#miso paste

[vegan-nom-noms]

Pumpkin Miso Pasta

[insufferably-sexy-cunt-autist]

i was sad for like a week but now i cleaned my room a little bit and i made pasta with miso and mushrooms and it’s a little cold outside so everything is fine and i love everyone and life is worth it

this is touching grass in my world

[food-meal-cooking]

Sushi Ravioli with Miso Sauce and Basil.

Ingredients:

For the ravioli:

200 g of wheat flour

2 eggs

1 pinch of salt

200 g of fresh salmon

1 ripe avocado

1 tablespoon of soy sauce

1 teaspoon of wasabi

1 tablespoon of toasted sesame seeds

For the sauce:

2 tablespoons of miso paste

100 ml of cooking cream

1 clove of minced garlic

1 tablespoon of olive oil

10 fresh basil leaves

Salt and pepper to taste

Instructions:

Prepare the ravioli dough:

In a large bowl, mix the flour with the salt. Make a hole in the center and add the eggs. Mix well until you get a homogeneous mass.

Knead for about 10 minutes until the dough is soft and elastic. Cover with a damp cloth and let stand for 30 minutes.

Prepare the filling:

Cut the salmon into small cubes and mix it with the soy sauce, wasabi and sesame seeds.

Peel and cut the avocado into small cubes and mix it with the salmon.

Assemble the ravioli:

Read the ravioli dough on a floured surface until it is very thin.

Cut the dough into squares of about 5 cm on each side.

Place a teaspoon of the filling in the center of each square. Moisten the edges with a little water and cover with another square of dough, pressing the edges well to seal.

Cook the ravioli:

Cook the ravioli in boiling salted water for about 3-4 minutes, until they float.

Prepare the sauce:

In a frying pan, heat the olive oil and fry the chopped garlic until golden brown.

Add the miso paste and cream, and cook over low heat until the sauce thickens.

Add the chopped basil leaves and add salt and pepper.

Serve:

Serve the ravioli with the miso sauce and basil on top. Garnish with some fresh basil leaves.

I hope you enjoy this delicious combination of Italian and Japanese flavors! Do you dare to try it? 🍣🍝

[certifiedceliac]

Creamy Mushroom Hotpot (via Georgie Eats)

[sudachirecipes]

Ever tasted a plant-based miso soup that's packed with traditional umami depth? ✨ 🥣

🔗 Full recipe on my website! Just google "ginger miso soup sudachi"!

[najia-cooks]

Vegan lal chaman / लाल चमन (Kashmiri paneer dish)

Lal chaman, or lal paneer (लाल पनीर), is a dish consisting of shallow-fried cheese (paneer) in a water-based gravy thickened with ground fennel. It gets its name from the Hindi "lal," meaning "red." Some recipes achieve the dish's typical bright red color with the help of tomatoes, but this is a modern variation—for traditionalists, the dish should get all of its color from ground Kashmiri chilis. Lal chaman shares several common features with other Kashmiri dishes: the cooking oil used is mustard oil; due to influence from the Kashmiri Pandit community, it does not include garlic or onions; because fresh ginger was historically unavailable in Kashmir, it uses ground ginger.

This vegan recipe uses a glazed tofu to produce a chewy, cheesy paneer. The combination of chili, fennel, black cardamom, clove, and ginger produces a robust, earthy, mildly spicy base for the tangy 'cheese.'

Recipe under the cut!

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Ingredients:

For the paneer:

1 10-14oz block firm tofu

1 Tbsp apple cider vinegar

1 Tbsp white miso paste

½ tsp salt

Mustard oil, or other neutral oil, to fry

For the dish:

3 Tbsp mustard oil

2 Indian bay leaves (tej patta)

1 black cardamom pod (badi elaichi / moti elaichi)

3 cloves (loung)

2 1/2 tsp very finely ground fennel (saunf)

1 tsp ground ginger (sund)

1-2 Tbsp Kashmiri red chili powder (lal mirch)

Salt to taste

Pinch asafoetida (hing)

2” piece (3g) Ceylon cinnamon (dalchini)

1 1/2 cup (350mL) water

Essential to this dish are Kashmiri chili powder, fennel, and ginger, with clove and black cardamom also being near-ubiquitous. Other frequent inclusions are hing, bay leaf, cinnamon, coriander, green cardamom, and garam masala, as well as tomato puree and even yoghurt.

Kasmiri red chili powder is relatively mild in heat but vibrant in color; it can be found in a halal or Asian foods store, labelled “Kashmiri chilli powder” or “mirchi.” You can also remove the stems and seeds of dried Kashmiri chilis and grind them into a powder yourself. Made with 1 Tbsp chili powder, the dish is to my taste very mild; however, if you don't tolerate spice well you may replace some of the chili powder with paprika. If you can't find Kashmiri chili powder, replace it with 1 part ground guajillo or cayenne to 3 parts sweet or smoked paprika.

Indian bay leaves are distinct from Turkish or California laurel bay leaves and have a different taste and fragrance. They will be labelled “tej patta” in an Asian or halaal grocery store, and have three vertical lines running along them from root to tip, rather than radiating out diagonally from a central vein. Omit these if you don’t have any.

When testing this recipe, I found that the fennel had to be very finely ground for it to have the necessary thickening quality for this dish. If you’re grinding fennel from seeds, be sure to be very thorough.

Note that asafoetida may not be gluten free, depending on whether it is cut with flour.

Instructions:

1. Cut tofu into pieces 2" x 2" x 1/2" (5cm x 5cm x 1cm) in size. Whisk vinegar and miso paste together in a large bowl until well combined, then add tofu pieces and mix gently to coat.

2. Heat 1/4" (1/2cm) mustard oil in a large pan on medium. Add tofu and fry, turning once, until deep golden brown on all sides.

Typically paneer would be kept in water to avoid drying out at this stage, and paneer soaking water would be added later in the cooking process. I haven’t found this necessary or helpful with tofu.

3. Remove most of the oil from the pan, leaving 3 Tbsp to 1/4 cup. Add hing and allow to sizzle briefly. Add whole spices (black cardamom, cinnamon, bay leaf, cloves) and fry for a minute until fragrant.

4. Mix mirchi with a couple tablespoons of water. Reduce heat to low and add mirchi paste; fry for 30 seconds until fragrant. Add ground fennel and ginger and stir until well-combined; the mixture should begin to thicken. Continue frying until the water has evaporated out and colored oil begins to sizzle around the sides of the mixture.

5. Add 1 1/2 cup (350mL) water and salt to taste and raise heat to bring to a boil. Reduce heat and simmer for 10 minutes, uncovered, until thickened (a spatula pushed along the bottom of the pan should make a track that holds for several seconds). Add paneer and optionally simmer for another couple of minutes. Serve with rice.

The dish will look duller at first; the bright red colour appears when it is allowed to rest and a layer of red oil rises to the surface.

[askwhatsforlunch]

Chocolate and Miso Yoghurt

For a dessert --or mid-afternoon snack-- so simple to make, this Chocolate and Miso Yoghurt is a beautiful combination of flavours, the saltiness of Miso perfectly balanced by the slight sweetness of dark chocolate, the latter also bringing some crunch to the yoghurt's creaminess!

Ingredients (serves 1):

1/2 cup Greek Yoghurt or thick plain yoghurt

1 teaspoon white Miso Paste

45 grams/1 1/2 ounce good quality dark chocolate

Spoon Greek Yoghurt into a small bowl.

Add Miso Paste, and give a good stir until well-blended.

Roughly chop dark chocolate, and stir into the yoghurt mixture, saving a little for topping.

Chill in the refrigerator, at least one hour.

Enjoy Chocolate and Miso Yoghurt, topped with remaining chopped chocolate.

[cococaffeinated]

I was asked to cook lunch (and dinner again later) despite it being a Monday, a little treat! I feel like cooking gives me a +3 Morale Boost.

Today I made Honey Barbecue and Garlic Butter Fried Chicken

And Miso Glazed Grilled Japanese Bottle Gourd (it was supposed to be an eggplant but we ran outta those so bottle gourd will do for today)!💖

[the-things-i-put-in-my-mouth]

Honey miso peanut chicken stir fry…..

[ayaki-ceramics]

I'm fascinated by the Korean pottery technique called Boseong Deombeongyi, which is a unique style of pottery that emerged between 1470 and 1500 by Korean potters during the early Joseon Dynasty, the last kingdom of Korea. I decided to make this wide shallow porcelain crackle tea cup inspired by this technique.

I also prepared a beautiful decoration from tofu cheese, sea moss and miso paste and enjoyed some gyokuro green tea.

It was a delightful and aesthetic experience. I highly recommend you to try something like this.

[fieriframes]

[Miso paste, soy, saké. Meet me at the moon. [ Laughs ] Sugar...]

[vegan-nom-noms]

Homemade Vegan Cheese Recipe (Sliceable And Grateable)

[oblivion-wonderlust]

ok was no one gonna tell me how GOOD miso is?

[foodfarrago]

spicy miso braised beef ramen

[certifiedceliac]

Chicken in Butternut Squash Mushroom Cream Sauce (via Serving Dumplings)

[sudachirecipes]

🍱 ✨ Did you know miso paste can transform your cooking into authentic Japanese cuisine beyond just soup?