Tag: miso

Any Bean Hummus with Miso

One of my favorite things to do is cook with pantry staples — I love it when all the ingredients I need are already in my kitchen. So recently when I was in the mood for hummus, I decided to make my own. Since I didn’t have any chickpeas, I used black beans instead. Also I’ve been experimenting with making my own miso (and using it to add umami to lots of different dishes), so I threw that in too. The hummus turned out great, and I’m convinced the recipe would work well with just about any type of bean.

Admittedly, miso and tahini may not be staples for most people, but they are great to have on hand, if only to make more hummus!

Ingredients

1 can beans, drained and rinsed
3 tbsp tahini
2 cloves garlic
3 tbsp lemon juice (about one lemon)
2 tbsp olive oil
1 tbsp white miso
1/2 tsp cumin
salt

In a medium bowl, combine beans, tahini, garlic, lemon juice, 2 tbsp olive oil, miso and cumin. Use an immersion blender (or food processor) to puree until smooth. Add more oil or a little water if needed for desired consistency. Add salt to taste.

Pictured: Pyrex Butterfly Gold 443 Cinderella Mixing Bowl, Corning Ware Wheat W-43-B Petite Pan, Corning Ware Wheat W-1-B Casserole

Quick Spicy Miso Ramen

Allow me to convince you that miso paste should be a staple in your refrigerator. It’s great for marinades (this Grilled Miso Shrimp recipe from Food & Wine is fantastic) salad dressing (try this Miso-Sesame Dressing from the Food Network) and best of all, you can make a totally delicious miso broth in seconds — just add water.

This quick miso soup (inspired by Minimalist Baker’s Classic Miso Soup with Greens and Tofu) is a great way to use veggies or leftovers you happen to have in the fridge — it’s a recipe that really begs for improvisation, and it can be scaled up for multiple servings. This time I went with kale as the main vegetable, but any leafy greens can be substituted — spinach, chard, bok choy, etc. Do you have leftover steamed green beans or brussels sprouts or asparagus? Throw them in. Are you stuck with frozen peas and corn? Use that instead. If you don’t have jalapeños, a sprinkling of red pepper flakes can also work. You can’t really go wrong.

Note: You can use Top Ramen-style instant noodles here, but if you are shopping for miso at your nearest Japanese market, pick up some more interesting noodles while you’re there.

Serves 1

 

Ingredients

1 egg
3 1/2 cups water
3 oz ramen noodles
3/4 cup lacinato kale, chopped
2 green onions, chopped
5 slices fresh jalapeño
2-3 tbsp white miso paste
1 tbsp sriracha

Take an egg from the refrigerator and leave it on the counter for half an hour to lose its chill. Bring a small pot of water to a boil, then reduce the heat to a low simmer. Gently lower the egg into the water with a slotted spoon. Cook for 7 minutes with the water just barely bubbling. Remove the egg from the pot and plunge it into a bowl of ice water for about 30 seconds, then set aside.

In a separate pot, bring 3 1/2 cups of water to a boil. Add the ramen noodles and cook according to package directions (usually about 3 minutes). Use tongs to remove the noodles and set aside.

Remove about 1/4 cup of the water and add it to the miso paste in a separate bowl. Whisk until smooth (this helps prevent clumping).

Add the kale to the pot and simmer until slightly tender, about 6 minutes. Add the green onions and jalapeño slices and simmer 1 minute more. Stir in the noodles, miso mixture and sriracha. Top with the egg, peeled and sliced in half (the yolk should be soft but not too runny — the consistency of jam). Simmer briefly to make sure everything is hot, then serve.

Pictured: Corning Ware Harvest P-1 3/4-B Saucepan, Corning Ware Grab-It Bowl, Pyrex Measuring Cup