Miso Recipes

Miso Soup (4 servings)

Ingredients: 

For Japanese fish stock makes 4 cups

  • 4 cups water

  • 5-6" konbu (dried kelp)

  • 1 cups dried bonito flakes 

     

For Miso Soup

  • 4 cups dashi

  • 4-5 Tbsp Hakouya Miso (Red or White)

  • 1 green onion (finely chopped)​

ingredients of your choice (seaweeds, spinach, tofu, potato, onion, etc)

  1. Soak konbu in water for 30 min. pour konbu dashi into a pot and bring to boil on medium low heat. Right before boiling. discard konbu.

  2. Add dried bonito flakes and let it simmer for 30-60 seconds. Turn off the heat and let let it steep for 10 min. Strain dashi and ready to use

  3. Cook veggies, tofu or anything you like in dashi until they are cooked and turn off the heat.

  4. Put miso into the pot throughly and mix well

  5. Garnish with green onion 

Grilled rice ball with Hakouya miso paste (4 balls) 

Ingredients:

  • 400g Cooked rice (divided into 4) 

  • 4 tsp of Hakouya miso (white or red)   (divided into 4)

  • Vegetable oil for grill 

  • Green onion    chopped into small pieces for garnish

1. Brush oil on the grill 

2. Preheat oven toaster 450F

3. Wet your hands and make 4 rice balls in round or triangle shape 

4. Put rice balls in the oven toaster, grill for 10 minutes  

5. Spread 1/2 teaspoon Hakouya miso paste on each side of the balls

6. Continue grill them 5 more minutes or until brown

7. Garnish with green onion

Red clam chowder with Hakouya Red Miso (4 servings)

Ingredients:

  • 3 small leeks (trim and cut into thin slices) 

  • 2 garlic (minced)

  • 2 celeries (cut in thin slices)

  • 1 medium carrot (cut into thin slices)

  • 2 medium potatoes (peeled and cut into small dices)

  • 1 bayleaf

  • ½ teaspoon dried Italian herbs

  • 3 can clams (juice drained and reserved)

  • 12 oz bottle clam juice

  • 28 oz can tomatoes (diced)

  • 4 tablespoon Hakouya miso

  • 1 teaspoon fresh parsley (chopped)

  1. In a medium pot, sauté leeks and garlic with vegetable oil until translucent. Add carrots, celery, diced tomato, clam juice (from can and bottle), bay leaf and Italian herbs stirring frequently for 20 minutes in medium heat

  2. Add clams and potato and cook 10 minutes 

  3.  Season with Hakouya Red Miso and pepper, garnish with parsley

Avocado toast with Hakouya White Miso  (2 servings)

Ingredients:

  • 1 ripe avocado 

  • 2 slice of bread

  • 2 tbs of Hakouya White Miso 

  1. Remove the pit from avocado and slice thinly

  2. Toast slice of bread, spread Hakouya white miso and  top with avocado slices

Corn Chowder with Hakouya White Miso  (4 servings)

Ingredients:

  • 1 small onion (chopped)

  • 1 clove garlic (chopped)

  • 1/2 lb yukon potatoes (cut into small cubes)

  • 1 carrot (cut into small cubes)

  • 4 cups chicken stock

  • 2 cups corn (puree 1 cup corn as desire)

  • 3 - 4 tbsp Hakouya white miso

  • 1 tsp black pepper

  • 1 tbsp parsley (chopped)

  1. Sauté  onion and  garlic until translucent  Add potatoes, carrots and chicken stock and bring to a boil Simmer for about 10 minutes, or until potatoes are tender

  2. Add corn and bring soup back to a boil  Cook for a few minutes

  3. Season with Hakouya White Miso and pepper, garnish with parsley

Miso Cumin Hummus (6 servings or 1.5 cups)

Ingredients:

  • 1 tbsp of Hakouya White Miso

  • 3 tbsp of Olive Oil

  • 1 tsp of Ground Cumin

  • 1 can Garbanzo Beans (14.5oz)

  • 1 Clove of Garlic                                          

  • Salt and Pepper

 

  1. Combine all ingredients in a food processor

  2. Blend until smooth, adding the reserved bean liquid or water to obtain desired consistency

Kimchi Fried Rice with Hakouya Red Miso (2 servings)

​Ingredients:

  • 1 cups jasmine rice

  • 1/2 cup kimchi, coarsely chopped 

  • 1 tablespoon kimchi juices 

  • 1 tablespoon Hakouya red miso 

  • 1/2 teaspoon sesame oil

  • 2 tablespoons canola oil

  • 1 green onion, thinly sliced

  • 1/4 bunch spinach, chopped

  • 2 eggs

  1. In a small bowl, whisk together red miso, kimchi juice, and sesame oil

  2. In an another small bowl, whisk eggs. Heat 1 tablespoon canola oil in a large skillet over medium high heat. Cook eggs to make scramble and set aside 

  3. In the same skillet, add 1 tablespoon canola oil, add green onion and cook, stirring about 2 minutes

  4. Stir in kimchi, rice, spinach and kimchi juice mixture, cook about 2-3 minutes. Add scramble eggs and stir, and serve

Miso Glazed Fish or Tofu (4 servings)

Ingredients:

  • 4 slices of Fish (Salmon, Cod) or Tofu

  • 3 tbsp of Hakouya red Miso

  • 1 tsp of Sesame Seed

  • 1½ tsp of Sugar

  • 1 tsp of  Soy Sauce

  • 1 tsp of Sesame Oil                                 

 

  1. Mix all ingredients except fish/Tofu

  2. Salt and pepper fish/Tofu and grill it in toaster oven about 7-10 min

  3. Spread miso mixture on the fish/Tofu and grill another 3-4 min

Miso Butter with Hakouya red Miso (2 servings)

Ingredients:

  • 2 tbs Unsalted butter​

  • 3 tbs of Hakouya Red Miso 

  • 2 slice of bread

  1. Soften butter and mix with Hakouya red Miso

  2. Toast slice of bread, spread Miso butter

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