Return the miso mixture to the remaining tea and stir in 1∕8 teaspoon ground ginger. Pour 1∕4 cup of the hot, but not boiling tea into a small bowl and stir in 1 tablespoon miso paste until dissolved. The contemplation of which, ironically, keeps me awake at night.īrew a cup of green tea according to the package directions. The only real rule is to limit the amount of additional salt in recipes, because miso is a sodium bomb all by itself. (Miso mayo, anyone?) If you’re a fan of salty-sweet combinations, drop a spoonful of miso in warm caramel and drizzle it over ice cream – or straight into your gob. Make old recipes new again by adding miso to your condiments, gravies and spreads. Deepen the flavor of asparagus, Brussels sprouts, carrots and other root vegetables by brushing them with equal parts oil, miso and honey before roasting. Miso-glazed salmon is another go-to, but you can also miso-glaze vegetables.

I added a little tofu, green onions and a generous amount of miso, and it tasted surprisingly close to authentic for a St. My fridge happened to be all out of fish stock and seaweed, but vegetable broth and kale worked just fine.

Traditional miso soup is made with dashi, which is Japanese fish stock and seaweed. Miso soup was the first food that came to mind as I brainstormed recipes. If it’s in a glaze or marinade, simply make a little extra and reapply after cooking to boost the flavor and friendly bacteria. To reap all the benefits, add miso when your food isn’t being directly heated, since hot temperatures kill the happy little microbes. Miso is fermented, so you can think of it as a party of probiotics, ready to confetti your gut and immune system with good health. I suggest starting with a pale version and working your way into deeper colors. White and yellow misos offer the mildest flavors bold red and fierce brown rice misos make you stand up and pay attention. It tastes salty and savory, and feels rich and full-bodied without the heavy, slippery sensation of full-fat dairy. The answer, it turns out, was quite a lot.Ī staple in Pacific cuisines and Japanese food in particular, miso is a thick paste made from soybeans fermented with a koji starter and a little brown rice or barley for color. Now that miso paste is a regular guest in my refrigerator, and one-use specialty ingredients are against my efficient sensibilities, I wondered what else I could make with it. Miso tea is as warm and comforting as a latte, and surprisingly filling for a beverage of around 45 calories. So I’ve switched out my afternoon java for a mug of decaf green tea and miso paste. But there comes a time (2 a.m.) when motivation (insomnia) arises, and caffeine reduction becomes possible (necessary). I drink coffee like a woman with three kids and a procrastination problem, which is why I spent 10 minutes coaxing my next cup’s water to precisely 205 degrees before writing this sentence.

Miso paste