Type what you have

Ingredients

• ✓ yellow miso paste
• rice wine
• honey
• salmon fillet

Instructions

1. 1 Pour rice wine and miso into a container and mix together, but don't overmix. Add honey and mix until mostly smooth with a few lumps remaining. Place salmon in the container, cover, and let sit in the refrigerator for 2 hours. Flip and let sit for 2 more hours.
2. 2 Preheat the oven to 255 degrees F (124 degrees C).
3. 3 Remove salmon from the marinade and shake off excess. Discard the remaining marinade. Place fish on a heavy duty piece of aluminum foil.
4. 4 Bake in the preheated oven until fish flakes easily with a fork and is a little charred at the edges, 15 to 20 minutes.

By NormalPerson

Ingredients

• ✓ yellow miso paste
• rice vinegar
• brown sugar
• soy sauce
• barramundi fillet
• vegetable oil

Instructions

1. 1 Whisk miso paste, rice wine vinegar, brown sugar, and soy sauce together in a bowl until smooth.
2. 2 Place barramundi fillets, rounded-sides up, on a plate; spread 1/2 miso glaze on rounded sides.
3. 3 Heat oil over high heat in a nonstick skillet; add fillets, glazed-sides down, and spread remaining 1/2 glaze over flat sides fillets. Cook until slightly white around edges, 1 to 2 minutes. Flip fillets; cook until flaky and white, 1 to 2 minutes more.

By John Mitzewich

Ingredients

• ✓ yellow miso paste
• red wine vinegar
• garlic
• brown sugar
• cayenne pepper
• skirt steak
• black pepper

Instructions

1. 1 Combine vinegar, miso paste, garlic, brown sugar, and cayenne pepper in a small bowl until smooth. Generously spread miso mixture on both sides of steak pieces; season with black pepper. Rest at room temperature for about 30 minutes.
2. 2 Prepare a charcoal grill for medium-high heat and lightly oil the grate.
3. 3 Place steak pieces on the preheated grill at a 45-degree angle; grill, without moving, 2 minutes. Turn steak pieces 90 degrees to create cross-hatch grill marks; cook 2 minutes more. Flip steak pieces; repeat placement and grilling until medium-rare to medium on the inside, and shiny on the outside, about 4 minutes more. An instant-read thermometer inserted into centers should read 135 degrees F (57 degrees C). Rest before slicing, 5 minutes.

By John Mitzewich

Ingredients

• ✓ yellow miso paste
• lemon juice
• black pepper
• mayonnaise
• dijon mustard
• cayenne pepper
• salmon fillet
• sea salt

Instructions

1. 1 Whisk together lemon juice and black pepper in small bowl. Add mayonnaise, miso paste, Dijon mustard, and cayenne pepper to lemon-pepper mixture; whisk together.
2. 2 Spread the lemon-pepper mixture over salmon fillets. Reserve about a tablespoon for later use.
3. 3 Cover salmon with plastic wrap and refrigerate for 30 minutes.
4. 4 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or silicone baking mat.
5. 5 Place fillets on the prepared baking sheet. Spread remaining lemon-pepper mixture on fillets without letting it pool around base. Sprinkle with a pinch more black pepper and a generous amount of sea salt.
6. 6 Bake in the preheated oven until the fish flakes easily with a fork, 10 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ yellow miso paste
• shiitake mushroom
• olive oil
• salt
• green bean
• vegetable broth
• soy sauce
• sesame oil
• rice vinegar
• thai chile
• water
• rice noodle
• egg
• green onion
• aluminum foil
• parchment paper

Instructions

1. 1 Preheat oven to 400 degrees F and line a baking sheet with Reynolds® Parchment Paper. Place mushrooms on baking sheet and drizzle with half the olive oil and half the salt. Set aside momentarily.
2. 2 Center green beans on a sheet of Reynolds Wrap® Aluminum Foil and drizzle with remaining olive oil and salt. Fold over edges of foil to create a packet. Ensure it is tightly sealed.
3. 3 Place the mushrooms and the foil pack of green beans in the oven and roast for 10 minutes, stirring the mushrooms halfway through.
4. 4 Heat vegetable broth to a low simmer in a medium pot. Pour in the soy sauce, sesame oil, and rice vinegar. Add the whole Thai chili to simmering broth (this will be removed later).
5. 5 Whisk the miso paste with hot water in small bowl until smooth then add to the broth. Continue to simmer for an additional 10 minutes.
6. 6 Cook noodles according to package directions while the broth is simmering. When the noodles are done, evenly divide them into two serving bowls.
7. 7 Bring a small pot of water to a boil and carefully drop in the egg to cook for 6 minutes. Remove from water and peel.
8. 8 Divide the mushrooms and green beans between the two bowls and then pour the broth evenly between the bowls.
9. 9 Slice the egg in half and place 1 half in each bowl. Garnish with sliced green onion.

By Reynolds KitchensR

Ingredients

• ✓ yellow miso paste
• cod
• sugar
• water
• mirin
• sake
• olive oil
• asparagus
• shiitake mushroom
• kosher salt
• black pepper
• aluminum foil

Instructions

1. 1 Cut the cod into 4 equal pieces, rinse and pat dry.
2. 2 In a small saucepan, combine the water and sugar and bring to a boil. Stir in the miso and mirin or sake. Place the pan back over medium-high heat and stir until the sugar has dissolved. Remove from the heat and cool.
3. 3 Place the cod in a ceramic dish and coat with the miso glaze. Marinate the fish overnight or for at least four hours.
4. 4 Preheat the oven to 450 degrees F. Line a sheet pan with Reynolds Wrap® Aluminum Foil. Wipe off the excess marinade from the fish (but do not rinse with water) and place skin-side down on the foil-lined pan.
5. 5 Drizzle the asparagus spears and sliced mushrooms with olive oil and season with kosher salt and black pepper. Toss to coat. Scatter the vegetables around the fish fillets.
6. 6 Broil the fish and vegetables for 10 to 15 minutes depending on the thickness of the cod, or until the fish has cooked through but is still flaky and the vegetables are fork tender.

By Reynolds KitchensR

Ingredients

• ✓ yellow miso paste
• parsley
• russet potato
• celery
• carrot
• cayenne pepper
• thyme
• rosemary
• black pepper
• garlic powder
• worcestershire sauce
• bay leaf
• beef base
• water
• all-purpose flour
• tomato paste
• yellow onion
• kosher salt
• brown mushroom
• butter
• vegetable oil

Instructions

1. 1 Combine butter and vegetable oil in a pot over medium-high heat and allow butter to melt. Toss in mushrooms and season salt. Cook, stirring occasionally until mushrooms are nicely browned, 5 to 6 minutes.
2. 2 Add onions and lower heat to medium. Cook, stirring, until onions have softened and are translucent and the bottom of the pot has turned brown, about 5 minutes. The browned bits on the bottom of the pot will add flavor and color. Add tomato paste and flour to thicken the stew. Cook and stir for 2 to 3 minutes.
3. 3 Pour in water, increase temperature to high, and bring to a simmer. While you're waiting for stew to come to a simmer, mix in miso paste, beef paste, bay leaf, Worcestershire sauce, garlic powder, black pepper, thyme, rosemary, and cayenne; stir to combine.
4. 4 Once stew is bubbling, add carrots, and celery and reduce heat to medium-low to keep stew at a steady simmer, stirring occasionally, about 30 minutes. Taste and season with salt if necessary. Add potatoes and simmer until potatoes are very tender and creamy inside and stew has reduced and thickened, about 30 more minutes. Potatoes can be stirred in and broken up a bit to make the stew thicker.
5. 5 Turn off the heat and stir in freshly chopped Italian parsley if desired.

By John Mitzewich