I wish I had embraced this ingredient years ago. There are so many other ways you can use miso. When I started using this stuff, I felt like had instantly become an Iron Chef.
What is this miracle cooking item? A traditional Japanese seasoning, miso is a thick paste produced by fermenting soybeans with salt and kōji and sometimes rice, barley, seaweed, or other ingredients.
Bon Appetit calls it a secret weapon. In this post by Sarah Jampel, she goes through all the different types of miso and how to use them. I mostly use yellow miso.
New to cooking and want to make a simple, easy, delectable dish for your girlfriend/boyfriend? Miso fish. (The first time my hubby made this for me, it rocked my world. Good date night stuff.)
Want to bring an umami flavor to quick cooked beans? Add a tablespoon of miso. I’ve done this with beans of all sorts.
Want to improve the richness of soups and stews? Add a tablespoon of miso.
And it’s vegan!
I am still discovering ways to use this stuff. It’s healthy and so damned tasty. If you love Asian food in any form, you must buy this stuff. And even if you don’t… still buy it.
Miso paste can take dishes from meh to wow is short order.
Find it in most grocery stores in the refrigerator section near the specialty vegan and/or vegetarian items.
Miso paste is Nancy Approved.