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You Make Mi-So Happy!

Tasty Miso Recipes Worth Trying

BY - Charlotte Long

2022 Charlotte Long. All rights reserved.

License Page

No part of this book and its content should be transmitted in any format for commercial and personal use without asking for permission from the author in writing.

The purpose of the content is to enlighten you and pass cooking knowledge to you in a straightforward way. Hence, the author is not responsible for any implications and assumptions drawn from the book and its content.

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Table of Contents

Introduction

Do you have any miso paste at home that you'd want to use? Miso is an appealing kitchen conjurer's trick: it alters everything that it makes contact with. It's a Japanese fermented soybean paste known for its deep savory flavor, which is commonly referred to as umami: the fifth flavor. Miso is available in a range of tastes, each with its distinctive flavor profile. Miso comes in a variety of colors and flavors, including yellow, white, red, and black or brown.

Here are some of the most delicious miso dishes that must make with this amazing ingredient! It's typically found in Japanese meals like miso salmon and miso ramen, but it can also be used in unconventional ways. It can even be used in vegan dishes to mimic a cheesy or even meaty flavor, like our signature vegan basil pesto! There is hardly anything that can't be made better.

1. Corn and Chickpeas Bowl with Miso-jalapeo Tahini:

Corn kernels with caramelized borders and rich flavor enjoyed from a short sear. They're tossed with za'atar and seasoned with a blend of ginger, jalapenos, miso, and tahini after being cooked with crispy chickpeas. This all-star meal recipe will keep you going long after corn season is over. In the winter, sub chopped cauliflower or torn kale will suffice. It's all about the assembly in this recipe, not the time spent at the burner. Saut the chickpeas and corn quickly, then assemble the rest of the ingredients: avocado, tomatoes, feta, lettuce, and lime.

Ingredients:

TAHINI

• 1 3/4-inch ginger root, peeled and finely grated
• 1 1/2 tbsp miso
• 2 finely sliced tiny garlic cloves
• 1 cup cilantro leaves (packed) with delicate stems
• 1/3 cup of lime juice, fresh
• 1/3 cup of tahini
• 1 tbsp of salt kosher
• 3 tbsp water
• 1 tbsp pepper
• 2 seeded and chopped small jalapenos

Assembly of a bowl

• 2 cloves garlic, lightly compressed
• 4 cups Little Gem or other small lettuce leaves, torn if big
• 1 14-oz. can wash and drained chickpeas
• 3 tbsp olive oil, parted, with a little more for sprinkling
• 1 tbsp za'atar
• 1 tbsp salt kosher
• 3 corn ears, shucked and kernels removed
• 10g feta cheese crumbles (for serving)
• 2 lime wedges (for serving)
• 2 cilantro leaves (for serving)

Servings: 4

Cooking Time: 30 minutes

Instructions:

In a blender, puree the ginger, cilantro, jalapenos, miso, garlic, lime juice, tahini, and 3 tbsp of water until smooth. Add salt and pepper.

Make Tahini before the day to stay ahead of time. Chill the mixture in an airtight jar.

In a medium skillet, warm up 2 tbsp of oil over 300 C-400 Cook, stirring periodically until the garlic is golden brown, about 4 minutes.

With a spoon, mash the garlic and toss it into the oil. Increase the heat to medium-high and add the chickpeas.

Cook, stirring occasionally, until golden brown and crispy underneath, roughly for 3 minutes.

23 minutes more, stir, and cook for a few minutes, tossing periodically, till its golden brown all over. Cook, flipping occasionally until corn grains turn golden around the corners and soft, about 57 minutes.

Toss in the za'atar and stir to coat. Season with salt and pepper.

In a large mixing bowl, lightly spray the lettuce with oil and toss to incorporate; season with salt.

Toss lettuce with corn as well as chickpea mixture into dishes with tahini. Serve with feta cheese on top. Cilantro and lime wedges served on the side.

2. Ramen Noodles with Miso Pesto:

Springy ramen noodles and a cilantro-miso sauce carry a welcome contort to an exemplary pesto formula. As cooks, periodically our most brilliant plans come from the fixings we track down waiting toward the edge of the cooler or at the lower part of the crisper.

Much more frequently they use the blender. This formula truly exploits miso and tahini alongside loads of extra spices. There's barely anything better than a heavenly dinner you can put along with things you have lying around. Some may even call it otherworldly! This formula is basic, yet stunningly tasty and satisfying, and meets up with regards to how much time it takes to bubble water.

Ingredients

• 2 cups cilantro leaves with delicate stems
• 4 cups baby spinach
• 1 tbsp white miso
• 1 garlic clove
• cup grapeseed or sunflower oil
• Pesto (can be made 1 day ahead)
• 1 tsp toasted sesame oil
• 1 tsp freshly squeezed lemon juice
• 1 tbsp Kosher salt
• 2-5-oz. bundles new ramen noodles
• 1 tbsp unsalted margarine, cut into little pieces
• 1 tsp of toasted sesame seeds (for serving)

Servings: 2

Cooking Time: 25-30 minutes

Instructions:

Heat a moderate vessel of water to the point of boiling.

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