A Nourishing Blend of Avocado and Protein-Packed Tofu in a Vibrant Salad Topped with a Sweet and Savoury Miso VinaigretteThis vibrant salad showcases nutrient-rich avocado and protein-packed tofu, complemented by a sweet and tangy miso dressing for a flavourful and healthy dish.
Drain the tofu and press firmly to remove excess water. Cut the tofu into cubes.
Heat 1/2 tbsp of olive oil in a frying pan over medium heat. Add the tofu cubes to the pan and cook, turning occasionally, until golden brown and crispy on all sides.
Prepare the salad ingredients by cutting them into bite-size pieces. For the red onion, slice it as thinly as possible and soak in water for about 5 minutes to reduce its sharpness.
In a small bowl, mix together the SWEET & SAVOURY MISO GLAZE & MARINADE SAUCE, olive oil, balsamic vinegar and black pepper and stir well.
Place lettuce and sliced vegetables in a bowl and top with cubed tofu and avocado.
Pour the dressing over the vegetables and serve.
Product used in this recipe
Sweet and Savoury Miso Glaze and Marinade Sauce 370 g
Our Sweet and Savoury Miso is made from two types of miso, blended with sweet seasoning and rice vinegar to create a liquid miso, conveniently packaged in an easy-to-use bottle. This Sweet and Savoury Miso variety has a sweet yet umami-rich taste with moderate acidity, making it suitable for a wide variety of recipes such as stir-frying, marinating, and mixing into dressings, or enjoying on its own as a condiment.
Quick and Easy Prawn and Veggie Salad topped with a Miso DressingThis simple salad topped with garlic prawns comes together in minutes. Enjoy tender prawns and crisp veggies, all enhanced by a flavourful balsamic miso dressing. The miso's richness, combined with the refreshing acidity of balsamic vinegar and the sweetness of honey, creates an exquisitely balanced dressing. Simply plate your garlic prawns onto fresh salad and drizzle the dressing over the top for a luxurious, quick, and satisfying meal.
1tspORGANIC DASHI FLAVOURED MISO SOUP BASE & SEASONING
1tspOlive oil
1tspBalsamic vinegar
1tspSugar or honey
Freshly ground black pepper, to taste
Instructions
Heat a frying pan over medium heat. Add a small amount of olive oil to the pan. Add minced garlic and prawns to the pan. Sauté for 3-4 minutes until prawns are pink and cooked through. Remove from heat and set aside.
Wash and chop the salad ingredients. Arrange mixed baby greens on a plate and top with cherry tomatoes, sliced yellow bell pepper, shelled edamame and lemon.
In a separate bowl, whisk together the ORGANIC DASHI FLAVORED MISO SOUP BASE & SEASONING, olive oil, balsamic vinegar, sugar or honey and black pepper until well combined.
Drizzle the miso dressing over the salad ingredients in the bowl.
Top with cooked prawns and serve.
Product used in this recipe
Organic Dashi Flavoured Miso Soup Base and Seasoning 340 g
Our Organic Dashi Flavoured Miso is made from organic rice and soybeans. We blend shiitake mushroom and kelp dashi stock together to create a liquid miso with a mild, umami-rich flavour, conveniently packaged in an easy-to-use bottle. Enjoy miso soup in just one minute. Additionally, use the Organic Dashi Flavoured Miso as a base to create your own sauces, ramen soup and dressings.
A Taste Sensation!Avocados and miso are a perfect match and the texture is creamy. With the addition of oranges, the salad is refreshing. It is quick and easy to make by combining all the ingredients in a bowl. You can replace oranges with tomatoes or kiwis if you like.
Peel an orange and cut it into 0.4 inches (1cm ) quater-rounds. Cut an avocado in half, scoop it out, and chop it into bite-size pieces. Slice half a red onion into thin rings with a slicer. Then put the slices in water for 5 minutes and drain.quarter-rounds
Combine all the ingredients in a bowl and serve.
Product used in this recipe
50% Genen Miso 17.6 oz (500 g)
Our 50% Genen Miso is a very unique miso with sodium content of 50% less than the regular miso ranges, at only 5.3g of sodium per 100g miso. It is very bright beige in color, is very sweat and mild coming from abundant use of koji. Good for any recipe for marinades, sauces, dressings, and any miso-seasoned recipe, rather than for miso soup.
My delicious Asian Cabbage Salad with a simple 3-ingredient miso dressing is ready in a snap. Crunchy and refreshing, it‘s super easy to put together in just 20 minutes! This light but satisfying salad is the perfect make-ahead dish for your next dinner or potluck get-together.This recipe is created by Nami( Just One Cookbook®)
1/4cuppeanuts (or any nuts or seeds of your choice)
Instructions
To Make the Miso Dressing
In a small mason jar, combine miso, neutral oil, and rice vinegar. Then, close the lid tightly and shake well until the miso is completely dissolved. Store in the refrigerator until ready to use.
To Make the Cabbage Salad
Discard the core of green and red cabbages and thinly slice them or shred them using a cabbage slicer.
Peel the carrots. Then, using a julienne peeler, make long, thin julienned strips with the carrot. When they are too long, cut the long strips in half or thirds into 2-inch pieces. If you have a regular vegetable peeler, peel the carrot into thin sheets, then cut the sheets into long, thin julienned strips.
Chop cilantro and discard the stems.
In a large salad bowl, place the green cabbage, red cabbage, carrot, cilantro, shelled edamame, and peanuts. If you're not serving the salad right away, cover it with plastic and refrigerate it for up to 24 hours.
To Serve
About 10 minutes before serving, take out the Miso Dressing from the refrigerator and shake well. Drizzle two-thirds of the dressing over the salad and toss together. Taste the salad and add more dressing, if needed.
To Store
You can keep the leftovers in an airtight container and keep them in the refrigerator. If dressed already, the salad lasts for a day (if longer, it gets wilted). If not dressed yet, it can last a bit longer. I recommend keeping the salad and dressing separately and tossing only the amount you‘ll consume.
Product used in this recipe
CRAFT MISO NAMA-KOJI 14.1 oz (400 g)
CRAFT MISO NAMA-KOJI characterizes a fresh and fruity taste, complimented by a soft and juicy texture that uses a large amount of koji to fully bring out the sweetness. It can be enjoyed as it is (no cooking required) and it has less sodium. The sodium content is reduced by 25% than the other miso products.
Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence using her accessible, step-by-step instructions and videos. To help home cooks prepare and beautifully plate their homemade meals, she recently launched her online shop called JOC Goods dedicated to artisan Japanese tableware and kitchenware. Nami was born and raised in Yokohama, Japan and now resides with her family in California.
Fresh apples and lemons become a perfect combination with the fruity “CRAFT MISO NAMA-KOJI”! The dressing is made with a blend of miso, lemon juice, and olive oil. It is also delicious as a sauce for grilled fish and meat.
Place chicken tenderloins on a microwave-safe plate and sprinkle 1 tsp cooking sake over the tenderloins. Cover the plate with plastic wrap and microwave it for 1 minute 30 seconds (Cooking time depends on the wattage of your microwave. This recipe is based on a 1200W microwave.) Let it cool.
When the tenderloins are cool, remove the tendons and break the tenderloins into big pieces by hand. Wash the apple and cut it into triangles0.4 inches thick with the peel.
Mix <A> in a bowl and add the tenderloins and apples into the bowl. Serve it on top of pieces of butterhead lettuce on a plate.
Product used in this recipe
CRAFT MISO NAMA-KOJI 14.1 oz (400 g)
CRAFT MISO NAMA-KOJI characterizes a fresh and fruity taste, complimented by a soft and juicy texture that uses a large amount of koji to fully bring out the sweetness. It can be enjoyed as it is (no cooking required) and it has less sodium. The sodium content is reduced by 25% than the other miso products.
You can whip up my easy and refreshing Homemade Miso Dressing in just minutes. This dressing strikes a perfect balance of flavors with savory miso, spicy ginger, nutty sesame oil, bright lemon juice, tangy rice vinegar, and sugar for a touch of sweetness. Use this versatile seasoning on salads, wakame seaweed, noodles, fish, meat, and tofu! (gluten-free and vegan friendly)This recipe is created by Nami( Just One Cookbook®)
1/2tbspRoasted sesame oil (just a little for the aroma and nutty taste; you can skip it and use 100% neutral-flavored oil)
splash of lemon juice (optional; it adds nice brightness and pop to the dressing)
Instructions
Grate the ginger (I use a ceramic grater) and measure the amount for the recipe. You will need ¼–½ tsp for one batch. If you are not a huge ginger fan, start with the smaller amount. You can always add more later.
In a small bowl, combine the grated ginger, miso, soy sauce, sugar, and rice vinegar. Whisk it all together really well to dissolve the miso and sugar (I use this flat whisk).
While whisking the mixture, add the neutral-flavored oil to the mixture very slowly, in a thin stream, for a successful emulsion. Then, slowly add the roasted sesame oil while whisking.
Add a splash of lemon juice and whisk it all together.
To Serve
Transfer to a serving dish with a spout or a nice glass jar. This dressing is perfect for a green salad like my Spring MixSalad, Homemade Udon Noodles, wakame or mixed Seaweed Salad, Cold Tofu or HotTofu, blanched or Steamed Vegetables such as asparagus and broccoli, and fish and meat.
To Store
You can keep the dressing in an airtight container and keep it for 7 days in the refrigerator.
Product used in this recipe
Organic Miso White Miso 17.6 oz (500 g)
Our Organic Miso “White Miso” is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, and an excellent balance of refreshing aroma and umami. It is the most versatile among Hikari Miso Organic Miso series to match with any cooking.
Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence using her accessible, step-by-step instructions and videos. To help home cooks prepare and beautifully plate their homemade meals, she recently launched her online shop called JOC Goods dedicated to artisan Japanese tableware and kitchenware. Nami was born and raised in Yokohama, Japan and now resides with her family in California.
Salad with Broccoli, Soft-boiled Eggs, and Miso Dressing
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We would like you to simply enjoy this fresh and fruity miso “CRAFT MISO NAMA-KOJI” in this recipe. The salad dressing is simple with only miso and olive oil because egg yolks are mixed with miso to create a rich and gorgeous flavor in the salad.
Separate broccoli into florets. Bring water to a boil and add some vinegar (not in the ingredient list).
Boil eggs for 8 - 10 minutes at your preferred time. Let them cool in a bowl of cold water and then peel them.
Microwave broccoli florets (from step 1) at 1200 W for 1 minute and 30 seconds. (Cooking time depends on the wattage of your microwave.)
Break cooked eggs into smaller pieces and combine them with the broccoli (from step 2) and the miso dressing.
Product used in this recipe
CRAFT MISO NAMA-KOJI 14.1 oz (400 g)
CRAFT MISO NAMA-KOJI characterizes a fresh and fruity taste, complimented by a soft and juicy texture that uses a large amount of koji to fully bring out the sweetness. It can be enjoyed as it is (no cooking required) and it has less sodium. The sodium content is reduced by 25% than the other miso products.
Transform the simplest of salads with this Japanese-inspired Yuzu Miso Dressing! The bright, aromatic citrusy flavor fromyuzu and the unexpected savory flavor from miso make the best combo. It’s so good that you want to dress it over your salads all summer long.This recipe is created Nami of JustOneCookbook.com. Message from Nami( Just One Cookbook®) “There are many ways to include vegetables in your diet and this simple salad is a nice refreshing palate cleanser to enjoy between dishes.”
⅛tspKosher/sea salt (I use Diamond Crystal; use half for table salt)
1/8tspfreshly ground black pepper
Salad
1Head romaine lettuce
1Carrot
2Persian cucumbers
2Red radishes
8Sugar snap peas
1Avocado
1/4Red onion
Instructions
In a jar or bowl, add miso, rice vinegar,yuzu extract, mirin and sugar. Whisk all together until miso is completely dissolved. Then gradually add the oil while whisking. Check the taste, and add salt and freshly ground black pepper. You can keep the dressing in the refrigerator for up to a week.
Cut the romaine lettuce width wise into 1 inch strips. Cut the carrot into thin julienned strips.
Peel the cucumber, alternatively leaving the skin, to create a stripe pattern. Then cut into ½ inch round pieces.
Thinly slice the red radish.
Remove the top part of the sugar snap peas (insert the knife on the curved edge side and open to remove the top).
Cut the avocado in half and remove the seed. Peel off the skin and slice the avocado.
Thinly slice the red onion. Wash the cherry tomatoes. Prepare all the salad ingredients.
Now assemble the salad. For the firstlayer, place bulky ingredients (romaine lettuce, cucumber, avocado) in the bowl. Then add the layer of medium size ingredients (carrots, red onion), distributing evenly. Lastly, garnish the top layers (red radishes, sugar snap peas) and arrange the salad by tucking in some ingredients from the top layers while pulling out the bottom layer.
Drizzle the dressing right before you serveand toss all together. Enjoy!
Product used in this recipe
Organic Miso White Miso 17.6 oz (500 g)
Our Organic Miso “White Miso” is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, and an excellent balance of refreshing aroma and umami. It is the most versatile among Hikari Miso Organic Miso series to match with any cooking.
Namiko Hirasawa Chen is the creator of Just One Cookbook, the #1 English-language website for Japanese recipes. Nami believes that anyone can cook traditional and modern Japanese dishes with confidence using her accessible, step-by-step instructions and videos. To help home cooks prepare and beautifully plate their homemade meals, she recently launched her online shop called JOC Goods dedicated to artisan Japanese tableware and kitchenware. Nami was born and raised in Yokohama, Japan and now resides with her family in California.
The fermented dipping sauce characterizes as rich and refreshing flavor. It is simply composed of yogurt, miso and sesame oil. The sesame oil aroma stimulates your appetite. You can enjoy it as a dip on cucumbers and other vegetable sticks or drizzle it on salad.
Press water out of yogurt with kitchen paper in a bowl for 10 minutes. Yogurt is strained to give it a rich flavor. During the time, cut cucumber into bite-size pieces.
Combine [A] and transfer it to a small bowl. Dip it with the cucumber.
Product used in this recipe
Organic Miso Red Miso 17.6 oz (500 g)
Our Organic Miso “Red Miso” is made from organic rice and soybeans, with bright red in color. The Long fermentation process creates a distinct, deep, and rich taste, with a strong miso aroma.
Use a vegetable peeler to cut colinky and zucchini into thin strips. You can use a carrot instead of the colinky.
For dressing, combine miso, rice vinegar, sugar and olive oil in a bowl.
Shortly before serving, drizzle the salad with the miso dressing.
Product used in this recipe
Organic Miso White Miso 17.6 oz (500 g)
Our Organic Miso “White Miso” is the traditional Shinshu-style miso made from organic rice and soybeans, with bright beige in color, and an excellent balance of refreshing aroma and umami. It is the most versatile among Hikari Miso Organic Miso series to match with any cooking.
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