Get acquainted with classic and author's reliable recipes for dishes with miso paste on the website of culinary avant-garde 1000.menu. Try the options for cooking soups, sauces, marinades for chicken, meat and fish, pickles for pickles and eggplants with miso paste. And also this paste can 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 the maximum preservation of natural appearance, the least heat treatment and the beauty of serving. And another important rule is the seasonal supply of vegetables. Based on this, the ingredients for Japanese cuisine should be super fresh and of high quality. And of course, a mandatory ingredient in many dishes is miso paste. It is very useful. The paste contains an abundance of protein, minerals: Zn, Fe, Ca and very necessary vitamins A, D, B. B12. Miso paste has three varieties:
SHIROMISO – white miso (made of rice, wheat, barley, barley);
AKAMISO – red miso made from soy;
AWASEMISO is 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 tofu cheese into plates. Dry it a little.
2. Coat with red soy miso paste.
3. Fry the tofu in a frying pan until browned. Arrange on plates.
4. In the same pan, fry the Peking cabbage until soft.
5. Combine in plates with tofu.
6. Steam rice noodles with boiling water, soak for at least 3 minutes. Drain the liquid, rinse and also mark in plates.
7. Prepare the dashi broth. Fill the plates with funchosa, Peking 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 leek chicken, bamboo shoots and ramen noodles | 40 min | 76 | +19 |
Useful tips:
Miso paste is not boiled, but added at the very end of cooking to a hot ready-made broth and carefully mixed.
• The ideal ratio for soup: 150 grams of miso paste per 1 liter.
Miso paste can be used as a preservative, which will help to keep the product fresh for a long time.