So, you bought a tub of miso and made your own miso soup for a while. Congratulations! You are now a fully fledged fermented bean paste convert. But what to do when you’re bored of soup variations? Here are three easy ways to use miso you might not have tried!
recipe: miso sesame dressing for greens
This easy dressing works perfectly with strong-flavoured greens such as broccoli, kale, chopped sprouts or okra.
- 1 tbsp miso
- 1 tbsp tahini
- 5-6 tbsp dashi (or substitute light stock)
- 1/2 tsp sugar
- Mix the miso and tahini in a bowl. Initially this will be extremely claggy. Gradually whisk in dashi until the mixture reaches a drizzling consistency, then add the sugar gradually to taste.
- Drizzle over greens steamed with a little lemon juice. For extra visual and textural contrast, scatter with whole black sesame seeds.
recipe: easy miso ginger marinade for fish
When you’re in need of a punchy main dish or can’t think what to do with those salmon fillets, this recipe is always reliable and satisfying.
- 1-2 tbsp miso
- dash mirin (or sherry)
- knob ginger (grated)
- drop toasted sesame oil
- Combine all ingredients to form a loose paste.
- Smother the marinade over skin-on fillets of a robust, oily fish such as salmon or rainbow trout. Marinate in the fridge for at least an hour before grilling or pan frying.
recipe: miso caramel
The slightly weird cousin of salted caramel, miso caramel enjoyed its own brief trend not so long ago. If you ask me, it deserves to stick around! My version uses yoghurt for a tangier flavour, but feel free to use cream if you prefer.
- 100 g sugar
- 50 g unsalted butter (cubed)
- 2-3 tbsp plain yoghurt
- 1/2 tsp miso
- Melt the sugar in a heavy pan with a splash of water and heat until completely dissolved. Whisk in the butter and allow the mixture to brown slightly. Remove from the heat.
- To avoid splitting, allow to cool slightly before whisking in the yoghurt and miso. The finished sauce should be glossy and pourable.
- The sauce will thicken more as it cools. Serve still warm over plain vanilla ice-cream or cheesecake to enjoy its complex, addictive flavour!