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Очень вкусно. Водорослей можно поменьше и соевый соус не нужен.

1 (3-inch) piece of kombu
4 cups water
3 tablespoons wakame dried seaweed
¼ cup white miso paste
⅓ cup chopped green onion
6 ounces silken tofu, cubed
Tamari, to taste

Gently rinse the kombu piece. Place it in a medium pot with the water and gently simmer for 10 minutes. Don’t let it boil, or the kombu flavor will turn bitter.

Soak the wakame in a small bowl of warm water for at least 5 minutes to rehydrate.

Remove the kombu from the soup. In a small bowl, stir the miso paste together with some of the hot broth until the mixture is smooth, then stir it back into the soup.

Drain the wakame and add it to the soup pot along with the green onions and tofu. Simmer over very low heat for 1 to 2 minutes. Season to taste with tamari and serve.

Источник: https://www.loveandlemons.com/miso-soup/

Мне понравился рецепт, Вадим сказал, что солоновато.

2 tablespoons unsalted butter, at room temperature
2 tablespoons red miso paste

Four 6-ounce center-cut salmon fillets

1/4 cup canola oil

Kosher salt

Pepper

2 teaspoons toasted sesame oil

2 tablespoons unseasoned rice vinegar

6 radishes, thinly sliced

1/2 English cucumber, coarsely chopped

2 scallions, thinly sliced

1 small jalapeño, sliced

1 garlic clove, minced

1 teaspoon minced fresh ginger

2 tablespoons chopped mint

1 teaspoon togarashi

Preheat the oven to 425°. In a small bowl, mash the butter with the miso until blended. Rub the salmon all over with 2 tablespoons of the canola oil, season with salt and pepper and arrange in a baking dish. Spread the miso butter over the top of the fillets and roast until just opaque throughout, about 15 minutes. Transfer to a platter.

Meanwhile, in a large bowl, whisk the remaining 2 tablespoons of canola oil with the sesame oil and vinegar; reserve 1 tablespoon of the dressing. Add all of the remaining ingredients to the dressing, season with salt and pepper and toss well.

Drizzle the dressing over the salmon. Serve with the salad.

Источник: https://www.foodandwine.com/recipes/roast-salmon-miso-butter-and-radish-salad

2 long Japanese eggplants or 4 small Italian eggplants (about ¾ pound)
Salt to taste
1 teaspoon sesame oil, plus additional for the baking sheet
1 tablespoon mirin
1 tablespoon sake
2 tablespoons white or yellow miso
1 tablespoon sugar

PREPARATION
Step 1
Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.

Step 2
Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.

Step 3
To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.

Step 4
Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-½-inch slices.

Tip
Advance preparation: You can prepare this through Step 3 several hours before you do the final glazing in Step 4.

Источник: https://cooking.nytimes.com/recipes/1015113-miso-glazed-eggplant