Recipes Miso

If you want to do it quickly, simply dissolve a spoonful of miso in a cup of hot water.

If you want it to be right, then make Dashi:

Pour 500ml of water into a pot and add about 8g of kombu seaweed. Bring the water to the boil and remove the kombu seaweed just before it boils.

Add about 10-15g of Katsuobushi flakes to the hot water and bring to the boil briefly. Turn off the heat and let the Katsuobushi sink to the bottom. Strain the Dashi broth

Alternatively: Make vegan dashi:

Pour 350ml of water into a pot and soak 8g of kombu seaweed for 30 minutes or overnight.

In a glass, add 2-3 dried shiitake mushrooms to 150ml of water and leave to steep for 30 minutes or overnight in the fridge.

Put the kombu and shiitake water (dashi) together in a pot. Bring to the boil and remove the kombu seaweed just before it boils.

Cooking miso soup:

Chop the vegetables of your choice into small pieces and add them to the dashi. Bring this to the boil briefly. Turn off the heat, add miso paste (about a heaped tablespoon) and dissolve well in the liquid.

Pour the finished miso soup into a bowl and garnish with some finely chopped spring onions.

Cut the eggplant crosswise into thick slices and fry in oil.

Mix together 2 tablespoons of Genmai or Ama Miso , 2 tablespoons of Sake and 2 tablespoons of Mirin and when the eggplants are cooked, add them to the pan. Simmer until the flavor is well absorbed.

Optionally, simmer chilies or ginger strips and garnish with katsuobushi or toasted sesame seeds.

#Use miso in salad dressing instead of salt.

#Add cooked asparagus or cauliflower to the pan and fry with a little butter and Shiro Miso .

#Sauté the leek in the pan and season with a little miso butter.

#Salt caramel with miso instead of salt.

#Miso Butter: Mix about 75% butter with 25% miso and enjoy on bread.

#Chocolate cake with a little miso instead of salt.

# Shiro Miso in quiche or cheese-cream pasta.

# Genmai Miso in eggplant casserole, lasagne, with steak or lamb