Published: 07/13/2009 - Updated: 12/08/2016
The miso is a food (a condiment) from fermented soybeans, valued in the East for its flavor and medicinal properties. It is rich in calcium, iron and other minerals, as well as isoflavons, which promote hormonal balance in women. It has a powerful antioxidant which promotes the elimination of free radicals (that is rejuvenating).
The miso is often sold packaged and must be refrigerated to keep it in optimal conditions. Due to its great taste, is ideal for preparing soups, pate, salads, vegetables, etc.. To preserve its nutritional properties is not necessary to boil. If you are using miso do not add salt because this is a salty condiment.
- 1 / 2 package of tofu
- 1 piece of abura-age
- 1 tablespoon of dried wakame
- 1 piece of leek (4 cm)
- 4 cups of Dashi
- 2 and 1 / 3 tablespoons of white miso
- Leave to soak the wakame in plenty of water for about 5 minutes and when it is soft well drain.
- Cut the tofu into cubes of 1 cm.
- Remove the excess oil in aburra-age and cut into thin strips. The leek is cut into very thin slices.
- In a saucepan, heat the Dashi, prepared with abura-age.
- As we began to boil the broth, add the miso until is dissolved well. Then add the tofu and wakame. To serve the soup in the bowls are place on top of each bit of a leek.
Vegetables and miso broth
- 200 grams of large mushrooms
- 100 g of potatoes
- 1 carrot
- 1 onion
- 1 cambray onion
- 6 gr of soybean paste (miso)
- 5 cups of water
- Oil for frying
- We'll start by cutting the solid ingredients: carrot into very thin strips, cut the potatoes and cambray onion in large tables of about 2cm or so.
- Then heat oil in a frying pan and fry the mushrooms. After about 5 minutes, add carrots, onions and potatoes. Allow to fry about 5 minutes more.
- Then add water and cambray onion and cook until vegetables are very tender.
- Add the soybean paste (miso) to the broth and bring to a boil. Once you break a boil, remove from heat and serve immediately.
Miso Sauce and Walnuts
- 1 / 3 cup ofsoy milk
- 1 / 2 cup of oil
- 1 handful of peeled nuts
- 1 or 2 tablespoons of miso
- 1 tablespoon of umeboshi (optional)
- Grind in a blender all the ingredients together until you have a homogenous sauce. If you want it lighter add a little bit of water.
- Better serve at room temperature, or warm a bit before taking it.
Salmon with Miso
- 2 salmon fillets, 8 oz.
- 4 Chinese chives cut every 4 inches
- Miso sauce
- 1 / 2 cup of red miso paste
- 1 egg yolk beaten
- 6 tbsp. of sake
- 3 tbsp. of sugar
- 3 tbsp. of Dashi
- 1 tbsp. of dark soy sauce
- Prepare the grill with charcoal.
- Cut the chives over the indicated metals in water and ice.
- Meanwhile, prepare sauce by combining miso in a small bowl and mixing all the ingredients until they form a soft dough.
- Cook over water bath for 8 or 10 minutes, stirring occasionally, until the sauce thickens. Allow to cool.
- Spread the miso sauce on both sides of salmon fillets and leave them on for a while at room temperature. Then cook with coal.
Eggplant in Miso Sauce
- 2-4 medium eggplants
- 10 g of miso
- 70 ml of rice vinegar
- 50 grams of brown sugar
- Peel and cut the eggplants lengthwise and skip in a skillet over low heat until soft.
- Put in a bowl and serve with sauce prepared by mixing miso, vinegar and sugar. As a final touch, garnish with sesame seeds. Serve hot.
- 200 g of macaroni
- 2 cucumbers cut into slices
- 2 tomatoes cut
- 50 g of sweet miso
- 25 g of mayonnaise
- 10 g of mustard
- 30 g of chopped onion or grated
- 5 lettuce leaves
- Half cup of lemon juice
- Parsley and pepper to taste
- Once you cook macaroni, mix with cucumbers, tomatoes and garnish.
- Subsequently, cool for a few hours, then serve on a layer of lettuce and pepper spread.
- If you prefer, you can add raisins and shredded carrots. You can also substitute macaroni for any other type of pasta.