MUGI MISO RECIPES

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

MARKET MUGI MISO RAMEN RECIPE | SIDECHEF



Market Mugi Miso Ramen Recipe | SideChef image

This vegan miso soup was inspired by a trip through the Santa Monica farmers market. It features local golden beets, broccolini, rainbow chard, shiitake mushrooms, spring onions, bean sprouts and sweet potato noodles. The mugi miso paste adds an earthy, sweet base for this savory soup.

Provided by SideChef

Categories     Pescatarian    Vegetarian    Vegan    Nut-Free    Dairy-Free    Shellfish-Free    SideChef Original    Gluten-Free    Egg-Free    Oven    Fish-Free    Stove    Peanut-Free    Tree Nut-Free    Grain-Free    Sugar-Free    Tomato-Free

Total Time 8100S

Yield 2

Number Of Ingredients 17

3 quart Vegetable Stock
2 piece Kombu
1 cup Rainbow Chard
2 ounce Dried Shiitake Mushroom
2 Golden Beets
1 cup Broccolini
to taste Nutritional Yeast
to taste Salt and Pepper
1/2 cup Bean Sprouts
1/2 bulb Garlic
1 inch Fresh Ginger
1 bunch Scallion
2 tablespoon Mugi Miso Paste
2 Sweet Potato
1 tablespoon Extra-Virgin Olive Oil
to taste Sriracha
to taste Extra-Virgin Olive Oil

Steps:

  • Wash the Sweet Potato (2), Broccolini (1 cup), Rainbow Chard (1 cup), Kombu (2 piece), Golden Beets (2), and Bean Sprouts (1/2 cup).
  • Peel and crush the Garlic (1/2 bulb). Wash and slice the Fresh Ginger (1 inch).
  • Take two of the Scallion (1 bunch) and slice the base into quarters.
  • Add the Vegetable Stock (3 quart) to a pot and add in the kombu, spring onions, Dried Shiitake Mushroom (2 ounce), ginger and garlic and bring to a slow simmer for an hour and a half to make the dashi.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Slice the golden beets 1/4-inch thick.
  • Toss the pieces of beets with a bit of Extra-Virgin Olive Oil (1 tablespoon) Salt and Pepper (to taste). Roast in the oven for 12 to 15 minutes, until fork tender. Set aside.
  • Toss the broccolini with Extra-Virgin Olive Oil (to taste) and plenty of Nutritional Yeast (to taste).
  • Roast the broccolini in the oven for 8 to 10 minutes.
  • Finely chop the stem and leaves of the baby rainbow chard. Set aside.
  • Spiralize the sweet potatoes or use a julienne peeler. Leave the skin on. Place in a bowl of cold water and set aside.
  • Strain the dashi into another pot. Reserve the pieces of shiitake mushrooms and place them on a parchment lined pan.
  • Add the mushrooms to the oven and roast until dry, about 10 minutes. Set aside.
  • Saute the chopped rainbow chard with Extra-Virgin Olive Oil (to taste) and Salt and Pepper (to taste) for 5 minutes until tender. Set aside.
  • Thinly slice the white and light green part of the spring onions. Set aside.
  • For the garnish, slice 2-inch segments off the green ends of the Scallions. Vertically slice into long, thin slices. Place in a small bowl of ice water, so they curl up. Set aside.
  • Strain the sweet potatoes before adding them to the dashi. Cover and cook until tender, 8 to 10 minutes. When cooked, remove or leave the "noodles" in the pot for the next step.
  • Add the Mugi Miso Paste (2 tablespoon) to the dashi. Stir until dissolved. Taste and add Sriracha (to taste) if desired. Cover and set aside over low heat. Heat any of the other vegetable toppings for serving.
  • Stack the potato noodles high in bowls. Ladle in dashi. Garnish with shiitake mushrooms, sliced scallion, sautéed rainbow chard, bean sprouts, roasted broccolini and golden beets. Top with thinly sliced spring onions.

Nutrition Facts : Calories 248 calories, ProteinContent 8.0 g, FatContent 4.4 g, CarbohydrateContent 51.1 g, FiberContent 8.0 g, SugarContent 16.2 g, SodiumContent 2705.2 mg, SaturatedFatContent 0.7 g, TransFatContent 0 g, CholesterolContent 0 mg, UnsaturatedFatContent 3.0 g

MARKET MUGI MISO RAMEN RECIPE | SIDECHEF



Market Mugi Miso Ramen Recipe | SideChef image

This vegan miso soup was inspired by a trip through the Santa Monica farmers market. It features local golden beets, broccolini, rainbow chard, shiitake mushrooms, spring onions, bean sprouts and sweet potato noodles. The mugi miso paste adds an earthy, sweet base for this savory soup.

Provided by SideChef

Categories     Pescatarian    Vegetarian    Vegan    Nut-Free    Dairy-Free    Shellfish-Free    SideChef Original    Gluten-Free    Egg-Free    Oven    Fish-Free    Stove    Peanut-Free    Tree Nut-Free    Grain-Free    Sugar-Free    Tomato-Free

Total Time 8100S

Yield 2

Number Of Ingredients 17

3 quart Vegetable Stock
2 piece Kombu
1 cup Rainbow Chard
2 ounce Dried Shiitake Mushroom
2 Golden Beets
1 cup Broccolini
to taste Nutritional Yeast
to taste Salt and Pepper
1/2 cup Bean Sprouts
1/2 bulb Garlic
1 inch Fresh Ginger
1 bunch Scallion
2 tablespoon Mugi Miso Paste
2 Sweet Potato
1 tablespoon Extra-Virgin Olive Oil
to taste Sriracha
to taste Extra-Virgin Olive Oil

Steps:

  • Wash the Sweet Potato (2), Broccolini (1 cup), Rainbow Chard (1 cup), Kombu (2 piece), Golden Beets (2), and Bean Sprouts (1/2 cup).
  • Peel and crush the Garlic (1/2 bulb). Wash and slice the Fresh Ginger (1 inch).
  • Take two of the Scallion (1 bunch) and slice the base into quarters.
  • Add the Vegetable Stock (3 quart) to a pot and add in the kombu, spring onions, Dried Shiitake Mushroom (2 ounce), ginger and garlic and bring to a slow simmer for an hour and a half to make the dashi.
  • Preheat the oven to 450 degrees F (230 degrees C).
  • Slice the golden beets 1/4-inch thick.
  • Toss the pieces of beets with a bit of Extra-Virgin Olive Oil (1 tablespoon) Salt and Pepper (to taste). Roast in the oven for 12 to 15 minutes, until fork tender. Set aside.
  • Toss the broccolini with Extra-Virgin Olive Oil (to taste) and plenty of Nutritional Yeast (to taste).
  • Roast the broccolini in the oven for 8 to 10 minutes.
  • Finely chop the stem and leaves of the baby rainbow chard. Set aside.
  • Spiralize the sweet potatoes or use a julienne peeler. Leave the skin on. Place in a bowl of cold water and set aside.
  • Strain the dashi into another pot. Reserve the pieces of shiitake mushrooms and place them on a parchment lined pan.
  • Add the mushrooms to the oven and roast until dry, about 10 minutes. Set aside.
  • Saute the chopped rainbow chard with Extra-Virgin Olive Oil (to taste) and Salt and Pepper (to taste) for 5 minutes until tender. Set aside.
  • Thinly slice the white and light green part of the spring onions. Set aside.
  • For the garnish, slice 2-inch segments off the green ends of the Scallions. Vertically slice into long, thin slices. Place in a small bowl of ice water, so they curl up. Set aside.
  • Strain the sweet potatoes before adding them to the dashi. Cover and cook until tender, 8 to 10 minutes. When cooked, remove or leave the "noodles" in the pot for the next step.
  • Add the Mugi Miso Paste (2 tablespoon) to the dashi. Stir until dissolved. Taste and add Sriracha (to taste) if desired. Cover and set aside over low heat. Heat any of the other vegetable toppings for serving.
  • Stack the potato noodles high in bowls. Ladle in dashi. Garnish with shiitake mushrooms, sliced scallion, sautéed rainbow chard, bean sprouts, roasted broccolini and golden beets. Top with thinly sliced spring onions.

Nutrition Facts : Calories 248 calories, ProteinContent 8.0 g, FatContent 4.4 g, CarbohydrateContent 51.1 g, FiberContent 8.0 g, SugarContent 16.2 g, SodiumContent 2705.2 mg, SaturatedFatContent 0.7 g, TransFatContent 0 g, CholesterolContent 0 mg, UnsaturatedFatContent 3.0 g

More about "mugi miso recipes"

BEST SMOTHERED CHICKEN WITH BOURBON AND MISO RECIPE - HOW ...
This is our adaptation of a recipe from “Smoke and Pickles” by Edward Lee. It's a fantastic Asian-inflected spin on an all-American favorite: smothered...
From 177milkstreet.com
Total Time 50 minutes
See details


MISO SOUP RECIPE | EPICURIOUS
Miso soup is the main item in a Japanese breakfast and is usually eaten with rice, eggs, fish, and pickles. The soup is also served for lunch or dinner with more complex garnishes. Dashi is a basic stock, made with dried bonito flakes, that is used extensively in Japanese cooking. Its clarity and flavor can make or break a dish.
From epicurious.com
Reviews 3.8
Total Time 20 minutes
  • Stir together miso and 1/2 cup dashi in a bowl until smooth. Heat remaining dashi in a saucepan over moderately high heat until hot, then gently stir in tofu and reconstituted wakame. Simmer 1 minute and remove from heat. Immediately stir in miso mixture and scallion greens and serve.
See details


MUGI OR BARLEY MISO RECIPE - MOTHER EARTH LIVING | HEALTHY ...
Dec 05, 2018 · Directions Soak the soybeans for 12 to 18 hours, then rinse, cover with fresh water, bring to the boil, then reduce to a low heat... Drain, reserving the cooking liquid, then mash the beans. Keep some chunkier pieces for a rougher texture, or mash to a... Leave to cool to room temperature. If the ...
From motherearthliving.com
See details


KNOW YOUR MISO | BON APPETIT
Apr 26, 2012 · Barley Miso (Mugi Miso) Made from barley and soybeans, mugi miso usually has a longer fermentation process than most white miso. It has a strong barley aroma, but is still milder and slightly ...
From bonappetit.com
See details


MISO: WHAT IT IS AND HOW TO USE IT - VEGAN RECIPES FROM A ...
Jun 21, 2011 · BARLEY (MUGI) MISO. Barley, or mugi, miso is made by mixing barley, soybeans, barley koji, salt, and water. The fermentation period is shorter than for soybean miso, the optimal time being between 18 months and 2 years. Barley miso has become the most widely accepted by Westerners and is also very popular in Japan.
From vegkitchen.com
See details


10 EASY MISO RECIPES WORTH TRYING – A COUPLE COOKS
Nov 12, 2020 · Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay). Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil.
From acouplecooks.com
See details


HOW TO COOK THE PERFECT MISO RAMEN | FOOD | THE GUARDIAN
Mar 30, 2017 · 150g red miso 150g white miso 2 garlic cloves, crushed 1.5 tbsp sugar 1 tbsp mirin 1 tsp Japanese sesame paste (optional) 1 tbsp oil 4 bunches of ramen noodles 100g tinned sweetcorn 75g tinned ...
From theguardian.com
See details


MISO: WHAT IT IS AND HOW TO USE IT - VEGAN RECIPES FROM A ...
Jun 21, 2011 · BARLEY (MUGI) MISO. Barley, or mugi, miso is made by mixing barley, soybeans, barley koji, salt, and water. The fermentation period is shorter than for soybean miso, the optimal time being between 18 months and 2 years. Barley miso has become the most widely accepted by Westerners and is also very popular in Japan.
From vegkitchen.com
See details


10 EASY MISO RECIPES WORTH TRYING – A COUPLE COOKS
Yellow miso, white miso, red miso, dark or brown miso offer lots of variation in flavor. Here are all the best miso recipes for using this magical ingredient! It’s often used in Japanese-style recipes like miso salmon and miso ramen, but you can think outside the box too.
From acouplecooks.com
See details


15 DELICIOUS MISO RECIPES • JUST ONE COOKBOOK
Nov 04, 2018 · 15 Delicious Miso Recipes. 1. Grilled Miso Chicken ????????. Do you agree that we all need more easy chicken recipes in the rotation? If you prefer lean breasts, this Grilled Miso Chicken recipe will a reliable one to lean on. The key is to pound the breast fillets thinly so they cook faster and evenly.
From justonecookbook.com
See details


12 WAYS TO USE MISO - CULINARYNUTRITION.COM
Shiro Miso: soybeans, white rice and salt with a mild, sweet flavour and has a light colour. Mugi Miso: soybeans, barley and salt, fermented longer for a stronger flavour and has a dark reddish-brown colour. Aka Miso: soybeans and white rice, fermented longer for a stronger flavour and has a dark red colour.
From culinarynutrition.com
See details


WHAT IS MISO? HOW TO COOK & STORE MISO | JUST ONE COOKBOOK
Jan 23, 2012 · 2. Barley Miso (Mugi Miso ???) It is made from soybeans, salt, and barley koji (??). Very dark in color, it’s quite salty but with a rich taste. Barley miso is naturally fermented for one to three years. It is primarily used in Kyushu, Shikoku, and Chugoku region (southern Japan).
From justonecookbook.com
See details


10 BEST VEGAN MISO PASTE RECIPES | YUMMLY
Jan 08, 2022 · Miso Eggplant, Tofu & Butternut Squash Kabobs Fit Men Cook. rice vinegar, sesame seeds, ginger paste, apple, tahini, extra firm tofu and 11 more.
From yummly.com
See details


MISO SOUP RECIPE: 1 MINUTE, 3 MINUTE, 4 MINUTE AND 20 ...
Nov 11, 2017 · Why These Miso Soup Recipes Are So Good. A few recipes – choose from a super quick miso soup up to a miso from scratch; A refreshing and delicious soup; Classic Japanese flavors; As a fermented food, miso provides the gut with beneficial bacteria Main Ingredients . There are 2 main ingredients in any miso soup: Dashi and Miso Paste.
From steamykitchen.com
See details


13 BEST MISO PASTES 2021 | THE STRATEGIST
Apr 09, 2020 · Best awase miso. Horikawaya Nomura Awase Miso. $20. $20. Awase miso is a cross between red miso and white miso. While several of the chefs we spoke to recommend buying the two types separately and ...
From nymag.com
See details


WHAT DOES MISO TASTE LIKE? A FLAVORFUL JAPANESE ...
Jan 13, 2022 · Sendai miso has a fragrant aroma which is usually used for creating a deep and rich flavor to soup and sauce recipes. Barley Miso (Mugi Miso) Barley miso is a gorgeous combination of barley (polished or unpolished) and soybeans. After fermenting with salt and koji culture, you will have beautiful mugi miso with a magnificent earthy aromatic smell.
From thebreslin.com
See details


EASY MISO RAMEN RECIPE | LADYBOSS®
Sep 03, 2019 · Barley Miso (Mugi) – Made from barley and soybeans, mugi miso also has a longer fermentation process. It has a strong barley aroma, and if used in your miso ramen recipe you will enjoy a mild and slightly sweet flavor.
From ladyboss.com
See details


MISO-THE TRADITIONAL SEASONING HAS AN IMPORTANT ROLE IN ...
Dec 21, 2021 · The different varieties of miso include White Miso (Shiro), Yellow Miso (Shinsu), red Miso (Aka) and Barley Miso (Mugi). Take a look at how to use it at home and its health benefits.(Image: istock ...
From m.timesofindia.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 »