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Ground meat and tofu cubes are simmered with miso in this wonderful dish that goes really well with hot steamed rice. It's also very quick and easy.
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Cooks in Japan cure all kinds of food in miso, from fish to tofu. Inspired, chef David Myers uses the fermented soybean paste to flavor cream cheese.
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Get Miso-Ginger Marinated Grilled Salmon Recipe from Food Network
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This lighter take on ramen, with snap peas and shaved asparagus, comes from the vegetarian cookbook author Lukas Volger The flavors are perked up with pounded or grated ginger and lemon zest You can skip the frizzled scallion garnish, but it does add nice texture to the finished bowl.
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Chef Erik Bruner-Yang adds umami to the classic sugar-salt combination by spreading these crisp-chewy chocolate-chip cookies with a rich, sweet-savory miso buttercream that's flecked with minced lemon verbena.
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This fluffy quinoa tabbouleh salad is unusually delicious with the addition of tuna marinated in soy and lime, shiitake mushrooms cooked in dashi, and a pungent...
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This is a quick, healthy soup that is very popular in Japanese cuisine.
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Chef David Chang’s umami-packed recipe combines roasted asparagus with a simple miso butter and a runny-yolked egg.
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This soba noodles recipe uses Swiss chard and miso to make a Japanese-inspired pesto.
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Crunchy cucumber, tender butter lettuce, and chilled cubes of tofu star in this Asian-inspired salad.
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Get Miso-Glazed Salmon Cold Noodle Salad Recipe from Food Network
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No soup is quicker to prepare than miso. By adding shrimp, tofu and greens, it can double as a complete and light meal.