white miso paste

Trust us, it creates an umami flavor bomb.

Miso Fudge Brownies

For the Brownies:

confectioners' sugar

almond flour

(200 grams) Dutch-process cocoa powder

salt

(250 grams) egg

½ cup, plus 2 tablespoons, peanut or canola oil

vanilla extract

For the Candied Miso Almonds:

Peanut or canola oil

(400 grams) sliced and toasted almonds

sugar

water

coconut oil

baking soda

sesame oil

For the Miso Fudge:

unsalted butter

sweetened condensed milk

(287 grams) chopped dark chocolate, at least 64 percent cocoa

Miso Paste Is the Key to These Sweet & Salty Fudge Brownies

Craving takeaway fried chicken? Well look no further than your own kitchen with this baked-not-fried chicken with garlic Sriracha yoghurt. It's crunchy, delicious and, most importantly, gluten free.

Baked-not-fried chicken with garlic Sriracha yoghurt

eggwhites

(240 grams) millet flakes

tsp mixed dried Italian herbs

tsp smoked paprika (pimenton)

cayenne pepper

chicken drumsticks and thighs (bone in)

Olive oil spray

thick Greek-style yoghurt

garlic cloves, crushed

tbs Sriracha

small cucumber (qukes), quartered

radishes, trimmed, quartered

tbs brown mustard seeds, toasted

tbs shiro miso (white miso paste)

(500 milliliters) apple cider vinegar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

This nourishing salad is packed with lots of fresh ginger and garlic, full of antioxidants and vitamins. Raw kale is great for digestion, along with beetroots, broccoli and avocado

Feel-good winter salad

raw whole-leaf kale, large stalks discarded, torn into bite-sized pieces

olive oil

broccoli head

½ cucumber

radishes

avocado

pumpkin seeds

tbsp whole almonds, brazil nuts

tbsp rice vinegar

tsp ginger

garlic clove

tbsp white miso paste

tsp toasted sesame oil

tsp white sesame seeds (optional)

Mix all the ingredients in a jug with 2 tbsp of boiling water. Whisk until smooth. Check for seasoning and add a splash more vinegar or soy sauce, if you like.

Put the kale in a large serving bowl, and drizzle over the olive oil and a pinch of salt. Rub into the leaves to wilt. Leave at room temperature while you cook the broccoli in a pan of boiling salted water for 3-4 mins or until cooked but with a little bite still. Drain and rinse under cold water, then drain again.

Add the blanched broccoli to the kale, with the cucumber, beetroots, radishes and most of the dressing. Briefly fold in the avocado, then top with the seeds and nuts. Drizzle with the remaining dressing to serve.

A super easy go-to midweek dinner: Miso Roasted Aubergine! It takes this delicious vegetable to a whole new level.

Miso Roasted Aubergine

aubergine (eggplant)

tsp tamari soya sauce

apple cider vinegar

sesame seeds

Preheat your oven to 190ºC (375ºF). Wash the aubergine and cut it in half lengthwise.

Using a small sharp knife cut a criss-cross pattern into each of the aubergine halves.

Mix the miso paste, tamari, vinegar and water in a small bowl until smooth.

Place your aubergine halves on a lightly greased baking tray, criss-cross pattern facing up. Gently spoon the miso mixture onto them, covering the top of both halves.

Roast in the oven for 15 minutes or until the aubergine is softened and caramelized around the edges.

Sprinkle with sesame seeds (optional) - I&#39;ve used a tangy spice blend by Wicked Kitchen on this occasion which gives it a special kick!

Serve the aubergine halves with rice and steamed veggies.

Sous Vide Cod is an easy way to prepare butter poached cod, with a tender, flaky and buttery texture and a delicious mushroom sauce!

Sous Vide Cod (Butter Poached Cod)

cod fillets

unsalted butter (room temperature)

shiitake mushrooms (sliced (substitute dried and soaked))

garlic (minced)

mirin

rice vinegar

Heat a sous vide water bath to 130F degrees.

Salt the fish and let it sit for 30 minutes.

Mix together the butter and miso to make a paste.

Combine all the ingredients (except mushrooms) in a vacuum seal bag and seal.

Cook for 30 minutes.

Heat a skillet over medium heat and add the mushrooms.

Remove the fish from the bag and set aside. Add the bag juice to the mushrooms in the skillet and cook for 2-3 minutes. (If the sauce is too thick, add some additional butter).

Spoon the mushroom sauce over the fish and serve.

**If using dried shiitakes, soak them in hot water for 30 minutes, until they are softened. Squeeze the excess water out and slice, discarding the stems.

These Miso Garlic King Oyster Mushrooms are inspired by the grilled king oyster mushrooms at Taiwanese night markets. I sliced the mushrooms into 2-inch thick pieces that made the mushrooms pieces appear like scallops. I then seared these to release excess moisture before cooking down the mushroom “scallop” pieces in an umami sweet-savory sauce with white miso paste, sake, mirin, soy sauce, and sugar. I then finished the mushrooms with vegan butter and garlic. Topped these with furikake and chives then served it over rice.

Miso Garlic King Oyster Mushrooms

lb king oyster mushrooms

cooking oil

1.5 tbsp white miso paste

tbsp sake

soy sauce (optional,

butter

tbsp minced garlic

Japanese rice

Furikake

chives onions

Layu chili oil

Slice the king mushrooms into 2-inch thick pieces.

Heat a large non-stick pan or skillet over medium. Once hot, brush or spray a thin layer of oil.

Place the mushrooms flat side down first. Leave the mushrooms untouched for 3-4 minutes or until lightly brown. Flip over and repeat for the remaining side. You may need to do this in multiple batches depending on the size of your pan.

PREPARE THE MUSHROOMS

Meanwhile, mix together the miso paste and water until the miso paste is diluted.

MISO SAUCE

When the mushrooms have a good sear, add the sake, mirin, soy sauce, and sugar. Allow for the sake and mirin to evaporate.

Pour the miso paste-water mixture. Leave the mushrooms to simmer in the miso-based sauce for 3-4 minutes or over medium heat. Leave the mushrooms at a gentle simmer until the sauce has reduced and it turns into a thicker glaze-like consistency.

Add the vegan butter and garlic. Melt the butter and mix with the mushrooms. Taste the mushrooms and feel free to season with more soy sauce or sugar, to taste, if needed.

SEASON THE MUSHROOMS

Serve hot over a bowl of steamed rice. Garnish with furikake, chives or green onions, and chili oil if desired.

TO SERVE

Top 6 white miso paste recipes from across the web

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

Top Tags

Miso Fudge Brownies

Baked-not-fried chicken with garlic...

Feel-good winter salad

Miso Roasted Aubergine

Sous Vide Cod (Butter Poached Cod)

Miso Garlic King Oyster Mushrooms

Top 6 white miso paste recipes from across the web

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

Top Tags

Miso Fudge Brownies

Baked-not-fried chicken with garlic...

Feel-good winter salad

Miso Roasted Aubergine

Sous Vide Cod (Butter Poached Cod)

Miso Garlic King Oyster Mushrooms

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