Get to know classic and signature, reliable recipes for dishes with miso paste on our culinary site. Try out ways of cooking soups, sauces and marinades for chicken, meat and fish with miso paste, along with brines for pickles and eggplant. This paste can also be used as a sauce for rice and other hot side dishes. Or cook it with vegetables. Sometimes this paste is made sweet and used in confectionery.
The main principles of amazing Japanese cuisine are keeping the natural look as much as possible, the least heat treatment, and beauty of presentation. And another important rule is serving vegetables in season. Because of this, the ingredients for Japanese cuisine should be super fresh and high quality. And of course, a must-have ingredient in many dishes is miso paste. It is very healthy. The paste contains an abundance of protein and minerals — Zn, Fe, Ca — and the much-needed vitamins A, D, B and B12. Miso paste has three varieties:
SHIROMISO – white miso (made from rice, wheat, pearl barley, barley);
AKAMISO – red miso, made from soy;
AWASEMISO – a mixed kind of miso.
The five most commonly used ingredients in recipes with miso paste:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Soy sauce | 51 | 6 | 0 | 66.6 |
| Tofu | 72 | 7.4 | 2 | 1 |
| Green onion | 19 | 1.3 | 0 | 4.6 |
| Carrots | 33 | 1.3 | 0.1 | 6.9 |
| Shiitake | 34 | 2.2 | 0.3 | 7 |
Interesting recipe:
1. Cut the tofu into slabs. Dry it a little.
2. Coat with red soybean miso paste.
3. Fry the tofu in a pan until browned. Arrange on plates.
4. In the same pan, fry the Napa cabbage until soft.
5. Combine on the plates with the tofu.
6. Steep the rice noodles in boiling water, letting them stand at least 3 minutes. Drain the liquid, rinse and also arrange on the plates.
7. Prepare the dashi broth. Fill the plates holding the noodles, Napa cabbage and tofu.
8. Season with coriander and freshly chopped herbs.
9. Serve hot.
The five fastest recipes with miso paste:
| Name of the dish | Cooking time | Calories per 100g | User rating |
|---|---|---|---|
| Wakame soup | 5 min | 20 | +67 |
| Japanese mayonnaise | 10 min | 652 | +39 |
| Japanese miso soup with soy sauce and tofu | 20 min | 31 | +53 |
| Miso soup | 20 min | 15 | +30 |
| Miso soup with chicken, leek, bamboo shoots and ramen noodles | 40 min | 76 | +19 |
Useful tips:
• Miso paste is not boiled — it is added at the very end of cooking to the hot, ready broth and stirred in carefully.
• The ideal ratio for soup: 150 grams of miso paste per 1 liter.
• Miso paste can be used as a preservative, which helps keep a product fresh for quite a while.