the_cooking_mom: (Default)
Необычно. Вкусно и сытно.

1 tablespoon neutral oil

1 medium onion, chopped

1 garlic clove, lightly smashed and peeled

2 medium carrot, chopped

1 celery stalk, chopped

1/2 teaspoon kosher salt

1/2 teaspoon cumin

1/2 teaspoon smoked paprika

1/4 teaspoon freshly ground black pepper

1 cup red lentils, picked over

3 cups water

1 12-ounce can coconut milk

1 tablespoon, scant, Sunchoke or White Miso

In a 3-quart saucepan, heat the oil until it shimmers. Add the onion, stir well, and cook until translucent, about 6 minutes. Add the garlic and stir, then cook about 30 seconds until the garlic is fragrant and sweet. Don’t let it brown. Add the carrot and celery, stir well, and cook another 5 minutes or so until the vegetables collapse a little. Stir in the salt, cumin, smoked paprika, and black pepper.

Add the lentils, stir to coat them in all the good things in the pot, then pour in the water. Bring the soup to a simmer, cover and cook for 25 minutes at a regular, but slow, simmer until the lentils are tender.

Stir in the coconut milk, bring back to a slow boil stirring all the while. When the soup is nice and hot, finish it with the miso, swirling it around.

At this point, you could put the soup in your blender and puree it. You could put half the soup in the blender and have a chunky-pureed hybrid. Or you can eat it as is (but find and remove that garlic clove). Isn’t soup great?

Serve piping hot in wide bowls. Garnish with fresh cilantro leaves. if you have any.

Источник: https://www.cathybarrow.com/2022/01/red-lentil-miso-coconut-milk-soup/

Miso Soup

Mar. 24th, 2024 05:11 pm
the_cooking_mom: (Default)
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/
the_cooking_mom: (Default)
Мне очень понравились крылышки! На упаковку смешала большую ложку мисо с 1 соевого соуса, одной рисового ускуса и двумя сиропа агавы.

1 kg / 2lb chicken wings
4 tbsp miso paste
8 tbsp maple syrup
2-3 tbsp rice vinegar
2-3 tbsp soy sauce

Instructions

Preheat the oven to 200°C/390°F.
Line a baking sheet or sheet pan with foil and spray with cooking spray.
In a bowl, whisk together the miso paste, maple syrup, rice vinegar and soy sauce. Taste and adjust as needed.
Pour three quarters of the glaze over the chicken wings and stir to coat.
Place the chicken wings on the prepared pan in a single layer, skin-side up, then brush over any remaining marinade left behind in the bowl.
Place the chicken wings in a hot oven and allow to bake for 20-25 minutes or until they are cooked through and caramelized.
Brush the wings with the reserved glaze every 5-7 minutes.
Remove from the oven, scatter over fresh coriander/cilantro leaves and serve.

Источник: https://simply-delicious-food.com/miso-maple-glazed-chicken-wings/?utm_source=convertkit&utm_medium=email&utm_campaign=NEW%21+Simply+Delicious%20-%209837105#recipe
the_cooking_mom: (Default)
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
the_cooking_mom: (Default)
Это было ни на что не похоже. Если бы я ела с закрытыми глазами, то решила бы, что это очень нежный омлет, а баклажан бы не узнала.

2 small eggplant
2 tablespoons vegetable oil or other neutral oil
1/4 cup miso paste (I use awase miso which is a mix of both red and white miso paste)
2 tablespoons mirin
1 tablespoon granulated sugar
1 tablespoon sake
sesame seeds

INSTRUCTIONS

Slice eggplant in half and using a knife, score the inside in small squares.
In a pan over high heat, add oil and put the eggplant skin facing down.
Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.

Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
Sprinkle sesame seeds on top and serve hot.

Источник: https://pickledplum.com/nasu-dengaku-recipe/#tasty-recipes-41205
the_cooking_mom: (Default)
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
the_cooking_mom: (Default)
На 2 порции

щепотка водорослей вакаме; 2 ст. л. бонито (тунцовых хлопьев); 1 ст. л. пасты мисо; несколько перьев зелёного лука (белая и средняя часть); 50 г. шёлкового тофу

Сделать первый бульон даси: залить хлопья бонито стаканом холодной воды, довести до кипения, готовить 10 секунд, убрать с огня. Когда хлопья опустятся на дно, бульон процедить (хлопья сохранить для второго бульона даси). В чашке смешать мисо с небольшим количеством горячего даси, процедить, влить в основной бульон. Тофу нарезать кубиками 1х1см, добавить в бульон, довести до кипения, всыпать вакаме, убрать с огня. Подавать сразу, посыпав мелко рубленным наискосок зелёным луком.

Источник: http://www.talerka.ru/recept/japan/miso_sup_s_tofu/

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