Miso Recipes

MISO CHICKEN

Steps:

• Heat oven to 425 degrees. Combine butter, miso, honey, rice vinegar and black pepper in a large bowl and mix with a spatula or spoon until it is well combined.
• Add chicken to the bowl and massage the miso-butter mixture all over it. Place the chicken in a single layer in a roasting pan and slide it into the oven. Roast for 30 to 40 minutes, turning the chicken pieces over once or twice, until the skin is golden brown and crisp, and the internal temperature of the meat is 160 to 165 degrees.

MISO SOUP

Steps:

• In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

MISO

Steps:

• Wash the dry soybeans under running water until the water become clear.
• Soak the washed dry soybeans for over 18 hours
• After over 18 hours have passed, drain the water and place the soaked soybeans in a pressure cooker. *1
• Add enough water to cover the soybeans, lock on the lid in place and select pressure cooker. *2
• Set the timer to pressure cook for 5 minutes. When the 5 minutes is up, let the pressure come down naturally.
• While the soybean is being cooked, place salt and koji in a mixing bowl and combine them well and set aside.
• Pick one bean and check if you can squish the bean with your finger tips. If it can be squished, it is the right softness to mash.
• Mash the cooked soybean. I used a stand mixer with a mincer attachment, but if you don't have it, just use a potato masher and mash them finely.
• Place the mashed soybean in a large mixing bowl while it is still hot and add koji and salt to the bowl. *3
• Mix them well with your hands and add some liquid if necessary. I add about 1/2 cup of liquid.
• Make the mashed soybeans into baseball sized balls.
• Slam the mashed soybean mixture balls into a container that is going to be used for fermenting 2-3 balls at a time and press them compactly in order to let any air bubbles out. Repeat the process until all soybean balls are compressed into the container.
• Smoothe the surface and wipe off any soybean mash from the container.
• Sprinkle salt to cover the surface.
• Place 20% of the mixtures weight over the salt sprinkled surface. I used salt in a ziplock bag. *4
• Cover the container with cling wrap and place a lid.
• Store the container in dark and cool place for at least 3 months. Write the date prepared on the lid.
• After 3 months, open the lid, remove the weight and turn the mixture with an wooden spatula.
• Smooth the surface again and place a cling wrap on top.
• Place the container back to a dark and cool place for another 2-3 months.
• After 2-3 months, transfer the container to a cooler place like the fridge in order to stop the Miso from over fermenting. *5

MISO SOUP

Steps:

• In a saucepan heat the dashi and whisk in the miso pastes. Bring to a simmer and add the tofu, scallions, and mirin, if using. Remove from the heat and serve immediately.
• In a saucepan, combine the water and kombu. Bring to a simmer, uncovered, over medium heat. Remove the kombu and discard. Bring the liquid to a boil, add the bonito flakes and immediately remove the pan from the heat. Allow the dashi to sit undisturbed for 2 minutes. Strain through a fine mesh strainer into a medium bowl. Discard the bonito flakes. Use immediately or store, covered, in the refrigerator for up to 3 days.

15-MINUTE MISO SOUP WITH GREENS AND TOFU

Steps:

• Place vegetable broth in a medium sauce pan and bring to a low simmer.
• In the meantime, place miso (starting with lesser end of range) into a small bowl, add a little hot water and whisk until smooth. This will ensure it doesn't clump when added to the soup later. Set aside.
• To the broth add chard (or other greens of choice), green onion, and tofu (if using silken, add at the end of cooking) and cook for 5 minutes. Then add nori and stir. Remove from heat, add miso mixture, and stir to combine.
• Taste and add more miso or a pinch of sea salt if desired. Serve warm. Best when fresh.

MISO SOUP

Steps:

• Wrap the block of tofu in 2 layers of paper towels and lay on a plate. Invert a second plate on top of the tofu and weigh down with a 28-ounce can. Leave for 20 minutes then cut the tofu into 1/4 to 1/2-inch cubes.
• Heat the dashi in a 4-quart saucepan over medium-high heat. When the dashi reaches 100 degrees F on an instant-read thermometer, ladle 1 cup into a small bowl. Add the miso, and whisk until smooth.
• Bring the remaining dashi to a bare simmer, approximately 10 minutes. Add the miso mixture and whisk to combine. Return to a slight simmer, being careful not to boil the mixture. Add the tofu and scallions and cook for another minute or until heated through. Remove from the heat, ladle into soup bowls and serve immediately.