Miso | Healthiest Foods
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup called misoshiru , a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritionalrole in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest,More info:wiki
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#10 Miso Vinaigrette,More info:splendidtable
Miso is an intensely flavored paste made from fermented soybeans and other grains. Japanese cooks use it in soups; as a seasoning for grilled vegetables, meat, and seafood; as a dip; or in salad dressing. There are many types of miso, ranging from light, smooth, and delicate to red-brown, chunky, and pungent. To judge the miso’s intensity and flavor, taste a little bit before adding it to any dish.
#9 Spring miso soup,More info:bbc
#8 Miso Soup,More info:epicurious
Miso soup is the main item in a Japanese breakfast and is usually eaten with rice, eggs, fish, and pickles. The soup is also served for lunch or dinner with more complex garnishes.
Dashi is a basic stock, made with dried bonito flakes, that is used extensively in Japanese cooking. Its clarity and flavor can make or break a dish.
#7 Miso Glazed Salmon,More info:tastemade
#6 Miso Ramen Recipe,More info:japanesecooking101
Miso Ramen is Ramen noodles in a Miso based soup that was created in Japan in the 1960s. Ramen noodles are originally Chinese style noodles, but it’s been changed and improved over the years, and evolved to be our own food. And Miso Ramen is the pinnacle of “Japanese” Ramen noodles, the king of all Ramen.
There are millions of Ramen restaurants in Japan, from mom and pop Chinese restaurants in neighborhoods, Ramen street carts open late at night, to sophisticated Ramen specialty shops in cities. People don’t mind lining up for hours to get in as long as it’s good. Fresh noodles are the best, but another form of Ramen that is very popular is instant noodles. It’s become a whole food sub-culture in Japan. There are many many kinds you can buy at supermarkets. Some are even so good that they taste better than bad Ramen shops.
There are two main components in Ramen: noodles and soup. The noodles are called Chinese style noodles (Chuka-men-中華麺), but these are really nothing like Chinese noodles anymore. They are wheat noodles with a firm and chewy texture. The texture is very important because the noodles are in hot soup while eating and might absorb too much soup and become too soft. Unfortunately, it is very hard to find good noodles outside Japan. We tested many kinds you can find in the US, but dried American Chuka-men you can buy at grocery stores are not so great. If you can find dried Chuka-men from Japan, or fresh Chuka-men, use that. We tried dried “thin” spaghetti (a little thinner than regular spaghetti) for our noodles this time instead of the fresh angel hair pasta used in our other Ramen recipe. We think that the texture of dried pasta is much firmer than fresh angel hair pasta. Whichever you use, the key is to boil the noodles in water with baking soda because that gives the noodles a distinct Ramen noodle flavor.
#5 Chicken & Vegetable Miso Soup,More info:lovefoodnourish
#4 Miso, Pork, and Walnut Dip for Vegetables Recipe,More info:seriouseats
#3 Chicken miso soup with ginger,More info:taste
#2 Miso Suppe mit Sobanudeln, Pak Choi, Enoki und Silk Tofu,More info:feinkoch
#1 Miso ramen with beef, mushrooms and greens recipe,More info:realfood.tesco
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