Pickled Vegetables in Miso Yogurt

Name: Pickled Vegetables in Miso Yogurt
Cook time: 15 min
Ingredients: 3.5 oz.(100g) ORGANIC MISO WHITE; 3.5 oz.(100g) yogurt (plain, sugar-free); 1.2 (50g, 1.5 oz.) cucumber ((1/2" cut )); 1/2 (85g, 3 oz.) carrot ((1/2" cut and boiled)); 3.5 oz. (100g) winter squash ((1/2" sliced)); 10 cherry tomatoes ((remove the stem))

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A simple delicious recipe that can be used with most any vegetables.

Simply put it in a ziplock to pickle.

Recipe

Cook Time 15

Resting Time 1

Servings 4

Ingredients

【A】

3.5 oz.(100g) ORGANIC MISO WHITE
3.5 oz.(100g) yogurt (plain, sugar-free)

【Vegetables】

1.2 (50g, 1.5 oz.) cucumber (1/2" cut )
1/2 (85g, 3 oz.) carrot (1/2" cut and boiled)
3.5 oz. (100g) winter squash (1/2" sliced)
10 cherry tomatoes (remove the stem)

Instructions

Put all 【A】Ingredients in a ziplock bag, and mix well.
Add vegetables and place in the refrigerator overnight.
Rinse vegetables, and drain them with paper towels.

Product used in this recipe

Enjuku Koji Miso
26.4 oz (750 g)

Our Enjuku Kouji Miso has been our best-selling miso in Japan for over 30 years. The Miso has a bright beige in color, and has a perfect balance of umami and sweetness. Powerful flavor with a long and complex finish gives very versatile cooking use for many miso soup recipes.

Check out Enjuku Koji Miso
26.4 oz (750 g)