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Easy Mushroom-Miso Pasta
Dinner

Easy Mushroom-Miso Pasta

5.0

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 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.
  2. 2 Meanwhile, melt butter in a large skillet over medium heat. Add mushrooms but do not crowd the skillet. Brown mushrooms in butter, about 7 minutes. Add miso paste.
  3. 3 Carefully ladle out 1/2 cup pasta water from the boiling pot. Pour 1/4 cup pasta water to the pan with the mushrooms, stirring until incorporated. Add Parmesan cheese and whisk until cheese has melted. Add remaining 1/4 cup pasta water.
  4. 4 Drain cooked pasta and add to the skillet. Toss to combine and serve immediately.

By thedailygourmet

Air Fryer Maple-Miso Salmon
Dinner

Air Fryer Maple-Miso Salmon

3.0

Prep
5 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat an air fryer to 390 degrees F (200 degrees C) according to manufacturer's instructions.
  2. 2 Combine maple syrup, miso paste, soy sauce, bagel seasoning, and garlic powder in a shallow rimmed container. Lay salmon fillets, skin-side up, into the marinade. Marinate for a minimum of 10 minutes. Transfer marinated salmon fillets into an air fryer basket.
  3. 3 Cook salmon in the preheated air fryer for 5 minutes. Reduce air fryer temperature to 370 degrees F (187 degrees C) and air-fry until fish flakes easily with a fork, about 10 more minutes.

By thedailygourmet

Creamy Gochujang Tortellini

Creamy Gochujang Tortellini

3.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in tortellini (in batches if necessary) and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
  2. 2 Scoop tortellini into a bowl with a slotted spoon. Drain water, reserving 1 cup of pasta water.
  3. 3 Meanwhile, melt butter in the same pot over medium heat. Add minced garlic and sauté until fragrant, 30 to 45 seconds. Stir in miso, cream, and pasta water. Whisk continuously until miso dissolves. Add 1 tablespoon gochujang sauce and stir to combine.
  4. 4 Add tortellini and Parmesan cheese, stirring briskly until cheese is blended in and sauce is smooth.
  5. 5 Garnish each serving with a bit of remaining gochujang sauce

By thedailygourmet

Spicy Miso Chow Mein Noodles
Asian

Spicy Miso Chow Mein Noodles

3.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Bring a large pot of water to a boil. Add chow mein noodles and cook over medium heat according to package directions until cooked through but still firm to the bite, 4 to 5 minutes. Drain and set aside.
  2. 2 Meanwhile, melt butter in a large skillet and add minced garlic and 1 whole chili pepper. Stir until fragrant, 1 to 2 minutes. Meanwhile, finely chop remaining chili pepper with a sharp knife and add to the butter. Add miso paste and stir to break down paste. Add milk, cream, and Sriracha. Cook and stir until sauce thickens, 3 to 5 minutes. Retrieve whole chili pepper, discard.
  3. 3 Combine cooked noodles with sauce, stirring to coat. Divide amongst 6 serving dishes, and top with everything seasoning blend.

By thedailygourmet

Miso-Glazed Black Cod
Dinner American

Miso-Glazed Black Cod

4.7

Prep
10 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and lightly grease the foil with cooking spray.
  3. 3 Whisk miso, water, mirin, sake, and brown sugar together in a small skillet over medium heat until mixture simmers and thickens slightly, 1 to 3 minutes. Remove from the heat and let cool completely, 3 to 5 minutes.
  4. 4 Place cod fillets on the prepared baking sheet. Brush fillets all over with cooled miso mixture. Marinate at room temperature for 15 to 20 minutes.
  5. 5 Broil in the preheated oven for 5 minutes. Turn the baking sheet 180 degrees and continue broiling until fish flakes easily with a fork, about 5 minutes more. Remove pin bones before serving.
  6. 6 Serve with your favorite sides, enjoy!

By John Mitzewich

Vegan Cashew Ranch Dip
Dinner

Vegan Cashew Ranch Dip

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Bring a pot of water to a boil; add the cashews and boil for 20 minutes. Drain and rinse with cold water to cool them off.
  2. 2 While the cashews are boiling, add miso paste, lemon juice, vinegar, and 3 1/2 tablespoons water to a blender cup and set aside.
  3. 3 Combine mayonnaise, parsley, dill, mushroom powder, garlic powder, onion powder, and pepper in a mixing bowl with a whisk; it will be very thick. Transfer to the refrigerator until cashews are done boiling.
  4. 4 Once the cashews are boiled and rinsed, add them to the blender cup and blend until very smooth.
  5. 5 Combine the blended cashew mixture into the mayonnaise mixture and whisk to combine.

By Joshua Lawrence Austill

Green Beans with Tofu and Tahini Dressing
Dinner Japanese

Green Beans with Tofu and Tahini Dressing

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add green beans, cover, and steam until tender, 5 to 7 minutes. Drain, allow to cool slightly, and slice on the diagonal. Transfer to a bowl.
  2. 2 Mash tofu with a fork as much as possible. Mix in tahini and miso paste. Season with soy sauce, sugar, and salt. Blend with an immersion blender until it is the consistency of yogurt.
  3. 3 Pour dressing over green beans and mix to combine.

By Diana71

Quick Miso Soup
Dinner Japanese

Quick Miso Soup

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in a medium saucepan over medium-high heat. Add mushrooms, chives, and garlic slices; cook for 1 minute. Add tofu and cook for 2 minutes. Pour in beef broth and chicken broth, then stir in miso paste until dissolved.
  2. 2 Bring to a boil. Reduce heat to a simmer and cook for 10 minutes. Ladle into bowls to serve.

By shannon

Japanese Egg Yolk Sauce
Pantry Japanese

Japanese Egg Yolk Sauce

3.7

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Beat egg yolks and lemon juice in a medium bowl with a wooden spoon. Beat in vegetable oil, a few drops at a time, beating well after each addition, until the mixture begins to emulsify. When all oil has been incorporated, stir in miso, orange zest, pepper, and salt.

By SLPAULSON

Miso Oven-Baked Chicken Tenders
Dinner American

Miso Oven-Baked Chicken Tenders

Prep
5 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Combine soy sauce, miso paste, maple syrup, garlic, ginger, fish sauce, sesame oil, and cayenne pepper in a resealable plastic bag. Remove excess air and seal bag. Using your fingers on the outside of the bag, press and rub ingredients to break up the miso paste. Add chicken tenders and massage marinade ingredients into the chicken. Refrigerate for 40 to 45 minutes.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Spray a glass 8-inch square baking dish with nonstick spray and add chicken tenders.
  3. 3 Bake in the preheated oven until chicken tenders are no longer pink in the center and the juices run clear, about 25 minutes, flipping them after about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  4. 4 Sprinkle with bagel seasoning blend before serving.

By thedailygourmet

Pan-Roasted Miso-Marinated Sea Bass
Dinner Japanese

Pan-Roasted Miso-Marinated Sea Bass

3.0

Prep
20 min
Cook
15 min
Total
275 min

Instructions

  1. 1 Whisk together the sugar, corn syrup, soy sauce, sake, hoisin sauce, white miso, red miso, ginger root, garlic, shallot, and 3 tablespoons canola oil in a bowl until blended. Toss the fillets with the marinade, cover, and marinate in the refrigerator 4 to 6 hours.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Remove the fillets from the marinade, and scrape off the excess. Scrape the marinade into a small saucepan and set aside. Heat the remaining 2 tablespoons of canola oil in a large, heavy cast iron skillet over high heat. Brown the fillets in the hot oil for 1 minute on each side, then place into the oven, and bake until the fish flakes easily with a fork, about 10 minutes.
  4. 4 While the fish is in the oven, bring the remaining marinade to a simmer over medium-high heat, then reduce heat to medium-low, and simmer for 10 minutes. Serve the sea bass accompanied by the miso sauce.

By MissGleasonSanchezApostolides

Shichimi-Seared Pork Tenderloin
Dinner French

Shichimi-Seared Pork Tenderloin

4.5

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 Heat the oil in a large skillet over medium-high heat until it begins to smoke. Meanwhile, mix the white and black sesame seeds together with the togarashi powder; set aside. Season the tenderloins with salt, then press into sesame mixture until completely coated. Sear the tenderloins on all sides until golden brown, about 1 minute per side.
  3. 3 Transfer the tenderloins to a baking sheet, and bake in preheated oven until the internal temperature reaches 145 degrees F (63 degrees C), 20 to 25 minutes. When done, remove pork, and allow to rest for five minutes in a warm place.
  4. 4 While pork is roasting, prepare sauce by simmering the shallots, ginger, lime juice, and wine in a small saucepan over medium-high heat until it has reduced to about 2 tablespoons of liquid. Add the cream, and continue to simmer until it has reduced by half. Pour mixture into a blender, along with soy sauce and miso. Blend on low speed for 10 seconds until pureed, then slowly add butter, a few cubes at a time with blender running until it is incorporated. Season to taste with salt, and keep in a warm place until ready to use.
  5. 5 To serve, slice the tenderloin into medallions, and pour warm sauce overtop; serve immediately.

By Ryan Nomura

Sesame Seared Tuna and Sushi Bar Spinach Salad
Dinner Asian

Sesame Seared Tuna and Sushi Bar Spinach Salad

5.0

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
  2. 2 While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
  3. 3 Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
  4. 4 Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
  5. 5 Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
  6. 6 Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
  7. 7 Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

By John Mitzewich

Tonkatsu Shoyu Ramen (Pork Cutlet Soy Sauce Ramen)
Dinner Japanese

Tonkatsu Shoyu Ramen (Pork Cutlet Soy Sauce Ramen)

4.5

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Fill a small pot halfway with water. Bring to a boil; add egg and cook in boiling water for 15 minutes. Drain. Run cold water over egg and set aside to cool.
  2. 2 Pour sesame oil into a large skillet. Lay pork slices in oil. Cover pork with 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, 1/2 of the basil, and 1/2 of the sage. Flip and cover pork with these remaining ingredients: 1 tablespoon olive oil, 1/2 tablespoon sesame seeds, basil, and sage.
  3. 3 Cook pork, covered, over medium-low heat, until evenly browned on the bottom, about 5 minutes. Flip and continue cooking until second side is browned, about 5 minutes more. Remove from heat.
  4. 4 Bring a large pot of water to a boil. Cook ramen noodles in boiling water until tender, about 3 minutes. Drain in a colander set in the sink; rinse noodles until water runs clear. Return noodles to the pot.
  5. 5 Stir kombu, bonito stock, soy sauce, and miso paste into noodles. Cook, stirring with chopsticks, over medium heat, until miso paste is dissolved, 3 to 5 minutes. Transfer noodles to a serving bowl.
  6. 6 Peel and cut egg in half lengthwise. Place egg, pork slices, and fish paste slices over noodles. Garnish with tonkatsu sauce, ginger, green onion, and black pepper.

By bvncbvnc

Grilled Chicken Teriyaki Skewers with Miso Ranch
Dinner Japanese

Grilled Chicken Teriyaki Skewers with Miso Ranch

5.0

Prep
30 min
Cook
15 min
Total
165 min

Instructions

  1. 1 Soak bamboo skewers in water.
  2. 2 Prepare the chicken skewers: Cut chicken thighs in half lengthwise along the creases and halve the thicker portions to get 3 or 4 pieces each. Place chicken in a bowl. Pour in soy sauce, sake, mirin, brown sugar, green onions, ginger, and oil. Toss by hand until well combined and brown sugar is dissolved. Cover top in plastic wrap and marinate in the refrigerator for 2 to 6 hours.
  3. 3 Make the dressing: Combine mayonnaise, buttermilk, sour cream, and miso in a bowl. Add green onion, garlic, tarragon, dill, and chives. Season with black pepper and cayenne. Whisk dressing until thoroughly combined.
  4. 4 Thread chicken pieces onto skewers. Strain marinade into a saucepan and bring to a boil to make the glaze.
  5. 5 Preheat a grill for medium-high heat. Grill skewers, basting with some of the reserved marinade, until meat firms up and springs back to the touch, 4 to 5 minutes per side.
  6. 6 Serve skewers next to the miso ranch dressing and brush with reserved glaze.

By John Mitzewich

Karaage Chicken Sandwich
Dinner Japanese

Karaage Chicken Sandwich

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 Combine sake, mirin, ginger, garlic, soy sauce, and pepper for marinade in a glass or ceramic bowl and mix well. Add chicken and marinate in the refrigerator for at least 30 minutes.
  2. 2 While chicken marinates, combine mayonnaise, miso, ginger, garlic, soy sauce, and honey for the miso mayonnaise in a bowl.
  3. 3 Combine cabbage, carrots, cilantro, vinegar, green onions, sesame oil, sesame seeds, salt, and pepper for the slaw in another bowl.
  4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove chicken from marinade and dredge in cornstarch, knocking off any excess.
  5. 5 Fry chicken in the hot oil until no longer pink in the centers and golden brown on the outsides, 4 to 5 minutes on each side.
  6. 6 Coat toasted buns with miso mayonnaise. Add fried chicken, top with slaw, and sprinkle each with togarashi. Serve.

By Curtis Williams