Miso Recipes

Miso paste is a staple in Japanese cuisine. Made from a blend of cooked soybeans and grains of usually rice or barley, mixed with salt and a fungus called Aspergillus oryzae, or koji, miso is left to ferment in pots from a few weeks to over a year. Depending on the type of grains and how long it’s left to age, misos can range from light to dark, along with their flavour profile.

Our Nature’s Glory miso pastes are purely made from whole ingredients, without preservatives, additives, enhancers and colouring, and come in a wide variety:

Awase Miso with Rice/Barley 

Hatcho Miso

Barley Miso 

Shiro Miso 

 

Vegetable Miso soup with Hatcho Miso

Ingredients:

70g onion, thinly cut

20g carrot, cut into matchsticks

50g cabbage, cut into matchsticks

70g pumpkin, diced

5g wakame, soaked and cut into small pieces

70-75g Hatcho miso, ground in suribachi until smooth

5 cups dashi

1 teaspoon sesame oil

Method:

  1. Saute all vegetables in sesame oil slowly on a low flame, add dashi and simmer until the vegetables become soft
  2. Add wakame 
  3. Dilute miso with a little of dashi, then add to the soup
  4. Turn off the heat before boiling

Tofu Miso Soup with Barley Miso

Ingredients: 

100g tofu, diced

10g wakame, soaked and cut into small pieces

70-75g barley miso, ground in suribachi until smooth

5 cups dashi


Method: 

  1. Bring dashi to a boil, add tofu and wakame
  2. Dilute miso with a little dashi, add to the soup
  3. Turn off the heat before boiling

Vegetable Miso Stew with Shiro Miso


Ingredients:

100g carrot, potato, onion and broccoli

150g daikon or turnip

5 pieces dried shiitake, soaked and cut in half

2 cups dashi

3 cups soymilk

50g shiro miso, dilute with soymilk

3 pieces mochi, cut in half

⅓ teaspoon sea salt

½ teaspoon sesame oil


Method:

  1. Saute all vegetables
  2. Add dashi and cook until the vegetables become soft
  3. Then add soymilk, shiro miso and sea salt to taste. Turn off heat.
  4. Serve in soup bowl and add roasted mochi.

Miso Dressing Sauce with Awase Miso

Ingredients:

500-600g seasonal vegetables, steamed or parboiled

2 tablespoons awase miso

2 tablespoons sesame butter

2 tablespoons mirin

2 tablespoons water


Method:

Mix all dressing ingredients and serve with steamed vegetables



Tofu Miso Dengaku/Tofu with sweet dressing

Ingredients:

600g tofu, drain water well

100g shiro miso

1 tablespoon mirin

2 tablespoons sake

Sesame oil


Method: 

  1. Mix all dressing ingredients and stir well on low heat
  2. Cut tofu into fives and saute in sesame oil on a skillet
  3. Spread the dressing on the tofu, serve while it is hot
Recipes