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MISO MASTER® RECIPES

ORGANIC TRADITIONAL COUNTRY BARLEY MISO

Under the Weather Miso Soup

SERVES: 6 - 8

  • 2 quarts stock or filtered water
  • 1 tsp finely grated ginger
  • 2 bulbs of garlic, peeled
  • Whole grain bread, toasted
  • 1 bay leaf Minced
  • green onion for garnish
  • 5 tsp Miso Master ® Org Country Barley Miso

Bring stock or water, garlic, and bay leaf to boil. Simmer 15 minutes, or until garlic is soft. Remove bay leaf. Mix miso, garlic, ginger, and stock in blender. Reheat in pot, but do not boil. Place cubes of bread at bottom of bowl and ladle hot soup over them. Garnish with green onion.

This soup is sure to stop any cold in its tracks, even better than Grandma's chicken soup!

Green Beans in Sesame-Miso

SERVES: 3 

  • 3 cups green beans cut on the diagonal
  • 1 Tbs Emperor's Kitchen ® Mikawa Mirin
  • 3 Tbs sesame seeds
  • 1 tsp lemon juice
  • Pinch Emperor's Kitchen ® “SI” sea salt
  • 1 Tbs Sweet Cloud ® Organic Brown Rice Syrup
  • 1 Tbs Emperor's Kitchen ® Organic Toasted Sesame Oil
  • 2 Tbs Miso Master ® Org Country Barley Miso

Add green beans and salt to boiling water and cook, uncovered, until just tender. Drain and cool. Toast sesame seeds in unoiled skillet, stirring constantly over medium heat about 2 minutes (if over-cooked they become bitter.). Grind seeds in a suribachi or with a mortar and pestle, add oil and mix, then add miso. Blend in mirin, lemon juice, and sweetener. Mixture will be thick and somewhat coarse and dry. Add green beans and toss gently in dressing until evenly coated. Attractively arrange a small portion in individual serving bowls.

Savory Sandwich Spread

MAKES APPROX. 1½ CUPS spread

  • 16 oz (1 block) fresh tofu
  • 1 Tbsp Emperor's Kitchen ® Organic Umeboshi Vinegar
  • 3 Tbsp Miso Master ® Org Country Barley Miso
  • ¼ cup minced scallion
  • 3 Tbsp tahini (sesame butter)
  • ¼ cup minced parsley
  • 1 Tbsp organic olive or sesame oil
  • 2 cloves garlic, minced
  • 1½ Tbsp fresh lemon juice
  • 2 Tbsp nutritional yeast (optional)
  • ¼-½ tsp mustard (optional)

 Boil tofu in water to cover for 1 minute, turn off, cover, and leave for a few minutes. Remove tofu and place in cold water until cool. Wrap tofu in cheesecloth or muslin and gently squeeze out excess water. Mash all ingredients in bowl or blend in blender. Serve on bread with lettuce or sprouts, or spread on crackers. Refrigerated in a covered container, this nutritious, protein-rich spread will keep for 2-3 days.

ORGANIC MELLOW BARLEY MISO

Cream of Mushroom-Miso Soup

YIELD: 6 -1 CUP SERVINGS

  • 4 Tbsp. Butter
  • 2 Cups Milk
  • ½ Cup Extra Virgin Olive Oil
  • 1 Cup Half and Half
  • 1 Cup Onion, Chopped
  • 6 Tbsp Miso Master ® Mellow Barley Miso
  • 1 Tbsp. Garlic, Minced
  • ¼ Cup Water
  • 3 Cups Mushrooms, Sliced
  • ¼ Cup Sherry
  • 6 Tbsp. Flour
  • 1 Tbsp. Soy Sauce
  • 2 Cups Water
  • ¼ Tsp. Black Pepper

 Sauté onions and garlic in butter and olive oil until tender. Add mushrooms and cook until tender. Add flour stir and cook 5 minutes. Add the 2 cups of water, milk, and half and half and heat thoroughly. Mix miso with 1/4 cup of water and add to soup. Add remaining ingredients and serve.  

Miso Honey Mustard

YIELD: 3 CUPS

  • 1½ Cups Prepared Mustard
  • 4 Tbsp. Honey
  • 1 Cup Miso Master Mellow Barley Miso
  • 4 Tbsp. Mustard Powder

Combine all ingredients in a food processor and blend well. Serve as a condiment with sandwiches or pasta.  

Green Beans Almondine

YIELD: 6 1-CUP SERVINGS

  • ½ Cup Almonds, Sliced
  • ½ Cup Water
  • 1 Tbsp. Vegetable Oil
  • ¼ Cup Miso Master® Organic Mellow Barley Miso
  • 6 Cups Fresh Green Beans, French Cut
  • 1/8 Tsp. Salt
  • ¼ Cup Sherry

In a large skillet, sauté almonds in vegetable oil until lightly brown. Add green beans and salt and cook another 2 minutes. Add water, cover and steam until beans are just tender. In a separate bowl mix miso and sherry, add to beans toss and cook 1 minute more and serve.

Basic Miso Salad Dressing

YIELD: 2 CUPS

  • ½ Cup Miso Master® Mellow Barley Miso
  • 1 Tbsp. Soy Sauce
  • ½ Cup Water
  • 1 Tsp. Garlic, Minced
  • ¼ Cup Apple Cider Vinegar
  • ½ Cup Extra Virgin Olive Oil
  • 2 Tbsp. Sugar

In a food processor add the first 6 ingredients and blend. With food processor running, slowly drizzle the olive oil until well blended.

 

ORGANIC SWEET BARLEY MISO

Daikon with Miso Tahini Mustard

Serves 2-3
Ingredients:
  • ½ cup tahini 
  • 2 Tbsp prepared mustard
  • Dash of cayenne (optional)
  • 2 Tbsp filtered water
  • 8 inch piece of daikon radish Approximately 2 inch diameter, sliced into ¼ inch rounds
  • ¼ cup Miso Master® Org Sweet Barley, Sweet White, or Chickpea Miso
  • 1 Tbsp wasabi (optional)
Blanch daikon in boiling water for 1 minute or leave raw for sharper flavor. Combine remaining ingredients to form paste and spread on daikon. Place under broiler for 2 to 3 minutes, or until tops are golden brown.

Asian Flavors Tofu Salad

Serves 2-4
Ingredients:
  • 1 block firm tofu
  • 1 stalk celery, diced small
  • 1-2 Tbsp Emperor’s Kitchen® Sushi Ginger & its juice
  • 1 tsp Emperor’s Kitchen® Org Sesame Oil
  • 3 Tbsp Miso Master® Org Sweet Barley, Toasted Sweet White, or Chickpea Miso
  • 2 tsp tahini
  • 2 scallions, thinly sliced
  • 1 cup chopped sprouts (preferably daikon)
Weigh down tofu with plate for 30 minutes to release excess moisture. Blot with towels. Combine miso with pickled ginger, chopped fine, a teaspoon of ginger juice, tahini, and toasted sesame oil. Crumble tofu with hands into large bowl. Add miso mixture and combine thoroughly. Stir in celery, scallions, and sprouts. Spread on toasted whole grain bread or stuff into tortilla with lettuce and carrots.

ORGANIC TRADITIONAL RED (RICE) MISO

Quick Miso Soup

SERVES 4-5

  • 4 cups vegetable stock
  • 2cups watercress
  • 1/3 lb fresh tofu, cut into half-inch cubes
  • 3 level Tbsp MisoMaster® Organic Red Miso
Bring vegetable stock to a simmer. Add tofu and watercress, and simmer for about 1 minute. Remove from heat. Dissolve miso in some of the stock and add to the soup. Garnish with minced scallion and serve.

Miso Minestrone

YIELD: 6 1-CUP SERVINGS

  • 3 Cups Water
  • ¼ Tsp. Fennel Seed, Ground
  • 2 Cups Crushed Tomatoes
  • ¼ Tsp. Black Pepper
  • ¾ Cup Celery, Chopped
  • ¼ Tsp Thyme
  • 1 Cup Onions, Chopped
  • 1½ Cups Wagon Wheel Pasta
  • ¾ Cup Carrots, Chopped
  • ¼ Cup Miso Master Red Miso
  • ¾ Cup Zucchini, Sliced
  • 1½ Tbsp. Sugar
  • 1½ Tbsp. Fresh Basil, Chopped Fine
  • 2 Tbsp. Sherry
  • 1 Bay Leaf
  • 3 Tbsp. Soy Sauce

In a large soup pot, combine water, tomatoes, vegetables, herbs, and spices. Heat to a boil and simmer 30 minutes. Add pasta and cook until pasta is done. Remove from heat. Mix miso, sugar, sherry and soy sauce in a separate bowl. Add to soup, stir and serve.

Aduki Bean and Winter Squash Stew

SERVES: 6 - 8

  • 1½ cups Emperor's Kitchen ® Hokkaido Aduki Beans
  • 2 tsp Miso Master ® Org Country Barley, Red, or Brown Rice Miso
  • One 4” piece Emerald Cove ® Kombu
  • 1 tsp Emperor's Kitchen ® Organic Toasted Sesame Oil
  • 6 cups filtered water
  • 3 cups winter squash, cubed
  • 1” piece of fresh ginger

Soak beans overnight. Discard soaking water and bring beans to boil with 6 cups filtered water and kombu. Lower heat and pressure cook for 20 minutes or 60 minutes stovetop. When beans are almost tender, add winter squash and simmer for 20 minutes or until squash is tender. Using some of the bean liquid, dilute the miso. Add the sesame oil and ginger juice (peel and grate the ginger, then using hands, squeeze out the juice). Add this to the pot and heat for 5 minutes, stirring occasionally.

ORGANIC TRADITIONAL BROWN RICE MISO

Miso Master ® Chili

SERVES: 4 - 6

  • 2 Tbsp organic olive oil
  • 14 oz can stewed tomatoes
  • 1 onion, chopped
  • ½ Tbsp dried oregano
  • 1 red or green pepper, seeded and chopped
  • 1 Tbsp chili powder
  • ½ tsp ground black pepper
  • 2 cloves garlic, minced
  • 2 Tbsp Miso Master ® Org Country Brown Rice Miso
  • 28 oz can crushed tomatoes
  • 1½ cups red kidney beans
  • ½ cup filtered water
  • 1 cup cooked brown rice
  • Chopped fresh cilantro for garnish

In a large saucepan, heat oil over medium heat. Add onion, pepper, and garlic, cooking until softened. Add tomatoes, beans, grains, and dried seasonings. Simmer 25-30 minutes, stirring occasionally. Dilute miso in ½ cup water and add to saucepan. Remove from heat and garnish in individual bowls with cilantro.

Mashed Potatoes With Miso Gravy

SERVES: 4

  • 3 medium boiling potatoes
  • 2 tsp Miso Master ® Organic Country Brown Rice Miso
  • ¾ cup filtered water
  • ½ cup milk or soymilk
  • 1 tsp olive oil
  • Emperor's Kitchen ® “SI” sea salt and black pepper, to taste
  • 1 onion, minced
  • 1 cloves garlic, minced
  • 1 Tbsp Emperor's Kitchen ® Organic Kuzu

Boil potatoes in salted water until tender, then drain. Put through rice mill or mash with fork. Add milk and salt and pepper. Dissolve kuzu in water until well dissolved, stir in miso and set aside. Heat oil in skillet and saute onions until lightly browned. Add garlic and saute 30 or more seconds. On medium heat, add the kuzu-miso mix and stir until thickened. Pour over mashed potatoes and serve immediately.

Miso-Tahini Spread/Sauce

MAKES APPROX. ¾-½ CUPS sauce

  • 1 Tbsp Miso Master ® Organic Country Barley or Red Miso
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp minced scallion (optional)
  • 4 Tbsp tahini (sesame butter)
  • 4 Tbsp water for salad dressing

To prepare this quick, versatile sauce, soften miso in water and mix until smooth. Add tahini and lemon juice, again mixing until smooth. Add scallion and serve. Use on grains, vegetables, or on broiled tofu. Add a little more water and you have a delicious salad dressing.

ORGANIC MELLOW WHITE MISO

Hearty Yeast Gravy

MAKES APPROX. 2 CUPS GRAVY

  • 1½ Tbsp olive oil
  • 3-4 Tbsp Miso Master® Organic Mellow White Miso
  • 1 onion, diced
  • 1-2 cloves garlic, minced
  • ¼ tsp dried basil
  • 3 Tbsp whole wheat flour
  • Several sprigs fresh parsley, chopped
  • 3 Tbsp nutritional yeast
  • 1¾ cups water

Heat oil and sauté onion and garlic for 3-5 minutes on medium heat. Lower heat and add flour and yeast. Stir constantly 1-2 minutes, then slowly add 1½ cups water while stirring briskly to avoid lumping. Soften miso in remaining ¼ cup water and add, along with basil and parsley. Simmer, uncovered, about 15 minutes, stirring occasionally as gravy thickens. Delicious over grains, mashed potatoes, and vegetables.

Pumpkin Seed Pesto w ith Roasted Red Pepper and Kalamata Olives

MAKES APPROX. 1½ CUP
  • ½ cup pumpkin seeds
  • 2 tsp ground fennel seeds
  • 3-5 cloves garlic
  • ½ cup extra virgin olive oil
  • 1 cup tightly packed fresh basil
  • ½ cup roasted red peppers
  • 4-5 Tbsp Miso Master ® Org Mellow
    White Miso
  • ¼ cup Kalamata olives
  • Organic Planet® Organic Pasta
  • 2 tsp thyme

Lightly toast pumpkin seeds in dry pan. In a food processor, chop toasted pumpkin seeds and garlic. Add basil, miso, thyme, and fennel, and blend. Slowly add olive oil until paste consistency is formed. Then add roasted red pepper and Kalamata olives, and blend briefly. Serve with Great Eastern Sun's Organic Planet Pasta.

Miso Basting Sauce

MAKES APPROX. 1 CUP

  • ¼ cup unrefined safflower oil
  • ¼ cup Miso Master® Organic Mellow White Miso
  • ¼ cup water
  • 1½-2 Tbsp Emperor's Kitchen® Org Brown Rice Vinegar
  • 1 tsp Emperor's Kitchen® Org
    Toasted Sesame Oil
  • 1½-2 Tbsp Sweet Cloud® Org Brown Rice Malt Syrup (optional)
  • ¼ tsp dried mustard powder
  • 1 Tbsp chopped onion or scallion

Place all ingredients in a blender and blend until smooth. To use, apply to broiled fish or tofu for the last minute of cooking. This delicious sauce may also be used as a dressing for your favorite salads.

 

ORGANIC SWEET WHITE MISO 

Creamy Squash Soup with Coconut Milk

SERVES 3-4

  • 2 medium organic leeks
  • 14-ounce can of coconut milk
  • 2 tsp org canola or sesame oil
  • 1/8 to ¼ tsp black pepper, or to taste
  • 3 cups org butternut or acorn squash, peeled, seeded, and cubed
  • 1 cinnamon stick
  • 1Tbsp ginger juice
  • ¼ tsp sea salt
  • 3 Tbsp Miso Master® Org Sweet White Miso
  • 2 ½ cups water minced parsley for garnish

Cut off and discard the root and the dark green fibrous portion of the leeks. Slice the leek lengthwise, cutting only to the center, not all the way through. Wash carefully to remove any soil that may be trapped between the leaves. Cut the leeks into ¼ inch-thick slices and set aside.

Heat the oil in a 4-quart pot, add the leeks, squash and salt, and sauté over medium heat for 1 minute to coat the leeks and squash with hot oil. Add the water and coconut milk and bring it to a boil. Add the pepper and cinnamon and simmer, covered, about 15 minutes, or until the squash is soft. Remove the cinnamon stick.

Half fill a blender with some of the soup, add the ginger juice and miso, and blend well. Pour the pureed soup into a large bowl, and continue blending portions until all of it has been pureed. Return the soup to the pot, bring to a simmer, and serve garnished with parsley.

Tofu and Miso Dressing

MAKES APPROX. 2 CUPS

  • 1 cup soft tofu
  • 1 Tbsp Emperor's Kitchen® Mikawa Mirin
  • 3 Tbsp fresh lemon juice
  • 1 Tbsp Dijon mustard
  • 1 Tbsp honey
  • 1 Tbsp Miso Master ® Org Sweet White Miso
  • 1 Tbsp poppy seeds (Optional)

In a blender, combine tofu, lemon juice, mustard, Organic Miso Master Miso, mirin, and honey and puree until smooth. Add the optional poppy seeds and stir to combine.

This is a delightful dressing for mixed greens. It can be kept refrigerated for up to one week.

Mock Mincemeat Pie

YIELD: 1-9” PIE (8-10 SERVINGS)

  • 2 cups chopped mixed dried fruit
  • ½ tsp cinnamon
  • 1¼ cups orange juice
  • ¼ tsp allspice
  • 4 cups tart apples, chopped
  • ¼ tsp nutmeg
  • 1 Tbsp organic orange zest
  • ¼ cup organic apple juice
  • 1 cup chopped walnuts
  • 1 tbsp Miso Master Org Sweet White Miso
  • 1 Tbsp cornstarch
  • 1 baked 9” pie shell

In a saucepan, combine all ingredients except the apple juice and miso. Bring to a boil, reduce heat to a simmer, and cook until the apples are almost soft. Turn off the heat. Mix the apple juice and miso, and stir into the cooked apple mixture. Pour into the baked pie shell, allow to cool completely, and serve.

ORGANIC CHICKPEA MISO

Marvelous Miso Hummus

SERVES: 2 - 4

  • 1 cup chickpeas, cooked
  • 1 lemon, juiced (1½ Tbsp juice)
  • 2 cloves garlic
  • 2 Tbsp Miso Master ® Organic Chickpea Miso
  • 2 Tbsp tahini

Blend all ingredients in a food processor or blender. Serve as dip for pita bread, crackers, or veggies, or as a delicious sandwich spread with red onion, lettuce, and tomato.  

Miso Salsa

YIELD: 6 -1/2 CUP SERVINGS

  • ¾ Cup Whole Kernel Corn, Drained
  • 1 Tbsp. Lime Juice
  • ½ Cup Red Bell Pepper, Chopped
  • 1 Tbsp. Extra Virgin Olive Oil
  • ¼ Cup Scallions, Chopped
  • ¼ Tsp. Cumin
  • ¾ Cup Fresh Tomato, Chopped
  • 1½ Tsp. Chili Powder
  • ½ Cup Green Bell Pepper, Chopped
  • 1/8 Tsp. Black Pepper
  • 1 Tbsp. Jalapeno Pepper, Minced
  • 1½ Tsp. Fresh Cilantro, Chopped
  • ¼ Cup Reserved Corn Liquid (Optional)
  • ¼ Cup Miso Master® Org Chickpea Miso

In a bowl, mix lightly all the vegetables. Dissolve miso in reserved corn liquid and add to vegetables. In a separate bowl mix the remaining ingredients and add to the vegetables. Chill and serve with corn chips, burritos, or any Mexican dish.  

Miso Bean Dip

MAKES APPROX. 3 CUPS

  • 1-2 cloves organic garlic ½ cup organic whole kernel corn,
  • 1 cup fresh organic tofu drained
  • 1 cup organic refried beans ½ cup organic black beans, rinsed,
  • ¼ cup Miso Master® Org Chickpea Miso drained, and chopped
  • 2 Tbsp organic extra virgin olive oil ½ cup chopped red and green
  • 2 Tbsp organic brown rice vinegar organic bell peppers
  • 1 Tbsp chili powder
  • 1 tsp cumin powder
  • ¼ tsp cayenne powder

Place all ingredients in a blender and blend until smooth. To use, apply to broiled fish or tofu for the last minute of cooking. This delicious sauce may also be used as a dressing for your favorite salads.

ORGANIC CORN MISO

Corn Chowder

YIELD: 25 1-CUP SERVINGS
  • 3 Cups Onions, Chopped
  • 10 Cups Whole Kernel Corn
  • 8 Cloves Garlic, Minced
  • 10 Cups Cream-Style Corn
  • 1 1/4 Cup Olive Oil
  • 4 Cups Red Bell Pepper, Chopped
  • 1 1/4 Cup Whole Wheat Flour
  • 1/2 Cup Soy Sauce
  • 1 Cup Miso Master Corn Miso
  • 8 Cups Water 1 Tbsp. Black Pepper

Saute onion and garlic in olive oil until tender. Add flour stir and cook 5 minutes. Dissolve miso in water. Add dissolved miso and the remaining ingredients to flour mixture. Simmer 10 minutes and serve.

MISO BLACK BEAN SOUP

YIELD: 6-8 SERVINGS

  • 1 Cups Onions, Chopped
  • 5 Cups Black Beans, Canned
  • 3 Cloves Garlic, Minced
  • 3 Cups Whole Kernel Corn
  • 3 Tbsp. Olive Oil
  • 1/3 Cup Red Bell Pepper, Chopped
  • 1/3 Cup Yellow Bell Pepper Chopped
  • 1/3 Cup Green Bell Pepper, Chopped
  • 1/3 Cup Miso Master Corn Miso
  • 3 Cups Water
  • 2 Tbsp Chili Powder
  • 1 tsp. Cumin

Saute onions and garlic in olive oil until tender. Add beans, corn, peppers, and spices stir and cook over medium heat for 10 minutes. Dissolve miso in water and add to beans. Heat thoroughly.

MISO CORNBREAD

YIELD 25: SERVINGS

  • 3 Cups Cornmeal
  • 3/4 Cup Miso Master Corn Miso
  • 3 Cups Flour, All-purpose
  • 2 Eggs
  • 2 Tbsp. Baking Soda
  • 2 Cups Nonfat Plain Yogurt
  • 2 Tsp. Baking Powder
  • 1/2 Cup Vegetable Oil
  • 2 Tbsp. Chili Powder
  • 2 Cups Creamed Corn
  • 1 Tsp. Cumin Powder
  • 2 Cups Whole Kernel Corn
  • 2 Cups Bell Peppers, Diced
  • 1 Jalapeno Pepper, Finely Diced

Mix dry ingredients, set aside. Preheat oven to 350 F.

In a large bowl, combine remaining ingredients. Add dry ingredients and mix well. Oil the inside of a 18 x 26 pan and heat in oven for 5 minutes. Pour batter in pan and spread evenly. Bake for 15-25 minutes, or until the top is firm and lightly browned. Let cool for 15 minutes before serving.
 

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