Creamy Miso Dip Recipes

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EDAMAME AND MISO DIP



Edamame and Miso Dip image

This creamy, protein-packed dip gets deep umami flavor from miso, a fermented soybean paste. Miso comes in different varieties with slightly different flavor profiles, so choose the one that appeals to you most: white (sweeter and mild), yellow (rich and earthy) or red (nutty and hearty). Serve this dip as a fun, slightly exotic alternative to hummus.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 9

12 ounces (about 2 cups) frozen shelled edamame
1/4 cup white, yellow or red miso paste
1 garlic clove, minced
1/2-inch piece fresh ginger, peeled and finely grated
2 teaspoons toasted sesame oil
2 to 3 tablespoons rice vinegar
2 scallions, thinly sliced
1/2 teaspoon black sesame seeds, optional
Serving suggestions: Sesame rice crackers, sliced cucumbers, carrots and/or radishes

Steps:

  • Bring a small pot of water to a boil and add the edamame. Cook until tender, about 5 minutes. Drain well and cool slightly.
  • Place the edamame in a food processor along with the miso, 1/2 cup water, garlic, ginger, sesame oil and 2 tablespoons rice vinegar. Set aside 1 tablespoon scallion for garnish and add the rest to the food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the additional tablespoon of rice vinegar if desired.
  • Transfer the dip to a small serving bowl and garnish with the reserved scallions and the sesame seeds if using. Serve with crackers and vegetables for dipping.

Nutrition Facts : Calories 110, Fat 4 grams, Sodium 360 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 9 grams, Sugar 4 grams

CREAMY MISO DRESSING



Creamy Miso Dressing image

A creamy, multipurpose miso dressing. Great on salads, vegetables, or whatever else your heart desires. The ingredients are more true to the Japanese style. Mirin gives the dressing a slightly sweeter, more complex taste, tofu gives the dressing a creamy texture, and the sesame oil adds a distinct Japanese flavor to the finish.

Provided by Kyle Hildebrant

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes

Time 10m

Yield 32

Number Of Ingredients 10

1 cup miso paste, or more to taste
1 cup soft tofu
1 cup vegetable oil
¾ cup water
¼ cup mirin
3 tablespoons honey
2 tablespoons rice vinegar
1 teaspoon sesame oil
1 clove garlic, roughly chopped
½ cup chopped green onions

Steps:

  • Combine miso paste, tofu, vegetable oil, water, mirin, honey, rice vinegar, sesame oil, and garlic in a blender; blend until smooth.
  • Stir green onions into the blender; pulse briefly to distribute, not puree, in the dressing.

Nutrition Facts : Calories 94.8 calories, Carbohydrate 4.8 g, Fat 7.8 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 1.1 g, Sodium 321.5 mg, Sugar 2.8 g

ASIAN ESSENTIALS: CREAMY MISO DIPPING SAUCE



Asian Essentials: Creamy Miso Dipping Sauce image

This recipe turned out to be an all-nighter. It started out as a dressing for a mess of greens, then a short time later I decided it was going to be a coating for baked chicken. Then, as the sun was illuminating the Eastern horizon, it finally wound up as a dipping sauce for chicken wings or tenders. Or, drizzled over some...

Provided by Andy Anderson !

Categories     Dips

Time 10m

Number Of Ingredients 13

PLAN/PURCHASE
1/2 - 3/4 c mayonnaise, plan variety, i prefer duke's
1 Tbsp freshly grated ginger, or 1.5 teaspoons ginger powder
1 Tbsp tamari sauce, or liquid aminos
1 Tbsp tahini
1 Tbsp white, yellow, or red miso
2 tsp fish sauce
3/4 tsp toasted sesame oil
1/8 tsp coconut sugar
1 Tbsp lemon juice, freshly squeezed
1 Tbsp lime juice, freshly squeezed
salt, kosher variety, if needed
white pepper, freshly ground, to taste

Steps:

  • 1. PREP/PREPARE
  • 2. You can make your own mayonnaise (I usually do); however, I do not wish to over complicate this recipe. So, a good store-bought mayo will work fine. If you are feeling on the healthy side, you can substitute the mayonnaise with a product called, Vegenaise. It is a vegan version that is really good.
  • 3. All About Miso Paste White Miso: The mildest of the four. It is made from soybeans that have been fermented along with a large percentage of rice. Depending on how it is fermented the color can be from white to a light beige. Of the four, it has a sweet taste, and great for salad dressings and light sauces. Yellow Miso: Yellow miso is traditionally made from soybeans fermented with barley and a small percentage of rice. It can be yellow to light brown in color. It is mild, with earthy flavor notes, and works well in condiments, soups, marinades, and glazes. Red Miso: Made with soybeans fermented with barley or other grains, though with a higher percentage of soybeans and a longer fermentation period. It can range in color from red to dark brown. The deep umami flavor of red miso can overwhelm mild dishes, but is perfect for hearty soups, braises, and glazes. Brown Miso: Made almost entirely from soybeans, with a long fermentation time, this miso is the strongest and saltiest of the four. The color can range from a deep brown to almost black. Because of its strength, it does not work well in dressings or light sauces. I do find it works with beef and pork dishes. Additional Note The depth of color with any particular miso can also tell you something about its flavor. Generally speaking, the darker the color, the longer it's been fermented and the stronger it will taste. So, check the actual color of the paste for an indication of how mild or strong it is. One More Thing Miso is very salty, so make sure you taste it before adding any additional sodium.
  • 4. You can make the dressing a day or two before serving. Just make sure it is tightly covered and refrigerated.
  • 5. Gather your ingredients (mise en place).
  • 6. Add all of the ingredients to a bowl.
  • 7. Whisk together until smooth.
  • 8. Do a final tasting for proper seasoning before serving.
  • 9. PLATE/PRESENT
  • 10. Serve with a plate of chicken tenders, wings, or just drizzle over some yummy baked chicken. Enjoy.
  • 11. Keep the faith, and keep cooking.

CREAMY MISO DIP



Creamy Miso Dip image

This Japanese-inspired dip is perfect with veggies or tempura green beans or drizzled over roasted sweet potatoes or salmon.

Provided by Food Network Kitchen

Categories     condiment

Time 5m

Yield about 1 cup

Number Of Ingredients 4

1/4 cup mayonnaise
1/4 cup white miso
2 tablespoons mirin
2 tablespoons rice vinegar

Steps:

  • Whisk together the mayonnaise, miso, mirin, vinegar and 2 tablespoons water in a small bowl. Refrigerate in an airtight container for up to 3 days.

THE ULTIMATE CRUDITé PLATTER WITH CREAMY WHITE MISO DIP



the ultimate crudité platter with creamy white miso dip image

Provided by Emilie Raffa

Time 15m

Number Of Ingredients 11

3 tbsp. white miso paste
1/3 cup Greek yogurt
¼ garlic clove, grated
1-2 tbsp. honey
2 tbsp. rice wine vinegar
½ tsp. toasted sesame oil (optional)
carrot sticks, assorted colors
sugar snap peas
1 large watermelon radish, sliced thin
cauliflower florets
red radishes, left whole with their leafy green tops

Steps:

  • Add all of the dip ingredients to a bowl, starting out with 1 tablespoon of the honey. Whisk throughly to combine. Taste, and add the remaining tablespoon of honey if you'd like it sweeter. The flavor should be salty, tangy, and slightly sweet.
  • Arrange the vegetables onto a serving platter. Open up a few of the sugar snap pods and sprinkle the peas around the plate.
  • Serve with the dip on the side.

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