Tag: miso

The Magical All-Purpose Broth

by in Food Network Chef, May 29th, 2014

That Magical All-Purpose BrothLast week I shared tips on stocking the fridge with some of my favorite waistline-friendly foods. Today I’m sharing an easy recipe for my secret weapon: a fast, healthy and flavorful meal in just about no time. I call it All-Purpose Broth. The star ingredient? Miso paste.

Before I dive into the greatness that is the All-Purpose Broth, let me start by giving you a very basic miso primer: Miso is fermented soybean paste used in Japanese cuisine and it has a salty, savory, slightly nutty flavor and is full of glutamates, which imparts umami (savory flavor). The lighter the color in miso paste, the milder the flavor. White miso paste is milder than yellow, red or intense brown varieties. I usually buy white or yellow, which are both mellow and delicious — and readily available at most neighborhood supermarkets. (But try other versions, too, for a deeper, more intense flavor, and try out the miso soup at high-end Japanese restaurants to explore artisan miso pastes that you won’t find on your average grocery store shelf.) The exact health benefits of miso paste are somewhat debated, but proponents tout its levels of vitamin B12 and antioxidants, as well as its positive impact on the immune system. Others swear by its ability to alleviate common cold symptoms. In any case, I love it as an easy go-to pantry item for lean and tasty meals on the fly, which brings me back to my All-Purpose Broth.

Here’s how it works: Basically I load up each individual serving bowl with whatever I have on hand (leftover chicken breast, a spoonful of quinoa, shredded veggies, a piece of grilled fish or maybe I’ll cube up some tofu). I make a quick broth and then pour it over the contents of the bowl. And then I eat it, with a smile, patting myself on the back for making a meal that is thrifty, fast, delicious, healthy and versatile.

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Off the Beaten Aisle: Sweet White Miso

by in Recipes, May 19th, 2011

miso mac and cheese
Fermented bean paste? Doesn’t exactly scream party in your mouth.

And yet we happily slurp it in that salty, savory soup doled out every time we sit down for sushi. That’s because miso really is a flavor bomb worth knowing.

So let’s start there. Miso is a broad term for pastes made from fermented cooked soybeans that are aged, sometimes for years.

Miso has origins in China, but is best known for its role in Japanese cooking, where it is used in soups, sauces, marinades, glazes and dressings.

There are many varieties of miso, which can vary widely in color and flavor intensity based on how long it is aged and which ingredients are added.

Sweet white miso, for example, is made from fermented soybeans and rice, then aged for just a few months. The result is a smooth paste with a sweet, salty, savory flavor and a light golden color.

Find out what you can make with sweet white miso »