Spotlight on Miso
My most favorite ingredients come and go with the seasons, but there are a few obvious staples that fare well any time of year. Potatoes, garlic, basil, lemon, just to name a few. But miso? That’s a new one for me.
I can’t believe I just started cooking with miso so frequently within the past year. It adds a more complex depth of flavor, interesting saltiness from fermented soybeans, a savory layer, and even a hint of sweetness at times. What an unlock. Miso is great for anything from soups and noodles to meat and seafood. From vegetables to cookies, even!
Here are a few of my favorites from the past few months: a main, a sweet, and a side. I typically use white or yellow miso, but sometimes when I can find spicy red I’ll pick that up too.
“What an unlock. Miso is great for anything from soups and noodles to meat and seafood. From vegetables to cookies, even!”
Shrimp & Rice Cake Stir Fry
This one can be done in 20 minutes, and it’s versatile enough to add any produce or protein you have on hand. This dish features shrimp, chewy rice cakes, rice noodles, garlic, water chestnuts, cabbage, carrots, and egg. Make your stir fry as you normally would and add the sauce with all the veggies.
The sauce (a simpler take on my Peanut Sauce):
Peanut butter
Miso paste
Low-sodium soy sauce
Umami seasoning
Crushed red pepper flakes
Freshly cracked black pepper
Warm water
Tip: For chewier rice cakes, boil 3-5 minutes to soften before adding to the wok once shrimp is cooked.
Peanut Butter Miso Cookies
I was skeptical of these at first, but I think this might be my new favorite cookie. Soft and chewy and full of flavor—yum!
Find Krysten Chambrot’s recipe at NYT Cooking.
Tip: Refrigerate at least 30 minutes, but up to 24 hours, before baking. The longer the dough chills, the less intense the miso flavor will be.
Miso-y Grilled Potatoes
Just when you thought potatoes couldn’t get any better. This side dish uses spicy red miso, so be sure to taste test depending on the level of heat you’re going for.
Find Brad Leone’s recipe at Bon Appétit.
Tip: Butter and miso are a great combo. Use butter to create creamy, rich sauces with it.