Walnut Miso Paste Recipes

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WALNUT MISO PASTE



Walnut Miso Paste image

From the Just Bento blog. This is a savory paste, just 1/2 teaspoon adds a savory flair to a serving or so of blanched, steamed or boiled veggies. I've tried it with green beans and Brussels sprouts. This makes a small quantity, good for about a week, If you make a larger quantity, it can be frozen. I used a light brown miso. If you don't have mirin, use sake. Regular sugar or a sweetener of your choice can be used in place of the raw sugar.

Provided by duonyte

Categories     Sauces

Time 20m

Yield 1/3 cup

Number Of Ingredients 4

1/2 cup shelled walnuts, about 33 g
1 tablespoon miso, dark brown recommended
1 tablespoon mirin
1/2 tablespoon raw sugar

Steps:

  • Toast the walnuts in a dry skillet, stirring and watching carefully to make sure they do not burn. Burning makes them bitter.
  • Turn the walnuts into a paper towel and rub most of the skins off.
  • Transfer the skinned and toasted walnuts into a food processor and process until as fine as you wish.
  • Combine with the mirin, miso and sugar, stirring together well.
  • Add desired amount to steamed veggies - a little goes far, you can always add more.
  • Refrigerate remainder for up to a week or freeze.

Nutrition Facts : Calories 1341.5, Fat 117.4, SaturatedFat 11.3, Sodium 2124.9, Carbohydrate 58.8, Fiber 14.4, Sugar 27.2, Protein 32.7

MISO-MAPLE WALNUTS



Miso-Maple Walnuts image

Crunchy, savory, and slightly sweet, these caramelized walnuts are the perfect snack for a party. You can also make these toasted nuts with whole almonds.

Provided by Michelle McKenzie

Yield Makes 1¼ cups

Number Of Ingredients 5

1 Tbsp. white miso
1 Tbsp. ghee, at room temperature
½ tsp. maple syrup
⅛ tsp. fine sea salt
1¼ cups toasted walnut halves or toasted whole almonds

Steps:

  • Preheat oven to 325°.
  • Combine the miso, ghee, maple syrup, and salt in a small mixing bowl and stir to create a paste. Add the walnuts and toss until the nuts are well coated.
  • Spread the walnuts on a parchment-lined rimmed baking sheet and bake for 10 to 13 minutes, or until caramelized.
  • Cool to room temperature before serving. Store in an airtight container at room temperature for up to 1 week.

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