white miso

This speedy vegan take on <a href="https://cooking.nytimes.com/recipes/1017304-cacio-e-pepe">cacio e pepe</a> utilizes a classic technique: Cook the pasta just short of al dente, reserve some of the starchy pasta water to add body to the sauce, then simmer the pasta in its sauce with a splash of pasta water, stirring vigorously until the sauce is emulsified. While many dairy-free pasta recipes look to puréed, soaked cashews for their creaminess, this one cuts corners by using store-bought cashew butter. A spoonful of miso adds depth, and tangy <a href="https://www.nytimes.com/2020/05/08/dining/nutritional-yeast-nooch.html">nutritional yeast</a> adds umami. Toasting the peppercorns boosts their flavor and softens them.

Vegan Cacio e Pepe

Kosher salt

yeast

cashew butter

white miso paste

black peppercorns

spaghetti

extra-virgin olive oil,

lemon, squeezed as needed (optional)

Bring a large pot of lightly salted water to a boil over high. (Go easy on the salt here, since the miso paste added in Step 4 is high in salt.) Add the nutritional yeast, cashew butter and miso to a small bowl and stir into a thick paste. Crush the peppercorns using the flat side of a knife. (Alternatively, you can roughly chop them, or use a pepper grinder set to a coarse setting.)

Add the pasta to the boiling water, reduce the temperature to medium, and cook, stirring occasionally, about 2 minutes before al dente according to package instructions. Reserve 2 1/2 cups pasta cooking water, then drain the pasta.

Add 1/4 cup olive oil to the empty pot and heat over medium. Add about two-thirds of the crushed black peppercorns and toast, stirring frequently, until fragrant, 2 to 3 minutes.

Add the miso mixture, and stir, then whisk in 1 3/4 cups reserved pasta water until sauce is smooth. Add the pasta to the sauce and cook over medium-high, tossing it constantly and vigorously with tongs, until the sauce is glossy and the pasta is fully al dente, 1 to 2 minutes. Add an extra splash of reserved pasta water to keep the sauce glossy, if needed.

Divide among bowls. Drizzle with olive oil, sprinkle with remaining crushed pepper and serve immediately.

Hangover Helper Ramen - The next time one drink turns into wayyyyy more than it should have, this EASY ramen bowl that's ready in 10 minutes will help you FEEL BETTER!! Also great for colds and flus!!

Hangover Helper Ramen

eggs

vegetable broth

soy sauce

carrots, divided

green onions,

sriracha

Set up a small ice bath by pouring...

Set up a small ice bath by pouring cold water and ice cubes into a small bowl; set aside.

Fill a small sauce pan with water and...

Fill a small sauce pan with water and bring it to a boil. Add the eggs and simmer over moderate heat (boiling but not an insanely rapid boil) for exactly 7 minutes for soft-boiled eggs; if you prefer more set yolks boil another couple of minutes. Use a slotted spoon to remove the eggs and immediately place into the ice bath.

While the eggs are cooking, to a separate...

While the eggs are cooking, to a separate medium saucepan add the broth, miso, soy and bring to a boil over medium-high heat. Whisk as necessary to dissolve the miso.

After the mixture is boiling, add the noodles,...

After the mixture is boiling, add the noodles, and cook for about 2 minutes, or just until tender; break them up with a fork while they cook. Transfer and divide among two serving bowls.

Peel and halve the eggs, and divide between...

Peel and halve the eggs, and divide between the serving bowls.

Add the carrots, onions, and optional sriracha to...

Add the carrots, onions, and optional sriracha to each bowl, and serve immediately.

A Japanese inspired chicken noodle soup that's ready in no time at all.

Quick teriyaki chicken noodle soup

udon noodles

white (shiro) miso paste (from Asian food shops)

shiitake mushrooms (larger mushrooms halved)

spring onion and micro coriander, to serve

tbs vinegar

tbs honey

tsp ginger

tsp white (shiro) miso paste

chicken thigh fillets (skin on)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981823537001&=domain=del

5348771529001-5981823537001

This creamy miso udon is loaded with garlic, onion, and mushrooms sautéed in butter to create a delicate cream sauce to pair with your udon noodles. Garnished with nori and green onions, this one-pan creamy udon is so comforting and delicious, it will easily become your weeknight go-to.

15-Minute Creamy Mushroom Miso Udon

servings (500 grams) udon noodles (preferably frozen (see notes below))

tbsp butter

garlic (minced)

onion

mushrooms

oyster sauce (or soy sauce)

heavy cream (or evaporated milk)

tbsp miso paste (white

green onion and shredded seaweed/nori (for garnish)

To prepare frozen udon noodles, run hot water over them for a few seconds, using a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.

Heat butter in a large pan over medium heat and add garlic and onion. Cook until aromatic, and add mushrooms. Add about 2 tbsp of water and oyster sauce to the pan and sauté for a few minutes until the mushrooms are lightly browned.

Add heavy cream and miso paste, and mix to combine. Bring the sauce to a boil, add the noodles and toss until evenly coated, and season with salt and pepper to taste. Garnish and enjoy!

Think of this miso-ginger sauce as a universal sauce, because it’s so good on so many things: tofu, tempeh, winter squash and napa cabbage salads, for starters. This recipe, adapted from "In My Kitchen," by the vegetarian cookbook author Deborah Madison, spoons the dressing over sweet potatoes, and suggests serving them with spicy Asian greens or stir-fried bok choy, and maybe soba noodles or brown or black rice. Not surprisingly, the sauce is good on them, too.

Pan-Griddled Sweet Potatoes With Miso-Ginger Sauce

potatoes (about 6 ounces each), scrubbed

garlic, chopped

(1-inch) knob of fresh ginger, peeled and grated

sugar

unseasoned rice wine vinegar

light sesame oil

sesame oil

toasted black sesame seeds,

Add about an inch of water to a stovetop steamer or a pot fitted with a steaming basket. Add sweet potatoes and steam until tender, 30 to 40 minutes, depending on their size.

While sweet potatoes are cooking, make the sauce: pound garlic and ginger in a mortar until very smooth and then stir in the sugar, miso, vinegar, sesame oils and 1 tablespoon water.

Halve steamed sweet potatoes lengthwise and score the cut sides in a crisscross pattern with a small knife. Heat a large skillet or grill pan over medium-high heat. When hot, add a swirl of light sesame oil (about 1 tablespoon), then add sweet potatoes in a single layer, cut side down, and cook for 3 minutes, or until their natural sugars caramelize and turn an appetizing golden brown. (Depending on the shape of your potatoes, you may have to work in batches.)

Arrange sweet potatoes on plates or a platter and spoon sauce over them. Garnish with sesame seeds and serve alone or with any accompaniment you like.

Love salted caramel? Then you must try miso caramel. These chicken wings are coated in it to deliver the ultimate salty-sweet hit that's finger-licking good

Miso caramel chicken wings

vegetable oil

tbsp white miso

chicken wings

golden caster sugar

butter

lime

sesame seeds

Heat oven to 200C/180C fan/gas 6. Mix the oil with 2 tbsp miso, toss the chicken wings in the mixture to coat, season well and spread out on a large baking tray. Put in the oven for 45 mins.

Put the sugar in a pan with 2 tbsp of water and gently dissolve the sugar. When it’s no longer grainy, turn up the temperature, keeping an eye on it, and boil until it’s an amber caramel. Take off the heat and carefully stir in the remaining miso, the butter and lime juice. Set aside.

Pour the caramel over the chicken wings, coating all of them. Sprinkle over the sesame seeds, then return to the oven for 5 mins.

A rich caramel browned butter mixed with umami miso paste make for this addicting chewy browned butter miso chocolate chip cookie.

Browned Butter Miso Chocolate Chip Cookies

unsalted butter

1½ tbsp white miso paste

brown sugar

granulated sugar

tsp vanilla extract

all-purpose flour

½ tsp baking soda

½ tsp baking powder

dark chocolate chips

semi-sweet chocolate chips

On low-medium heat, melt butter in a pan. Use a spatula to stir constantly. Butter should come to a bubble, use spatula and run it across liquid to see the bottom. If bottom is brown-ish gold, the butter is browned.

Add miso to butter and mix until two ingredients are homogenous.

Remove from heat and allow miso butter to cool to room temperature. The texture should be similar to softened butter, not melted butter. You can cool the butter in the fridge to speed up this process.

In a mixer, cream butter with both granulated and brown sugar until fluffy.

Add egg, egg yolk, and vanilla extract and mix until homogenous.

In a separate bowl, mix flour, baking soda, and baking powder. Add dry mixture slowly into the mixer with the wet ingredients and mix until all the flour is incorporated.

Fold in chocolate chips. Scrape mixture onto a plastic wrap and roll up tightly. Cool in fridge for at least 2 hours or overnight.

If pulling from fridge overnight, set cookie dough on counter to let it soften to room temperature. Pre-heat oven to 375 °F.

Roll cookie dough into 1 tbsp round balls. Place on baking sheet with plenty of space in between to account for spreading.

Bake for 10-11 minutes or until edges are a golden brown and the center is puffy. Remove pan from oven and let cookies cool on the baking sheet for another 10 minutes. The cookies will feel very soft but don&#39;t fret, they will continue to cook on the pan. It&#39;s important not to over-bake the cookies.

While the cookies are still soft, you can also press in a couple more chocolate chips. This step is optional.

Move cookies from baking sheet to a cooling rack. Once fully cooled, the cookies will achieve a nice chewy texture. Enjoy!

Make parsnips extra-special with a flavourful white miso and maple glaze. This makes a perfect Sunday roast side, or Christmas dinner dish to feed a crowd

Miso parsnips

tbsp oil

parsnips (about 4), peeled and quartered

maple syrup

Heat the oven to 200C/180C fan/gas 6. Drizzle the oil into a deep roasting tin and put in the oven to heat up. Bring a pan of salted water to the boil and boil the parsnips for 4-5 mins until starting to become tender. Drain well and steam-dry for 8-10 mins.

Tip the parsnips into a bowl, pour over the miso and maple syrup, and season well. Stir well to coat the parsnips in the glaze. Remove the tin from the oven and carefully tip in the parsnips, basting them in the hot oil before roasting for 20 mins. Remove from the oven and baste again, then roast for another 10-20 mins until golden.

Try an umami twist on pancakes using matcha and spinach, topped with whipped cream and a miso caramel sauce. The perfect dish to try on Shrove Tuesday

Matcha miso pancakes

milk

spinach leaves (about 30 grams)

matcha powder

self-raising flour

tsp baking powder

whipped cream

caster sugar

milliliters double cream

flaky sea salt

tbsp white miso paste

First, make the caramel. Warm the sugar in a pan (without stirring) over a medium heat until starting to melt around the edge and turn golden. Continue to cook, tipping the pan back and forth, until all the sugar has dissolved and an amber caramel has formed, about 5-6 mins. Whisk in the butter, then stir in the cream, a pinch of sea salt flakes and the miso. Bubble for a minute, then remove from the heat and leave to cool to room temperature. (It will thicken further as it cools.)

Blitz the milk, spinach and matcha together in a jug using a hand blender until smooth. Whisk the flour, baking powder and sugar together in a bowl, then pour in the wet ingredients, including the beaten eggs. Whisk until smooth.

Melt a little of the butter in a frying pan over a medium heat and spoon in the pancake batter – you want your pancakes to be about 12cm wide. (You will need to make them in batches.) Cook for 1-2 mins until bubbles start to appear, then flip and cook for another 1-2 mins until cooked through and lightly golden. Repeat with the remaining batter, using more butter as needed.

Stack two pancakes per person, then top with the whipped cream and miso caramel.

Make the most of aubergine with this vegetarian dish that's full of umami flavour. Serve on a bed of giant couscous or steamed rice, if you like

Air fryer miso aubergine

aubergines halved lengthways

honey

sesame seeds and coriander leaves,

Cut a criss-cross pattern into the flesh of the aubergine being careful not to go through the skin. Combine the miso, soy, honey, oil and lime juice, then brush this over the aubergine flesh, making sure to get some into the cuts.

Place the aubergine halves in the air fryer and cook at 180C for 25-35 mins until the aubergine has softened and lightly charred. Serve with a sprinkling of sesame seeds and coriander, and lime wedges on the side for squeezing over.

Top 10 white miso recipes from across the web

The most viewed white miso recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Cacio e Pepe

Hangover Helper Ramen

Quick teriyaki chicken noodle soup

15-Minute Creamy Mushroom Miso Udon

Pan-Griddled Sweet Potatoes With Mi...

Miso caramel chicken wings

Browned Butter Miso Chocolate Chip ...

Miso parsnips

Matcha miso pancakes

Air fryer miso aubergine

Top 10 white miso recipes from across the web

The most viewed white miso recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Cacio e Pepe

Hangover Helper Ramen

Quick teriyaki chicken noodle soup

15-Minute Creamy Mushroom Miso Udon

Pan-Griddled Sweet Potatoes With Mi...

Miso caramel chicken wings

Browned Butter Miso Chocolate Chip ...

Miso parsnips

Matcha miso pancakes

Air fryer miso aubergine

The most viewed white miso recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine