Key

 diet key

Miso Dressing Recipes

Use Miso Dressing as a dipping sauce for apples or veggies! Perfect as a replacement for mayonnaise, a marinade or finishing sauce for fish and meat.

As with all our products, cooking at high heat will kill the probiotics.

Gluten Free

Vegetarian Option

Vegan Option

Dairy Free

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 Cold Ramen with Miso Dressing  (2 servings) "Hiyashi Chuka"

Ingredients:

  • 200g dried or fresh egg noodle

  • 1 cucumber

  • 1  tomato

  • A few slices ham or chicken strips

  • 4 tbsp Miso Dressing ​

  1. Cook dried egg noodle in boiling water according to the package. Drain hot water and cool it under running water   Strain well and set aside

  2. Julienne cucumber and ham. Cut tomato into wedges.

  3. Place cool noodles and toppings in a bowl and pour over Hakouya Miso Dressing

Avocado quinoa salad with Miso Dressing (2 servings)

Ingredients:

  • 1 ripe avocado 

  • 1 tomato

  • 2 cups cooked quinoa

  • A few Basil leaves

  • 2 tbs of Miso Dressing 

  1. Cut avocado and tomato in chunks

  2. Tear basil into small pieces 

  3. Mix all up

Tofu and chard salad with Miso Dressing (4 servings)

Ingredients:

  • 1 Medium firm or Firm tofu

  • 1 bunch chard

  • 1 ripe avocado 

  • cups bean sprouts

  • 2 Myoga (Optional) or 1/8 red onion

  • 2 tbsp Goji berry (Optional)

  • 4 tbs of Miso Dressing 

  1. Cut avocado and tofu in chunks

  2. Blanch chard, squeeze water out and cut into small pieces 

  3. Blanch bean sprouts and squeeze water out 

  4. Slice red onion or Myoga thinly

  5. Set all ingredients on a plate

  6. Pour miso dressing over the salad and mix all up to serve

                                                             Recipe By Midori N

Potato salad with Miso Dressing (4 servings)

Ingredients:

  • 1.5 pounds medium yukon gold potatoes

  • 1/4  red onion

  • A few strips of bacon

  • Green onion sliced as garnish 

  • 4 tbsp Miso Dressing

  1. Cut potatoes in preferred size then boil in large pot until tender

  2. Drain the potatoes and cool (Cut in bite size if you cook whole potatoes) 

  3. Cut red onion and bacon in small pieces

  4. Fry bacon in a skillet over medium high heat, wipe grease and make crumbles 

  5. Mix all together with Miso Dressing and garnish with green onion

Avocado toast with miso Dressing (2 servings)

Ingredients:

  • 1 ripe avocado 

  • 2 slice of bread

  • 2 tbs of Miso Dressing 

  1. Remove the pit from avocado and scoop out using a big spoon. Mash it up in a bowl with a fork and add miso Dressing

  2. Toast slice of bread and spread avocado 

Potato pancake with Miso Dressing (2 servings)

Ingredients:

  • 2 medium potatoes

  • 1/2 Carrot

  • 2 green onion 

  • 1 Egg

  • 2 tbsp Potato starch

  • 1 tsp Sesame oil

  • Salt and pepper

  • 4 tbsp Miso Dressing

 

  1. ​Cut potatoes and boil until tender. Drain the potatoes and mash

  2. Cut carrot into thin strips and green onion into small pieces

  3. In a large bowl, combine all ingredients except Miso Dressing

  4.  Heat up 1tsp of vegetable oil in a large, non-stick skillet over medium high heat. Add a spoonful of potato mixture, spreading it slightly. Fry for about 3-4 minutes on each side, until the pancakes are golden brown

  5. Serve with Miso Dressing

Egg Salad on toast or sandwich with Miso Dressing (2 servings)

Ingredients:

  • 3 Chopped hard boiled eggs 

  • 4 tbsp  Hakouya Miso Dressing 

  • 2-4 slices of bread

  1. Boil eggs and then peel the eggs.

  2. Chop the eggs, put in a bowl, add miso Dressing and stir until well combined

  3. Serve egg salad on toasted bread or make sandwich

Roasted Vegetables with Miso Dressing (4 servings)

Ingredients:

  • 1/2 butternuts squash 

  • 1 carrot

  • 2 stalks of celery

  • 1 small red onion

  • 1 red bell pepper

  • 1 head of broccoli

  • 1 small sweet potato

  • 4 cloves of garlic   

  • 1 tsp Italian spices

  • 4 tbsp Miso Dressing

 

  1. Toss cut vegetables with olive oil, salt, pepper, Italian spices and chopped garlic.

  2. Spread them over baking sheet and roast them for 30 minutes (400F)

  3. Drizzle over them with miso dressing before serving

 
 
 
 
 
 
 

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