MISO BOWL RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

PEANUT BUTTER-MISO COOKIES RECIPE - NYT COOKING



Peanut Butter-Miso Cookies Recipe - NYT Cooking image

These cookies were the result of a happy accident. (The best things always are, aren’t they?) When the peanut butter ran out, similarly creamy white miso stepped in. The other ingredients were tweaked to offset the miso’s savory character, and what came out of the oven was salty and sweet, crunchy and chewy. A brief stint in the fridge helps mellow the miso’s bracing brackishness, and a roll in Demerara sugar adds a subtle crunch that pairs well with the tender cookie.

Provided by Krysten Chambrot

Total Time 30 minutes

Yield About 18 cookies

Number Of Ingredients 11

1 3/4 cups/225 grams all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1 cup/220 grams light brown sugar
1/2 cup/100 grams granulated sugar
1/3 cup/80 milliliters white miso paste
1/4 cup/60 milliliters chunky peanut butter
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup/105 grams Demerara sugar, plus more as needed

Steps:

  • In a medium bowl, combine flour, baking soda and baking powder, and whisk until incorporated. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix butter, light brown sugar and granulated sugar at medium speed until light and fluffy, about 5 minutes.
  • Add miso and peanut butter to the mixing bowl, and continue to mix at medium speed, about 1 minute. Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed. Add egg and vanilla extract, and mix until just combined.
  • Add 1/3 of the flour mixture to the mixing bowl, and mix on low speed until flour mixture is incorporated. Repeat with remaining flour mixture in two batches until all of it is incorporated.
  • Place 1/2 cup Demerara sugar into a small bowl. Working with one piece at a time, scoop out about 2 heaping tablespoons of dough (about 50 grams per cookie), and roll each portion between your hands until it is nice and round. (If the dough is too soft to roll, you can pop the mixing bowl in the refrigerator for 5 to 10 minutes to firm the dough up slightly.) Drop the piece of dough into the bowl of Demerara sugar and turn to coat. Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart. Repeat with all of the dough.
  • Refrigerate for 2 hours and up to overnight. (Even 15 minutes of refrigerator time will help the dough firm up, and the flavors meld. The longer the dough is refrigerated, the more mellow the flavors will be.)
  • When ready to bake, heat oven to 350 degrees. Bake cookies for about 15 minutes, until crisp at the edges and slightly puffed in the middle. They should still be a bit underdone in the center. Pull out the baking sheet and hit it against a counter. Place back into the oven to finish for about 3 to 4 minutes. When cookies are firm at the edges and slightly puffed in the center, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the center.
  • Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack. Store fully cooled cookies in an airtight container; they should retain their chewy texture for a few days.

MISO SOUP RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Miso soup recipe - Recipes and cooking tips - BBC Good Food image

Make your own miso soup with soft cubes of tofu, crunchy curls of seaweed and aromatic spring onions. Enjoy it as a starter or as a snack

Provided by Bonnie Chung

Categories     Snack, Soup, Starter

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield Serves 4 as a starter or snack

Number Of Ingredients 6

5g dried wakame seaweed
1l dashi (shop bought or see tip)
200g fresh silken tofu , or firm if you prefer, cut into 1cm cubes
2 tbsp white miso paste
3 tbsp red miso paste
spring onion , finely chopped, to serve

Steps:

  • Put the wakame in a small bowl and cover with cold water, then leave it for 5 mins until the leaves have fully expanded.
  • Make the dashi (see tip below) or heat until it reaches a rolling boil. Add the tofu and cook for 1 min before adding the seaweed.
  • Reduce the heat. Put both types of miso in a ladle or strainer and dip it into the pot. Slowly loosen up the miso with a spoon inside the ladle or strainer; the paste will slowly melt into the dashi. Once all the miso is dissolved into the soup, turn off the heat immediately. Sprinkle with chopped spring onions to add colour and fragrance.

Nutrition Facts : Calories 99 calories, FatContent 4 grams fat, SaturatedFatContent 0.4 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 1 grams sugar, FiberContent 1 grams fiber, ProteinContent 7 grams protein, SodiumContent 2.44 milligram of sodium

More about "miso bowl recipes"

VEGAN GRAIN BOWL RECIPES | FORKS OVER KNIVES
From forksoverknives.com
Reviews 5
See details


MISO-MAPLE LOAF CAKE RECIPE - NYT COOKING
This cake, adapted from “Baking With Dorie” (Mariner Books, 2021), is comforting and surprising. The ingredients that give it its name, miso and maple syrup, are strong characters, but they prove themselves good team players. When baked, their flavors are warm and satisfying, mellow and not immediately knowable at first. They hover in that space between sweet and savory. Coarse-crumbed — admirably so — and sturdy, the cake is easy to slice, easy to serve at breakfast and easy to pick up and nibble in the afternoon. It’s as good with butter and jam as it is with a little cheese. And it keeps well: It’ll hold at room temperature for about 4 days.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours 10 minutes
  • If you’d like to glaze the loaf, stir the marmalade or jam with 1 tablespoon water and heat the mixture in the microwave or over low heat until it comes just to a boil. Using a pastry brush or a spoon, cover the top of the loaf with the glaze. Allow the loaf to cool to room temperature before slicing. Wrapped well, the cake will keep for about 4 days at room temperature. If it becomes stale — and maybe even if it doesn't — toast it lightly before serving. If you haven't glazed the cake, you can wrap it airtight and freeze it for up to 2 months; defrost, still wrapped, at room temperature. 
See details


MISO SALMON GRAIN BOWLS RECIPE | MOLLY YEH | FOOD NETWORK
Grain bowls are one of my favorite types of meals because they’re filling and fun to make and they’ve got so much variety in texture, color and flavor. These have miso-marinated salmon. The miso, fermented soybean paste, in the salmon marinade provides a delicious depth of flavor. My favorite elements of the grain bowl might be the creamy mayo and the crunchy rice crackers on top.
From foodnetwork.com
Reviews 4.7
Total Time 2 hours 0 minutes
  • Combine the cucumbers, radishes and red onion in a medium bowl. Combine the vinegar, sugar, salt, ginger and garlic in a small saucepan. Bring to a simmer and cook just until the salt and sugar dissolve. Add the ice cubes to melt and cool down the pickling liquid. Pour over the vegetables. Refrigerate until chilled, 30 minutes or more. (The quick pickled vegetables can be made up to a day ahead.)
See details


GARLIC-MISO BUTTER MASHED POTATOES RECIPE | BON APPéTIT
Mellow roasted garlic and sweet-salty miso paste bring big flavor to this buttery, easy-to-love mash.
From bonappetit.com
Reviews 3.7
  • Transfer mashed potatoes to a large shallow bowl. Top with reserved garlic-miso butter and season generously with more pepper. Do ahead: Mashed potatoes can be made 2 days ahead. Cover and chill potatoes and reserved garlic-miso butter separately. Reheat potatoes over medium, stirring often and adding ¼ cup milk or water to thin if needed.
See details


MISO-GINGER MARINATED GRILLED SALMON RECIPE | BOBBY FLAY ...
From foodnetwork.com
Reviews 4.7
Total Time 55 minutes
Category main-dish
Cuisine asian
Calories 517 calorie per serving
  • Heat grill to high. Remove the fish from the marinade and season with salt and pepper. Grill the salmon, skin side down, with the cover closed, until golden brown and a crust has formed, about 3 to 4 minutes. Turn the salmon over and continue grilling for 3 to 4 minutes for medium doneness. Drizzle with a little yuzu juice, if desired, and serve.
See details


MISO SALMON GRAIN BOWLS RECIPE | MOLLY YEH | FOOD NETWORK
Grain bowls are one of my favorite types of meals because they’re filling and fun to make and they’ve got so much variety in texture, color and flavor. These have miso-marinated salmon. The miso, fermented soybean paste, in the salmon marinade provides a delicious depth of flavor. My favorite elements of the grain bowl might be the creamy mayo and the crunchy rice crackers on top.
From foodnetwork.com
Reviews 4.7
Total Time 2 hours 0 minutes
  • Combine the cucumbers, radishes and red onion in a medium bowl. Combine the vinegar, sugar, salt, ginger and garlic in a small saucepan. Bring to a simmer and cook just until the salt and sugar dissolve. Add the ice cubes to melt and cool down the pickling liquid. Pour over the vegetables. Refrigerate until chilled, 30 minutes or more. (The quick pickled vegetables can be made up to a day ahead.)
See details


GARLIC-MISO BUTTER MASHED POTATOES RECIPE | BON APPéTIT
Mellow roasted garlic and sweet-salty miso paste bring big flavor to this buttery, easy-to-love mash.
From bonappetit.com
Reviews 3.7
  • Transfer mashed potatoes to a large shallow bowl. Top with reserved garlic-miso butter and season generously with more pepper. Do ahead: Mashed potatoes can be made 2 days ahead. Cover and chill potatoes and reserved garlic-miso butter separately. Reheat potatoes over medium, stirring often and adding ¼ cup milk or water to thin if needed.
See details


MARY BERRY'S MISO PRAWNS WITH CORIANDER RECIPE - BBC FOOD
Japanese miso gives these prawns a wonderful flavour. A fresh-tasting dish, smothered in coriander, this recipe will heighten your senses.
From bbc.co.uk
Reviews 5
Cuisine Japanese
  • Divide the prawns and pak choi between four plates, making sure that one unpeeled prawn is on each plate.
See details


MISO SOUP - WIKIPEDIA
Miso soup (味噌汁, misoshiru) is a traditional Japanese soup consisting of a dashi stock into which softened miso paste is mixed. In addition, there are many optional ingredients (various vegetables, tofu, abura-age, etc.) that may be added depending on regional and seasonal recipes, and personal preference.In Japanese food culture, Miso soup …
From en.m.wikipedia.org
See details


15-MINUTE MISO SOUP WITH GREENS & TOFU | MINIMALIST BAKE…
Miso soup is a traditional Japanese soup made primarily of miso paste, dashi (broth), and additional ingredients such as vegetables, seaweed, and tofu. How to Make Miso Soup. Traditionally, miso …
From minimalistbaker.com
See details


MISO GLAZED SALMON RECIPE - SIMPLYRECIPES.COM
Jul 01, 2021 · Japanese miso is a savory, salty paste usually made with fermented soybeans or rice and barley. Rich in protein and nutrients, and utterly delicious, a little tub of miso is quite a …
From simplyrecipes.com
See details


MISO-GLAZED ROASTED BRUSSELS SPROUTS - MINIMALIST BAKER ...
Nov 02, 2019 · In a separate small mixing bowl, add the miso glaze ingredients and stir / whisk to combine. Taste and adjust flavor as needed, adding more salt or miso for saltiness, vinegar for acidity, …
From minimalistbaker.com
See details


EASY MISO SOUP RECIPE | FOODAL
Jan 03, 2022 · Meanwhile, place the miso in a small bowl and whisk in about 2 tablespoons of the hot stock until smooth, to ensure that it doesn’t add lumps to the soup. Stir the miso mixture into the soup until fully incorporated. Add the green onions and simmer for 3 more minutes. Season to taste with additional miso …
From foodal.com
See details


MISO RAMEN RECIPE 味噌ラーメン • JUST ONE COOKBOOK
May 23, 2019 · For miso ramen, use any miso type except for hatcho miso or saikyo miso. My favorite miso is kodawattemasu (see below). 2. (Spicy) Chili Bean Sauce/Paste or (La) …
From justonecookbook.com
See details


MISO RAMEN RECIPE 味噌ラーメン • JUST ONE COOKBOOK
May 23, 2019 · For miso ramen, use any miso type except for hatcho miso or saikyo miso. My favorite miso is kodawattemasu (see below). 2. (Spicy) Chili Bean Sauce/Paste or (La) Doubanjiang. The key condiment in this recipe is spicy chili bean paste or …
From justonecookbook.com
See details


37 TURMERIC RECIPES FOR VEGETABLES, MEATS, AND MORE | BON ...
Apr 25, 2019 · 37 Turmeric Recipes for Vegetables, Meats, and More Turmeric is an essential, mildly-flavored ingredient popular in Indian and Middle Eastern dishes. By Bon Appétit
From bonappetit.com
See details


WHAT IS MISO PASTE AND HOW TO USE IT | TASTE OF HOME
Jan 09, 2019 · White miso or shiromiso. This is the lightest miso and has the mildest flavor. (Buy it here.) Red miso or akamiso. Red miso sees a longer aging time and has a more pronounced taste and higher salt content than its white counterpart. (Buy it here.) Mixed miso or awasemiso. Red and white miso …
From tasteofhome.com
See details


RECIPE: NOBU’S MISO-MARINATED BLACK COD | KITCHN
May 02, 2019 · Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days. To cook the fish: Preheat oven to 400°F.
From thekitchn.com
See details


TONJIRU (PORK AND VEGETABLE MISO SOUP) 豚汁 • JUST ONE COOKBOOK
Jul 08, 2020 · Tips on Making Tonjiru. Use at least 3 root vegetables – I highly recommend NOT skipping gobo, daikon, and carrot. These three vegetables add unique flavors, depth, and sweetness. Cut vegetables in the same size and similar shape – If you want …
From justonecookbook.com
See details


EASY TO MAKE ASIAN CUISINE THE WHOLE FAMILY WILL ENJOY ...
Try our easy to make Asian recipes the whole family will enjoy!
From kame.com
See details


WHAT IS MISO PASTE AND HOW TO USE IT | TASTE OF HOME
Jan 09, 2019 · White miso or shiromiso. This is the lightest miso and has the mildest flavor. (Buy it here.) Red miso or akamiso. Red miso sees a longer aging time and has a more pronounced taste and higher salt content than its white counterpart. (Buy it here.) Mixed miso or awasemiso. Red and white miso …
From tasteofhome.com
See details


MISO RAMEN RECIPE - LOVEFOOD.COM
Cook the egg by poaching it in the broth (whisk it in a bowl first then pour it into the broth or crack it in), boiling it whole in a separate pan, or giving it a quick fry. Add the miso paste to the noodle …
From lovefood.com
See details


RECIPE: NOBU’S MISO-MARINATED BLACK COD | KITCHN
May 02, 2019 · Slather the fish with the miso marinade and place in a non-reactive dish or bowl and cover tightly with plastic wrap. Leave to marinate in the refrigerator for 2 to 3 days. To …
From thekitchn.com
See details


VEGETARIAN MISO MUSHROOM STUFFING - RELUCTANT ENTERTAINER
Jan 05, 2022 · Meaty mushrooms, umami packed miso, and nutty, sweet cheese are the stars of this vegetarian stuffing dish—it is so addictive, you’ll definitely want seconds. This stuffing can be …
From reluctantentertainer.com
See details


EASY TO MAKE ASIAN CUISINE THE WHOLE FAMILY WILL ENJOY ...
Try our easy to make Asian recipes the whole family will enjoy!
From kame.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »