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Miso Recipes and Dinner Ideas
Intensify your dishes with the umami complexity of miso, enhancing soups, glazes, marinades, or even desserts with its fermented richness.
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Easy Miso Recipes for Umami Flavors
Miso is a traditional Japanese-style condiment throughout Asian cuisines. This fermented soybean paste is celebrated for bringing the fifth taste, umami, into dishes. Whether it’s added to a nourishing bowl of ramen noodles or as a glaze for tofu, it’s an easy way to spice up your weeknight dinners. HelloFresh brings you a variety of mouthwatering dishes that feature this wonderful ingredient. From our Honey Miso Broccoli Donburi with Sweet Potato, Fried Eggs, Scallion Rice & Sriracha Mayo to our Honey Miso Sweet Potato ’Shroom Jumble over Lime Rice with Zucchini & Creamy Sriracha Sauce, we’re happy to help you explore the unique umami flavors of miso.
HelloFresh Miso Tip
Each type of miso offers distinct flavors. White miso (shiro) is mild and sweet, red miso is rich and salty, and yellow miso (shinshu) is sweet and salty.
Frequently Asked Questions: Miso
What can I do with miso paste?
Miso paste is versatile and can season soups, marinades, sauces, salad dressings, and dips. From a simple white miso soup recipe, a miso dressing, a miso caramel for your desserts, to a miso butter to give more flavor to some veggies, the possibilities are endless.
Is miso good for you?
Miso is packed with essential nutrients like vitamins B, E, K, and folic acid. It’s also a great source of protein and fiber while being fairly low in carbohydrates. Since it’s fermented, it also contains probiotics that are good for your gut health.
Does miso paste go bad?
Since miso paste is fermented, it can last more than a year when stored properly in the refrigerator. However, it's best to check for changes in color, smell, or taste before you eat it.
What flavors pair well with miso?
Miso complements sweet, sour, and spicy flavors, making it a perfect addition to dishes with honey, citrus, chili, and ginger. It's also great with earthy flavors like mushrooms, root vegetables, and grains.
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