Type what you have

Ingredients

• ✓ miso paste
• cashew
• water
• nutritional yeast
• apple cider vinegar
• vegetable oil
• salt
• walnut
• hazelnut
• cranberry
• rosemary

Instructions

1. 1 Cover cashews with cold water in a bowl and soak for 4 hours. Drain.
2. 2 Combine cashews, nutritional yeast, vinegar, miso paste, and salt in the bowl of a food processor; pulse until blended. Taste and adjust seasonings according to your taste.
3. 3 Grease a piece of parchment paper with oil. Transfer cashew mixture onto parchment paper and form into a roll, twisting the ends of the paper to secure. Refrigerate until firm, at least 2 hours.
4. 4 Mix walnuts, hazelnuts, cranberries, and rosemary on a plate. Remove cheese log from fridge and paper and roll in the nut mixture.

By Rita

Ingredients

• ✓ miso paste
• water
• dashi granules
• silken tofu
• green onion

Instructions

1. 1 Gather all ingredients.
2. 2 Combine water and dashi granules in a medium saucepan over medium-high heat; bring to a boil.
3. 3 Reduce heat to medium and whisk in miso paste.
4. 4 Stir in tofu.
5. 5 Separate the layers of green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

By Allrecipes Member

Ingredients

• ✓ miso paste
• cooking spray
• brown sugar
• soy sauce
• water
• salmon fillet

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a shallow baking dish with cooking spray.
2. 2 Whisk brown sugar, soy sauce, hot water, and miso in a large glass or ceramic bowl until thoroughly combined. Add salmon and turn several times to coat. Marinate for 10 minutes, occasionally spooning mixture over fish.
3. 3 Transfer salmon to the prepared baking dish and cover with foil. Leave extra marinade in the bowl.
4. 4 Bake in the preheated oven for 7 minutes. Uncover, spoon remaining marinade evenly onto the salmon, and bake until fish flakes easily with a fork, about 3 more minutes.

By shuki

Ingredients

• ✓ miso paste
• chicken thigh
• garlic
• ginger
• lemon
• vegetable oil
• sesame oil
• rice vinegar
• soy sauce
• chili-garlic sauce

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Pat chicken thighs dry and place in a large bowl.
2. 2 Combine garlic, ginger, lemon zest, miso paste, vegetable oil, sesame oil, rice vinegar, soy sauce, and chili-garlic sauce in a food processor or small chopper; blend until a saucy red paste forms.
3. 3 Dump paste over chicken and mix until well coated. Spread chicken in a single layer on a large baking sheet.
4. 4 Roast in the preheated oven for 15 minutes. Flip and continue to cook until no longer pink in the center and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the oven and let rest for 5 minutes before serving.

By mcspeltz

Ingredients

• ✓ miso paste
• fettuccine pasta
• cashew
• water
• olive oil
• portobello mushroom
• onion
• garlic
• all-purpose flour
• dijon mustard
• salt

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 8 to 10 minutes.
2. 2 Meanwhile, combine cashews and 3/4 cup water in a Vitamix® blender. Blend on high until smooth, about 2 minutes; set aside.
3. 3 Heat olive oil in a large skillet over high heat until shimmering. Add mushrooms and onion and reduce heat to medium-high. Cook until vegetables have softened, about 5 minutes. Stir in garlic and cook for 1 more minute.
4. 4 Mix flour and remaining 2 cups water until flour has dissolved and no lumps remain. Gradually pour water mixture into the skillet. Stir in miso paste and Dijon mustard; bring to a boil. Lower heat and simmer until sauce thickens slightly, 4 to 5 minutes. Add cashew sauce.
5. 5 Drain pasta and stir into the mushroom sauce. Cook until heated through, 1 to 2 minutes. Taste and season with salt if needed. Serve immediately.

By thedailygourmet

Ingredients

• ✓ miso paste
• olive oil
• tomato
• celery
• seitan
• vegan sausage
• vegetable broth
• onion
• green bell pepper
• garlic
• cajun seasoning
• thyme
• oregano
• rice
• parsley

Instructions

1. 1 Drizzle olive oil into a 4-quart slow cooker. Add tomatoes with juice, celery, seitan, sausage, vegetable broth, onion, bell pepper, garlic, miso paste, Cajun seasoning, thyme, and oregano to the slow cooker.
2. 2 Cover slow cooker. Cook on Low for 4 hours. Add rice to the slow cooker. Cover slow cooker. Cook on High until rice is cooked through, about 30 minutes more. Garnish with parsley.

By Maggie Huffman

Ingredients

• ✓ miso paste
• cashew
• chickpea
• vegetable broth
• jalapeno pepper
• lemon juice
• olive oil
• garlic
• salt
• black pepper
• vegan pie crust
• heirloom tomato
• jalapeno pepper
• paprika
• salt

Instructions

1. 1 Soak the cashews in water for at least 1 hour, up to 8 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Drain cashews. Combine cashews, chickpeas, broth, seeded jalapeno, lemon juice, 1 tablespoon olive oil, garlic, miso paste, salt, and pepper in a blender; blend until smooth and creamy. Set aside to allow flavors to meld.
4. 4 Put the pie crust into an 11-inch tart pan. (A 9-inch pie crust should be the right size because a tart pan is only about an inch shallow. If necessary, just roll out the pie crust a bit to stretch it out.)
5. 5 Layer two pieces of foil over the pie crust. Fill it with beans or pie weights. Turn down the heat to 400 degrees F (200 degrees C).
6. 6 Bake the pie crust in the preheated oven for 11 minutes. Remove from oven and take away foil and weights.
7. 7 Brush pie crust with 1 teaspoon olive oil. Poke a few holes in it with a fork and continue baking for 6 minutes. Remove and let cool. Turn down the oven to 375 degrees F (190 degrees C).
8. 8 Cut tomatoes into 1/4 inch rounds. Remove the seeds. Cut the other jalapeno into rings.
9. 9 Spread cashew mixture into the pre-baked pie crust. Layer tomato slices on top, overlapping if necessary. Place jalapeno rings over the pie. Drizzle remaining olive oil on top. Sprinkle with paprika and 1/4 teaspoon flaky salt.
10. 10 Bake in the preheated oven until browned and tomatoes have begun to caramelize, 30 to 40 minutes. Cool before serving.

By Buckwheat Queen

Ingredients

• ✓ miso paste
• chicken thigh
• oregano
• kosher salt
• black pepper
• bay leaf
• water
• celery
• carrot
• dill
• butternut squash
• red cabbage
• turnip
• leek
• red bell pepper
• jalapeno pepper

Instructions

1. 1 Place chicken thighs in a large pot and season generously with oregano, salt, and pepper. Add bay leaves and miso paste. Fill pot with water and bring to a rolling boil. Reduce heat to medium and cook until thighs are no longer pink in the centers and juices run clear, 30 to 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
2. 2 Remove thighs and bay leaves from the pot. Tear meat off the bones and chop. Discard bones and bay leaves and return meat to the pot. Reduce heat to medium-low; add celery, carrots, and dill. Stir and add butternut squash, cabbage, and turnip. Cook, 5 to 10 minutes more.
3. 3 Add leek, bell pepper, and jalapeno pepper to the pot. Cook until squash and turnip are soft, about 30 minutes more. Add salt to taste.

By Joaquin de la Concepcin

Ingredients

• ✓ miso paste
• rosemary
• orange zest
• honey mustard
• orange juice
• tamari
• sesame oil
• herb stuffing
• tamari
• rosemary
• pepper
• salt
• thyme
• sage
• garlic
• mushroom
• celery
• red onion
• sesame oil
• firm tofu

Instructions

1. 1 Line a medium sized, round colander with a cheese cloth or a clean dish towel. Place the crumbled tofu in the colander. Place another cheese cloth over the top of the tofu. Place the colander over the top of a bowl to catch the liquid. Place a heavy weight on top of tofu. Refrigerate the colander, tofu and weight for 2 to 3 hours.
2. 2 Make the stuffing: In a large frying pan saute onion, celery and mushrooms in 2 tablespoons of the sesame oil until tender. Add the garlic, sage, thyme, salt and pepper, rosemary and 1/4 cup of the tamari. Stir well; cook for 5 minutes. Add prepared herb stuffing and mix well. Remove from heat.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Grease a cookie sheet.
4. 4 Combine 1/2 cup sesame oil, 1/4 cup tamari, miso, orange juice, mustard and orange zest in a small bowl; mix well.
5. 5 Remove the weight from the tofu. Hollow out the tofu so that there is one inch of tofu still lining the colander. Place the scooped out tofu in a separate bowl. Brush the tofu lining with a small amount of the miso seasoning. Scoop the stuffing into the center of the tofu shell. Place the leftover tofu on top of the stuffing and press down firmly. Turn the stuffed tofu onto the prepared cookie sheet. Putting the leftover tofu side of the "turkey" (the flat side) down. Gently press on the sides of the "turkey" to form a more oval shape. Brush the tofu turkey with 1/2 of the oil-tamari mixture. Place the sprigs of rosemary on top of the tofu. Cover the "turkey" with foil.
6. 6 Bake for one hour. After one hour, remove "turkey" from the oven and remove the foil. Baste the "turkey" with the remaining tamari-oil sauce (reserving 4 tablespoons of sauce). Return "turkey" to oven and bake another hour or until the tofu turkey is golden brown. Place the tofu turkey on a serving platter, brush with the remaining tamari-oil mixture and serve hot.

By Tali

Ingredients

• ✓ miso paste
• penne pasta
• cashew
• garlic
• water

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set pasta aside.
2. 2 Combine cashews, miso paste, garlic, and hot water in a high frequency blender (such as a Vitamix®). Turn on Vitamix® and quickly increase speed to 10. Blend until mixture is fully blended, 6 to 8 minutes. The mixture should steam when you remove the lid. Pour sauce over pasta and serve - sauce will thicken up as it cools.

By thedailygourmet

Ingredients

• ✓ miso paste
• dashi stock
• shiitake mushroom
• soy sauce
• soft tofu
• green onion

Instructions

1. 1 Bring dashi stock to a boil in a medium saucepan; reduce heat to simmer, add mushrooms, and cook for 3 minutes.
2. 2 Mix miso paste and soy sauce together in a small bowl; stir into stock along with tofu. Simmer for 5 minutes.
3. 3 Serve topped with green onion.

By JOSIE

Ingredients

• ✓ miso paste
• green bean
• peanut butter
• brown sugar
• soy sauce
• peanut

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the green beans and cook uncovered until tender, about 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the green beans are cold, drain well and cut into 2-inch pieces.
2. 2 While the green beans are cooking, stir together the peanut butter, sugar, soy sauce, peanuts, and miso paste in a mixing bowl. Once the green beans have been cut, stir into the peanut sauce and serve.

By ---

Ingredients

• ✓ miso paste
• rice vinegar
• maple syrup
• hot chili sauce
• vegetable oil
• salmon fillet

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush an oven-safe skillet with vegetable oil.
2. 2 Whisk miso paste, rice wine vinegar, maple syrup, and hot chili sauce together in a bowl.
3. 3 Arrange salmon fillets, skin-sides down, in the prepared skillet. Place skillet over medium heat; cook until skin starts to sizzle, 2 to 3 minutes. Remove skillet from heat.
4. 4 Brush salmon fillets with miso glaze. Place skillet in the preheated broiler; cook until salmon is just cooked through and top is browned, about 8 minutes.
5. 5 Remove fillets from skillet, separating flesh from skins; leave skins in the pan.

By John Mitzewich

Ingredients

• ✓ miso paste
• sesame oil
• soy sauce
• maple syrup
• liquid smoke
• paprika
• black pepper
• rice paper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Whisk sesame oil, soy sauce, maple syrup, miso, liquid smoke, paprika, and black pepper together in a shallow bowl.
3. 3 Stack 2 pieces of rice paper and soak them in a bowl of cold water until slightly soft and pliable, about 30 seconds. Cut the hydrated rice paper into strips using a pizza cutter. Dip each strip in the soy mixture and place on a sheet of parchment paper. Carefully lay the parchment paper directly on the oven rack.
4. 4 Bake in the preheated oven until strips are dry, 6 to 8 minutes.

By MyNutriCounter

Ingredients

• ✓ miso paste
• soy sauce
• lemon juice
• rice wine vinegar
• garlic
• ginger
• red chile paste
• honey
• sesame oil
• olive oil

Instructions

1. 1 Place soy sauce, miso paste, lemon juice, rice wine vinegar, garlic, ginger, and red chile paste in a food processor or blender; begin processing on low speed. Keeping the processor running, slowly stream honey into the food processor until smooth. Slowly stream sesame oil into mixture until evenly combined. Slowly stream olive oil into the food processor until dressing is smooth.

By gibsey23

Ingredients

• ✓ miso paste
• rice vinegar
• honey
• ginger root
• sesame oil
• lime juice
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk miso paste into rice vinegar in a bowl until smooth.
3. 3 Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the miso-vinegar mixture until well combined.

By eayers

Ingredients

• ✓ miso paste
• whole wheat bread
• wasabi paste
• mayonnaise
• ham
• lettuce
• cheddar cheese

Instructions

1. 1 Spread the miso paste and wasabi paste onto one side of one slice of bread. Spread the mayonnaise onto the other slice. Layer the ham, lettuce and cheese over the mayonnaise, and top with the other slice of bread, with the miso facing the inside.

By MISOHAM

Ingredients

• ✓ miso paste
• butter
• portobello mushroom
• shimeji mushroom
• shallot
• oyster sauce
• milk
• all-purpose flour
• water

Instructions

1. 1 Melt butter in saute pan over medium heat. Add some portobello and shimeji mushrooms, leaving space in between; you will need to work in batches. Cook mushrooms until browned, 5 to 10 minutes per batch.
2. 2 Return all mushrooms to the pan and add shallots; saute for 1 minute. Add miso paste, oyster sauce, and a little bit of milk, stirring to incorporate. Add remaining milk.
3. 3 Mix flour and 1/4 cup water in a saucepan over medium heat. Stir to create a smooth slurry. Slowly add remaining water, whisking to ensure there are no lumps.
4. 4 Carefully transfer the mushroom mixture to the flour-water mixture. Stir to combine. Serve immediately.

By thedailygourmet

Ingredients

• ✓ miso paste
• cashew
• spaghetti
• black pepper
• nutritional yeast
• olive oil

Instructions

1. 1 Soak cashews in boiling water. Set aside for at least 10 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
3. 3 Meanwhile, drain the cashews and blend until creamy. Add nutritional yeast, miso, and 1/4 teaspoon coarse ground black pepper to the cashew cream. Add a bit of pasta water to thin it out as needed.
4. 4 Drain the spaghetti, reserving 1 cup of pasta water. Mix the spaghetti and sauce together, adding reserved pasta water if needed. The consistency should be thick enough that it will stick to the pasta. Plate and top each serving with olive oil and remaining black pepper. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ miso paste
• vegetable broth
• shiitake mushroom
• soy sauce
• firm tofu
• green onion

Instructions

1. 1 Heat vegetable broth to a boil in a saucepan. Add mushrooms; reduce heat to low, and simmer 4 minutes.
2. 2 Whisk miso paste and soy sauce together in a small bowl; stir into broth along with tofu and continue cooking 1 minute more. Divide soup among bowls; top with green onions to serve.

By Claudia

Ingredients

• ✓ miso paste
• king salmon
• black pepper
• brown sugar
• ginger
• gluten-free soy sauce

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a pie pan with aluminum foil. Place salmon in the prepared pie pan; season with pepper.
2. 2 Mix brown sugar, miso, and ginger together in a bowl. Slowly pour in enough soy sauce to reach the consistency of a glaze. Cover salmon with a thick layer of the glaze.
3. 3 Bake in the center of the preheated oven for 10 minutes. Remove salmon and set the oven rack about 6 inches from the heat source. Preheat the broiler.
4. 4 Broil salmon, checking regularly, until fish flakes easily with a fork and glaze is bubbly and golden, 2 to 3 minutes.

By Dads That Cook

Ingredients

• ✓ miso paste
• olive oil
• onion
• brown lentil
• tomato
• barbecue sauce
• ketchup
• shiitake mushroom
• allspice
• garlic

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add onion; cook and stir until soft and browned, about 10 minutes. Add lentils, tomatoes, barbeque sauce, ketchup, miso paste, shiitake mushrooms, allspice, and garlic; cook and stir until flavors combine and mixture thickens, 20 to 25 minutes.

By Timothy O'Hara

Ingredients

• ✓ miso paste
• sake
• mirin
• soy sauce
• brown sugar
• salmon fillet
• basil

Instructions

1. 1 Whisk together the sake, miso paste, mirin, soy sauce, and brown sugar in a baking dish. Add the salmon, and allow to rest for 5 minutes before flipping the fillets over in the marinade to coat. Cover and refrigerate for 2 hours.
2. 2 Bring salmon to room temperature, about 15 minutes, then remove salmon from the marinade, and shake off excess. Discard the remaining marinade.
3. 3 Heat a large skillet over medium-high heat. Arrange salmon in the skillet, and cook until the fish flakes easily with a fork, about 4 minutes on each side. Transfer the fish to a plate and garnish with basil.

By WhatsCookingwithKids

Ingredients

• ✓ miso paste
• mirin
• soy sauce
• brown sugar
• lime
• salmon
• oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk mirin, miso, soy sauce, brown sugar, and lime juice together in a bowl or high-rimmed tray. Immerse salmon fillets in the marinade. Marinate for 15 minutes.
3. 3 Heat a well oiled grill pan over medium heat. Add the salmon fillets, reserving marinade in the bowl. Cook, flipping as needed, until grill marks form, 2 to 3 minutes per side. Remove from heat.
4. 4 Place salmon fillets onto a baking sheet and spoon reserved marinade over each fillet.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, about 6 minutes.

By Ethan Block

Ingredients

• ✓ miso paste
• green bean
• soy sauce
• red pepper flakes
• garlic
• ginger root
• sesame seed

Instructions

1. 1 Place the green beans into a steamer insert and set in a pot over one inch of water. Bring to a boil, cover and steam for 5 minutes. Remove from the heat and transfer beans to a serving bowl.
2. 2 Meanwhile, in a small bowl, stir together the soy sauce, miso paste, red pepper flakes, garlic and ginger. Pour over the green beans and toss to coat. Sprinkle sesame seeds on top.

By calsmom

Ingredients

• ✓ miso paste
• sake
• soy sauce
• sugar
• oil
• sea scallop
• water
• butter

Instructions

1. 1 Combine miso paste, sake, soy sauce, and sugar in a small bowl.
2. 2 Heat oil in a skillet over medium heat. Add scallops; cook 3 to 4 minutes. Flip scallops; cook until no longer translucent and cooked through, about 1 minute more.
3. 3 Reduce heat to low; let the skillet cool down for 1 minute. Add miso sauce; cook about 3 minutes, thinning with water if necessary. Add butter; stir until melted.

By Taro Saeki

Ingredients

• ✓ miso paste
• sake
• mirin
• brown sugar
• soy sauce
• sea bass fillet
• green onion

Instructions

1. 1 Whisk together sake, mirin, miso paste, brown sugar, and soy sauce in a bowl.
2. 2 Place sea bass fillets in a large resealable plastic bag; pour marinade over fillets. Chill in the refrigerator for 3 to 6 hours.
3. 3 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Prop the oven door to remain slightly ajar.
4. 4 Arrange fillets on a baking sheet; discard marinade.
5. 5 Broil sea bass in the preheated oven until fish flakes easily with a fork, 7 to 9 minutes.
6. 6 Sprinkle with chopped green onions to serve.

By Swest

Ingredients

• ✓ miso paste
• soy sauce
• rice vinegar
• garlic
• sesame oil
• tahini
• molasses
• apricot jam
• brown sugar
• five-spice powder
• red pepper flakes

Instructions

1. 1 Place soy sauce, rice vinegar, garlic, sesame oil, tahini, molasses, apricot jam, brown sugar, miso, five-spice powder, and red pepper flakes in a jar with a tight-fitting lid. Seal jar and shake vigorously to combine.

By lysis

Ingredients

• ✓ miso paste
• udon noodle
• butter
• sesame oil
• honey
• garlic
• tofu
• water
• spinach
• green onion
• soy sauce
• sriracha sauce
• sesame seed

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
2. 2 Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
3. 3 Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
4. 4 Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.

By bolshevik

Ingredients

• ✓ miso paste
• sesame seed
• mirin
• soy sauce
• ginger
• honey
• oil
• salmon fillet

Instructions

1. 1 Toast sesame seeds in a small saucepan over medium heat, stirring occasionally, about 2 minutes. Watch them closely and remove from heat once sesame seeds are a golden brown. Set aside.
2. 2 Combine miso paste, mirin, soy sauce, ginger, and honey in a small bowl. Mix well. Stir in toasted sesame seeds.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with foil and lightly grease with oil.
4. 4 Coat salmon well in the miso sauce and place skin-side up on the baking pan.
5. 5 Broil in the preheated oven, watching closely, until fish flakes easily with a fork, 10 to 15 minutes.

By A Day In the Kitchen