So Miso

Delectable Dime

by Faith Escher

Ramen is one of my favorite meals of all time, and when I say Ramen I mean the authentic, fresh, rich, warm and savory soup with an array of delightful toppings rather than the packaged variety. As a kid I enjoyed packaged Ramen, but it wasn’t until I moved to Los Angeles that I discovered the magic of truly wonderful homemade and locally made Ramen bowls.

When I began experimenting with making Ramen at home, I discovered that miso is the ingredient that makes Ramen so fantastically what it is: savory, smooth, light with little salty and sweet hues. There is really no substitute for miso when it comes to Ramen.

Once I had purchased all of that miso and had it on hand in my cupboard, the question was what else can I make with this amazing ingredient? The fermented paste has so many health benefits and is so versatile! As I started looking for recipes, I’ve found that there are a myriad of miso central recipes, things like soups, salad dressings, sauces, stirfrys and marinades, and all of them are delicious.

This week’s collection contains some of my favorite miso and tamari centered recipes with additional complementary flavors and notes such as garlic, spice, orange and sesame. These recipes are all plant based and created by amazing chefs, including one of Trendeing’s very own foodie blog writers, Jenna Garcia!

So Miso

Total Budget: $100 or less

All recipes serve 4

NOTE: Garlic (2) = how many recipes the ingredient garlic is used in. For example, “Garlic (2)” means we will be using garlic in two of our recipes for this week.

The Shopping List For All 5 Dinners

  • 1 Large garlic bulb - $0.50 (2)
  • 1 3 Inch piece of fresh ginger - $0.50 (3)
  • 32 oz Brown basmati rice - $2.29 (2)
  • 32 oz Quinoa - $5.00 (2)
  • Gluten free tamari - $4.99 (3)
  • 7 oz Container of red miso - $4.00-6.00 (1)
  • 7 oz Container of white miso - $4.00-6.00 (4)
  • 1 Red bell pepper - $1.00 (1)
  • 1 White onion - $0.89 (1)
  • 1 Avocado - $1.00 (1)
  • 1 Medium sized beet - $1.00 (1)
  • 1 Lime - $0.19 (1)
  • 1 Cucumber - $0.79 (1)
  • 1 Bunch of green onions or scallions - $1.00 (3)
  • 1 Bunch of fresh cilantro - $1.00 (2)
  • 2 Sweet potatoes - $1.50 (1)
  • 1 Container of rice vinegar - $1.99 (4)
  • 12 oz frozen shelled edamame - $1.69 (1)
  • 2 Carrots - $1.50 (1)
  • 3 12 oz blocks of firm tofu - $7.00 (3)
  • 1 oz Container of sesame seeds - $3.12 (5)
  • 5 oz Jar of toasted sesame oil - $2.29 (4)
  • 8 oz Container of ground chili paste - $1.84 (3)
  • 10 oz Container or mirin - $4.49 (1)
  • 1 Bin or bag of spinach - $2.50 (1)
  • 32 oz of Vegetable stock - $2.77 (1)
  • 32 oz of Unsweetened almond milk - $1.99 (1)
  • 16-20 oz of Brussel sprouts - $5.00 (1)
  • 16 oz Bag of frozen or fresh mixed vegetables - $1.69 (1)
  • 6-12 ounces Gluten Free dried ramen noodles - $2.29 (1)
  • 16 oz Container of cornstarch - $1.49 (1)
  • 2 10 oz Bags of sugar peas - $4.29 (1)
  • Nori seaweed package - $4.00 (1)
  • 16 oz of sprouts - $2.00 (2)
  • 2 Fresh oranges - $1.50 (1)

$80.00 - $90.00  *Prices may fluctuate depending on tax, store, sale and season. I paid $83.09 this week.

If you followed us last week you already have the following; however, if this is your first week you will need to make these additional purchases (appx $15.47) or substitute with ingredients you have in your cupboard.

  • Salt and Pepper shakers - $3.49 (3)
  • 1 Container of maple syrup - $7.99 (4)
  • Olive oil -  $3.99 (4)

Recipe No. 1

Spicy Miso Ramen | Cook Time: 30-45 Minutes

Source: www.trendeing.com by by Jenna Garcia | Link to instructions

Spicy Miso Paste:

  • 1 small onion, chopped roughly
  • ½ cup red miso
  • ½ cup white miso
  • 3 tablespoons ground chili paste
  • 6 cloves garlic, smashed
  • 2 inch piece fresh ginger, peeled and chopped
  • 3 tablespoons mirin
  • 1 tablespoon olive oil

Ramen:

  • 12-15 ounces extra firm tofu
  • ¼ cup frying oil of choice
  • 2 cups mixed vegetables
  • 2 cups greens of choice
  • 3 cups vegetable stock
  • 3 cups plain unsweetened non-dairy milk*
  • 6-12 ounces dried ramen noodles*
  • Scallions, sesame seeds, sesame oil

Note: This dish is a fabulous creation from one of our very own creative chefs, Jenna Garcia. Her foodie blog is featured on our website Trendeing.com. Be sure to check out all of her amazing wonderful recipes! *I used almond milk.

Recipe No. 2

Roasted Brussel Sprouts and Crispy Baked Tofu with Honey Sesame Glaze  | Cook Time: 50 Minutes

Source: CookieandKate.com | Link to instructions

  • 1 ¼ cup brown rice, preferably short grain
  • 1 ½ pound Brussels sprouts
  • 1 ½ tablespoons olive oil
  • Fine grain sea salt
  • 1 oz block of organic extra-firm tofu
  • 1 tablespoon olive oil
  • 1 tablespoon gluten free tamari
  • 1 tablespoon arrowroot starch or cornstarch
  • ¼ cup gluten free tamari
  • 3 tablespoons honey*
  • 2 tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 to 3 teaspoons chili garlic sauce or sriracha*
  • 2 tablespoons sesame seeds
  • Big handful fresh cilantro leaves, chopped

Note: This recipe is a fun mix of flavors and textures--it's quite unique! It is sweet and savory and is very hearty served over a nice big bowl of brown rice. *The recipe calls for honey but I used maple syrup because it was on the shopping list for a few of our other recipes this week. *for the hot sauce I used the same chili paste that was called for in recipe number 1.

Recipe No. 3

Veggie and Miso Tofu Stir-fry | Cook Time: 25 Minutes

Source: Connoisseurusveg.com by Alissa | Link to instructions

  • 3 tbsp. white miso
  • 2 tbsp. rice vinegar
  • 2 tbsp. water
  • 1 tbsp. Gluten free tamari
  • 1 tbsp. maple syrup
  • 1 tbsp. sesame oil
  • 2 tsp. sriracha or other hot sauce
  • 1 lb. extra firm tofu, drained, pressed for at least 20 minutes, and cut into 1 inch cubes
  • 2 tsp. vegetable oil
  • For the veggie Stir-Fry
  • 2 tbsp. vegetable oil
  • 2 garlic cloves, minced
  • 2 tsp. fresh grated ginger
  • 4 cups sugar snap peas
  • 1 red bell pepper, sliced into strips
  • 2 scallions, chopped
  • 1-2 tsp. sesame seeds
  • cooked rice

Note: I never grow tired of stirfry! After the week is over, I would suggest using the remaining miso to experiment with different stirfrys by mixing whatever vegetables you have together into a simple but delicious combo. *Again, I used the same chili paste that was called for in recipe number 1.

Recipe No. 4

Quinoa Sushi Rolls with Miso-Sesame Dipping Sauce | Cook Time: 20 Minutes

Source: Oh My Veggies By Lindsey Johnson | Link to instructions

  • 1 cup uncooked quinoa, rinsed well
  • 1 1/2 cups water
  • 1/2 cup rice vinegar
  • 2 teaspoons honey*
  • 2 teaspoons salt
  • 3 sheets Nori seaweed
  • 1 ripe avocado, pitted, peeled and sliced
  • 1/2 large cucumber, peeled and cut
  • 1 medium beet, peeled and grated
  • 1/2 cup sprouts
  • 2 tablespoons white miso
  • Juice of 1 small lime
  • 2 teaspoons honey plus more to taste, if desired *
  • 1 teaspoon freshly grated ginger
  • 1 teaspoon sesame seeds

Note: This is not what one typically expects from sushi, but it is no less delightful! I hope you enjoy this daring twist on sushi as much as I did. *Note that I used maple syrup instead of honey because it was already on the shopping list for several other recipes.

Recipe No. 5

Enlightened Miso Power Bowl | Cook Time: Under 40 Minutes

Source: vegkitchen | Link to instructions

  • 1 sweet potato, cut into 1⁄2-inch rounds
  • 1 1⁄2 teaspoons olive oil or coconut oil, melted
  • Fine-grain sea salt and freshly ground black pepper
  • 1 cup uncooked quinoa
  • 1 cup frozen shelled edamame, thawed
  • 1 medium carrot, julienned
  • 2 green onions, thinly sliced
  • 1⁄4 cup fresh cilantro leaves, chopped
  • 1 teaspoon sesame seeds, optional
  • 1 tablespoon hemp seeds, optional
  • 1⁄2 cup sprouts, optional
  • 3 tablespoons light miso
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon tahini *
  • 1/4 cup fresh orange juice
  • 1 tablespoon water
  • 1 teaspoon maple syrup

Notes: This recipe serves two, so if you are serving four go ahead and double the recipe. The shopping list accounts for the doubling of this recipe. Also note that I omitted two of the optional ingredients to keep the cost down, these are hemp seeds and tahini. Feel free to add these ingredients if you feel inclined.


References

Alissa, & The Connoisseurus Veg. (2015, March 13). Veggie Miso Tofu Stir-Fry. Retrieved

           June 9, 2017, from connoisseurusveg.com website:

           http://www.connoisseurusveg.com/veggie-miso-tofu-stir-fry/

Cookie and Kate. (2014, April 18). Love Real Food Roasted Brussels Sprouts and Crispy

           Baked Tofu with Honey-Sesame Glaze. Retrieved June 9, 2017, from

           cookieandkate.com website: http://cookieandkate.com/2014/roasted-brussels-sprouts-

           and-crispy-baked-tofu-with-honey-sesame-glaze/

Garcia, J. (2017, May 1). Spicy Miso Ramen. Retrieved June 7, 2017, from

           www.trendeing.com/foodie-blog website: https://www.trendeing.com/foodie-

           blog/2017/5/1/spicy-miso-ramen

Johnson, L. (2014, October 24). www.ohmyveggies.com. Retrieved June 9, 2017, from Easy

           Quinoa Sushi Rolls with Miso-Sesame Dipping Sauce website:

           https://ohmyveggies.com/quinoa-sushi-rolls-with-miso-sesame-dipping-sauce/

Liddon, A. (N.D.). Enlightened Miso Power Bowl. Retrieved June 9, 2017, from

           www.vegkitchen.com website: http://www.vegkitchen.com/recipes/enlightened-miso-

           power-bowl/