Japanese Recipes using Miso Tasty Miso Paste
Miso Mushroom Ramen
INGREDIENTS
- 2x 200g Ramen noodles
- 250g Sugar snap peas
- 2 Boiled Eggs
- 150g Button mushrooms, halved
- 2 Spring onions
- 4 tbsp Miso Tasty Ramen paste
- 3 tbsp Sunflower oil
- Salt to taste
To serve
- Sliced fresh chillies
- Chilli oil
- Sliced spring onions
- Sesame seeds
INSTRUCTIONS
- Bring a medium saucepan filled with water to a rolling boil. Season with salt.
- Blanche the sugar snap peas for 2 mins, then scoop out using a slotted spoon and drain. Refresh under cold water, drain again and set aside.
- Blanche the noodles in the same pot according to packet instructions. Drain and drizzle some oil and mix to stop them from sticking. Set aside.
- Preheat a small frying pan on a medium heat. Add the sunflower oil and fry the halved mushrooms flipping often, until golden all over, for around 5 mins in total. Season to taste and set aside
- Bring around 500ml water to a rolling boil in a medium saucepan. Add 4 tbsp Miso Tasty Ramen Paste and whisk to dissolve.
- Plate the ramen into your chosen bowl. Top with the ramen broth, the sugar snaps and mushrooms, followed by your boiled egg. Dress with fresh chillies, chilli oil, some spring onions and sesame seeds.
Miso Salmon Citrus Poke Bowl Recipe
INGREDIENTS
- 200 – 300 g cooked Japanese short-grain or sushi rice. Jasmine rice also works.
- 4 – 5 Raw Salmon pieces, sliced and rolled.
- 3 – 5 Slices of cucumber and colourful vegetables
- 1 tsp toasted sesame seeds
Dressing
- 70 g white miso paste
- 10 g white caster sugar
- Juice of half lemon
- 10 ml mirin (Japanese rice wine)
- Drizzle olive oil to thin it down
INSTRUCTIONS
- Cook the rice and cool to room temp
- Make the dressing by mixing all the ingredients together until smooth.
- Decorate the rice bowl with fish and veg, then finish with the dressing and sesame.
Prawn Cocktail with Miso Mayonnaise Recipe
INGREDIENTS
- 6 King prawns
- Gem lettuce
- Tomatoes
- Miso Mayonnaise
- 1 egg and 1 egg yolk
- 2 tbsp white miso paste
- 1 ½ tsp lemon juice
- 1 cup olive oil
- Cayenne pepper
- Salt
INSTRUCTIONS
- Simply simmer or steam the king prawns for 5-8 mins until they turn pink then leave to cool.
- In a blender, blend the egg, egg yolk, white miso and lemon juice to combine.
- Slowly pour in the oil and season with salt and pepper.
- Chop the gem lettuce and tomatoes into small bite sized pieces and put them in a bowl.
- Mix in the miso mayonnaise until all the salad ingredients are covered.
- Divide into two dessert/cocktail glasses or bowls and present the king prawns on top. Drizzle a little more miso mayo on the prawns.
Recipes and Photos by Miso Tasty
