Basic Recipes for Miso

Miso-soup

ingredients

DASHI

• Kombu seaweed
• Shiitake mushrooms
• Katsuobushi (bonito flakes)

MISO

• Vegetables of your choice
• Soft tofu
• Miso of your choice (combining several types creates a particularly deep and full flavor)
• Sake (optional)
• Mirin (optional)
• Shoyu (optional)

Preperation

There are countless different recipes for preparing miso soup.
This recipe serves as a basic foundation and can be adjusted according to your personal preferences.

DASHI – the Base (optional)

Soak kombu and/or shiitake in water overnight in the refrigerator.

Slowly heat everything in a pot over low heat until just before boiling point.

Remove the pot from the stove and take out the kombu/shiitake.

Add katsuobushi (bonito flakes) and wait until they have settled at the bottom.

Carefully strain through a fine sieve and let it drain (do not squeeze!).

MISO

Cut vegetables of your choice into bite-sized pieces and simmer them in the dashi or in water until they reach the desired consistency.

Remove the pot from the stove and stir the miso paste into the broth by pressing it through a sieve.

Add diced tofu.

Season to taste with sake, mirin, and shoyu.

Miso Butter

Ingredients

  • 250 g butter (at room temperature)

  • 50 ml buttermilk

  • 40g Shiro Miso

Preparation

Whip the butter using a stand mixer or hand mixer for about 10 minutes, until it becomes light and fluffy.

Then add the buttermilk and shiro miso, and continue whipping for another 5 minutes, until the texture resembles freshly whipped cream.

Serve immediately and avoid refrigerating before serving.

Basic salad Dressing

Ingredients

  • 40 ml mild vinegar (white wine vinegar or rice vinegar)

  • 20 ml cold-pressed oil of your choice

  • 20 ml mirin (or alternatively 10 g pear syrup)

  • 40 ml shiro miso

  • 1 tsp mild mustard

  • salt

  • pepper

Preparation

Whisk all ingredients except the oil until smooth. Then gradually stir in the oil.

Season to taste with salt and pepper.

Sugo with miso

Ingredients

  • 1 onion

  • 2 garlic cloves

  • 600 g pelati (canned whole tomatoes) or polpa (canned chopped tomatoes)

  • 1 tsp tomato paste

  • 20 ml red wine (optional)

  • Olive oil

  • 40 g shiro miso

  • 40 g shio koji

  • Herbs to taste (rosemary, thyme, parsley)

  • 1–2 bay leaves

  • Salt

  • Pepper

Preparation:

Finely chop the onion and garlic.

In a saucepan, gently sauté onion and garlic in a splash of olive oil until translucent.

Add the shio koji and let it caramelize briefly.

Stir in the tomato paste and shiro miso, and cook for another minute or two.

Deglaze with red wine, if using, then add the pelati or polpa.

Toss in your chosen herbs and bay leaves.

Reduce heat to low and let the sauce simmer, covered, for at least 1 hour, stirring occasionally.

Remove bay leaves, then season to taste with salt and pepper.

Mayonnaise with Miso

  • 1 fresh egg yolk

  • 1 tsp mild mustard

  • 1 tsp lemon juice or vinegar

  • 1 tbsp miso of your choice

  • 100 ml neutral oil

  • A pinch of pepper

Preparation

Whisk the egg yolk and all ingredients up to and including the salt in a bowl until smooth.

While constantly whisking, slowly add the oil — starting drop by drop, then in a thin stream — until a thick, creamy mayonnaise forms.

Season with salt and pepper.