients for the soup and mince the garlic.
- On a stove, heat the sesame oil in a saucepan over medium heat and add the garlic and ginger. Stir for 30 seconds to a minute or until fragrant. Optionally add ground pork and continue cooking until the meat is no longer pink.
- Turn over low heat. Add doubanjiang, tahini (optional) and miso. Stir until lightly incorporated. Add broth, water and soy sauce. Continue to stir to incorporate the ingredients well.
- Bring the soup base to a boil, salt and sweeten to taste. Turn off the heat and let the soup warm.
- In a separate pot, boil ramen noodles according to package directions. Drain the noodles.
- Place the ramen noodles in two bowls and pour the soup over each. Add other additional toppings as per your preference. Serve hot.
There you have it, three miso dishes that can be cooked in the comfort of your own kitchen. Miso’s distinct taste and ease of use make it a versatile ingredient in many sweet and savory dishes. Head to the grocery store today and pick up some miso to start cooking!
Contact Emily Lui at [email protected].