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.