What do I do with miso paste?

[Mosca]

I got some as part of a gift. I’ve never used this. I’ve probably had it in something that I didn’t know it was there, but who knows?

What does it taste like?

[CandySueQ]

https://www.acouplecooks.com/miso-recipes/

Umami!

[ItsAllGoneToTheDogs]

Miso soup of course!

[JimLinebarger]

Great as part of a marinade for black cod.

[Oak Smoke]

To be honest I might treat it like a fruit cake. Wait a while then give it to someone. You’re a great cook if you don’t know what to do within it I’m sure I don’t. Just my 2 cents.

[fzxdoc]

[LA Pork Butt]

Go to your Paprika and search online in AllRecipes for the word Miso. They should provide you with more than enough options.

[barelfly]

Miso for black cod as JimLinebarger says! And miso soup! Even marinate some tofu in the miso if you are ok on tofu.

[Mosca]

Actually I’m fine with tofu. It’s black cod I don’t like!

[acorgihouse]

Dressings, marinades, soups are pretty easy, and pretty good. Yuzu is a citrus fruit, so yuzu has that addition, yuzu reminds me of sour orange. I use miso mostly in salad dressings and marinades, white miso in the fridge will last just about forever. I get the paste at my Asian market.

[Allon]

Good luck Mosca

personally, I hate the stuff

[Thunder77]

Use some in kimchee. Salmon marinade.

[FireMan]

Mebbee it tastes like chicken.

[Bkhuna]

Miso soup and Miso ramen are something we frequently make. One of my favorite ways to use it is in Nikumiso, a ground beef and miso sauce that is really quite nice with rice or noodles.

Try miso garlic roasted califlower, it's amazing. https://www.justonecookbook.com/roas...c-cauliflower/

[JGo37]

I love Miso Soup and have the oddball asian cuisine ingredients to make a traditional soup from scratch. It takes a couple days to soak some of the ingredients - well worth the effort.

I suggest trying some at a good restaraunt so you know what you're aiming for.

[SheilaAnn]

Mosca the king of breakfasts…… I’m trying this soon! And the yuzu one will have a tangy citrus bite to it. Love yuzu!

Miso Butter Scrambled Eggs

Eggs
Prep Time: 5 minutes + firming time | Cook Time: 5 minutes | Servings: 2

Ingredients:
100g (3.5 oz) unsalted butter, room temperature
1 tbsp shiro miso paste*
6 eggs
½ tsp sea salt
buttered toast to serve
finely grated parmesan cheese, to serve
sichimi togarashi*, to serve (optional)

Directions:
First make the miso butter by combining the butter and miso until well mixed. Place in the freezer for 10-15 minutes or until firm, before using.
When ready to cook, whisk the eggs and salt until just combined.
Heat a pan over low heat. Add a heaped tablespoon of butter and wait for it to melt (it shouldn’t foam or brown). Then pour in the eggs and let them set for a minute or until they just starting to show signs of setting at the sides. Use a spatula to swirl and create large egg curds. Then start to stir more vigorously to break the large curds into smaller curds. Add another heaped tablespoon of cold butter to the eggs and keep stirring until thick and glossy. Pour out the eggs onto some toast.
Top with parmesan cheese and sichimi togarashi, if using. Serve right away.

Notes:
Shiro miso is a white miso paste and is commonly found in the Asian aisle of most supermarkets or from an Asian grocery store.
Sichimi togarashi is a type of Japanese chilli powder.

Source: https://www.marionskitchen.com/miso-...crambled-eggs/

[Mosca]

Thanks SheilaAnn! That looks right up my alley!

[SheilaAnn]

Mosca also… maybe make an aioli (bougie mayo) with some of the yuzu miso. Could be a fun dip for cold shrimp or an egg roll or dumpling.

[SheilaAnn]

And then as I was perusing the Pinterest, this shows up in my feed…..

https://honestcooking.com/miso-ginger-fried-chicken-miso-mayo/