Using ingredient miso
Macaroni And No
- 3 tamari
- 1 butternut squash unpeeled
- 1/4 miso (white)
- 200 gr elbow macaroni made w
- 70 gr nutritional yeast flakes
- 60 ml water
- 55 gr herbed bread crumbs
- 30 gr tahini (raw)
- 1 gr black pepper (freshly ground)
Meatless Bulgur
- 18 corn husks
- 8 tomatoes
- 2 arrowroot powder
- 1 recipe basic masa dough
- 650 ml boiling water
- 130 gr bulgur wheat
- 30 gr onion
- 30 gr miso
Miso Potato Salad
- 1 1/2 miso (red)
- 1 sweet miso (white)
- 290 gr baby potatoes
- 60 ml water
- 30 ml water
- 14 gr sake
- 5 gr ginger (minced)
- 2 ml honey
Miso Sauce For Pasta
- 8 scallions
- 2 garlic (cloves)
- 1/4 miso (yellow)
- 240 ml vegetable stock
- 30 ml safflower oil
- 7 gr parsley (chopped fresh)
Miso Soup With Shrimp
- 16742005692 1/4 issue of the springfield union-news
- 10 shrimp (cooked)
- 3 dashi stock
- 2 kamaboko cakes
- 2 scallions (chopped)
- 2 fermented soybean paste
- 1 1/2 miso (light)
- 1 made from seaweed (dried)
- 1/2 bean curd (fresh)
- 2 gr sugar
Mushroom& Barley Miso Soup
- 1 onion
- 1 pot barley
- 1 miso
- 1 garlic clove
- 700 ml water
- 120 gr mushrooms
- 45 ml vegetable oil
- 3 gr salt
- 2 gr thyme
- some parsley
Orange-miso Butternut Squash
- 1 1/2 miso
- 450 gr butter nut squash
- 160 ml orange juice
- 130 gr carrots
- 120 gr onions
Pasta With Cherry Tomato Sauce
- 2 miso
- 1 water for boiling
- 230 gr cherry tomatoes (halved)
- 200 gr vegetable spiral pasta
- 150 gr thinly onions (sliced)
- 45 ml balsamic vinegar
- 34 gr tomato paste
- 16 gr cornstarch
- 14 gr parsley (chopped fresh)
- 10 ml balsamic vinegar
Spicy Eggplant
- 1 1/2 bulgur
- 1 eggplant
- 1 garlic clove
- 1/4 miso
- 700 ml boiling water
- 120 gr pressed tofu
- 45 ml water
- 30 ml safflower oil
- 16 ml honey
- 10 ml sesame oil
Stir-fry Prawns In Black Bean Sauce
- 1 cilantro for (chopped garnish)
- 1 prawns
- 1 miso (light)
- 200 gr snow peas ends (whole)
- 140 gr bok choy (chopped)
- 120 gr onion (sliced)
- 110 gr defatted chicken
- 65 gr chinese cabbage (chopped)
- 65 gr bell pepper (red julienned)
- 34 gr fermented black beans well (rinsed)
Tofu "turkey" With Stuffing
- 4 stalks
- 4 garlic (cloves)
- 2 miso
- 1 onion
- 475 gr tofu for the drumsticks
- 400 gr pepperidge farm herb
- 120 ml sesame oil (toasted)
- 85 gr mushrooms
- 80 ml soy sauce
- 60 ml soy sauce
Vegan Pasta Al Pesto
- 3 garlic (cloves)
- 1 miso (light)
- 36 gr pine nuts
- 16 gr spinach leaves (minced)
- 16 ml olive oil
- 14 gr parsley (minced fresh)
- 2 gr basil (dried)
Vegetable Miso Soup
- 6 miso (white)
- 1 garlic clove
- 1 dulse
- 1,400 ml water
- 280 gr peas (fresh)
- 10 ml squeeze lemon juice (freshly)
- 1 ml sesame oil (hot)
- 3 slices green onions
- 1 slice jalapeno pepper
Vegetable Saute With Miso Sauce Over Linguine
- 8 scallions
- 2 garlic (cloves)
- 1 linguine (cooked)
- 1/4 miso
- 240 ml vegetable stock
- 120 gr eggplant
- 65 gr pepper (yellow)
- 65 gr zucchini
- 30 ml safflower oil
- 22 gr shittake mushrooms (sliced)
Carrot Pate
- 2 miso (white)
- 1 garlic clove
- 1 arrowroot
- 260 gr carrots
- 120 ml water
- 30 gr onion
- 30 gr tahini
- 30 ml olive oil
- 16 ml water
- 1 gr sea salt
Cold & Spicy Noodles
- 2 miso
- 2 green onions
- 1/2 bell pepper (red)
- 230 gr udon (cooked)
- 45 ml orange juice
- 45 gr cilantro (finely chopped)
- 30 gr tahini
- 5 ml dark sesame oil
- 1 gr pepper flakes (red)
Fresh Spinach Lasagna
- 2 miso
- 200 gr italian lasagna pasta
- 170 gr mushrooms
- 75 ml olive oil
- 60 gr green onions
- 3 gr parsley
- 1 gr salt
- 1 gr black pepper
- 1 gr nutmeg
- 3 packages silken firm mori-nu tofu
Lemon Cream Dressing
- 2 miso (white)
- 1 lemon
- 1 garlic clove
- 240 gr firm
- 120 gr tahini
- 120 ml water
- 80 ml honey
- 60 ml cider vinegar
- 30 gr brown rice syrup