Elly Curshen offers her ideas for leftover miso paste is a fascinating product – the cornerstone of Japanese cooking.
- Prepare10 mins
- Cook15 mins
- Total time25 mins
Bring 2L water to the boil in a large saucepan. Add the bouillon or stock cube and mix well to dissolve. Add the grains and simmer for 10 minutes. Meanwhile, trim away the bottom of the broccoli stalk, then chop the florets and stalk into 1cm pieces.
When the grains have simmered, add the broccoli to the pan and cook for 2 minutes more. Drain well.
Tip the grains and broccoli into a mixing bowl and add the cabbage and tofu. Place all the dressing ingredients into a jar and shake hard to combine. Pour into the bowl and toss everything together. This will keep in a covered container in the fridge for up to 3 days.
When ready to serve, toast the seeds in a dry pan until lightly golden. Sprinkle them and the crispy fried onions over the salad and serve.
For miso mushrooms on toast, melt some butter in a large frying pan and add a spoonful of white or red miso. Stir to combine and add a mixture of mushrooms, cut into bitesized pieces. Allow to brown, then add a handful of spinach and let it wilt. Serve on toast with a jammy-yolked boiled egg.
Add complex notes to cookie dough. White miso partners brilliantly with chocolate. Try adding a spoonful into a chocolate chip cookie batter to give the cookies a wonderful slightly salty, umami edge.
Temper the sweetness of sweet potatoes. Adding red miso into mashed sweet potato with some butter balances the flavours.