The Herald of Everett, Washington
HeraldNet on Facebook HeraldNet on Twitter HeraldNet RSS feeds HeraldNet Pinterest HeraldNet Google Plus HeraldNet Youtube
HeraldNet Newsletters  Newsletters: Sign up  Green editions icon Green editions


Weekend to-do list
HeraldNet Newsletter Delivered to your inbox each week.

Published: Wednesday, February 15, 2012, 12:01 a.m.

Miso: A flavor bomb worth knowing

  • In this May 2011 photo, a bowl of miso macaroni and cheese with shiitake mushrooms is shown. (AP Photo/Matthew Mead)

    In this May 2011 photo, a bowl of miso macaroni and cheese with shiitake mushrooms is shown. (AP Photo/Matthew Mead)

  • Soup is perhaps the quickest and easiest meal made with miso.

    Associated Press

    Soup is perhaps the quickest and easiest meal made with miso.

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. And 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. Move up to red miso -- usually made with barley instead of rice and aged for up to three years -- and both color and flavor get more intense.
Your best bet is to stick with sweet white miso. Its mellow savory-sweet flavor is versatile and pleasant; the stronger miso can be an acquired taste.
Misos are widely available at most grocers, usually refrigerated in the produce section alongside other Asian ingredients. While there are less expensive options, try to get an organic brand. Many cheaper varieties are poorly made and use flavor and color additives to compensate.
Now that you have it, what do you do with it?
Soup is an obvious choice. Bring some water to a simmer and add thinly sliced veggies -- carrots, shiitake mushrooms, cauliflower -- and some cubed tofu. Simmer briefly, then mix 2 to 3 tablespoons of miso with 1/4 cup of water in a small cup. Add the diluted miso to the soup (this helps it dissolve better than adding miso directly to the soup). Simmer briefly, then slurp.
Miso also makes a great glaze for salmon. Mix 1/3 cup miso with 2 tablespoons lime juice, 1 tablespoon water, 1 clove minced garlic, 1 teaspoon wasabi powder and 1 teaspoon soy sauce. Spread over salmon, then broil for 3 minutes uncovered, then another 5 minutes covered with foil.
Or give in to total comfort and try it in this 20-minute-easy mac and cheese.
Miso mac and cheese
1 pound elbow pasta
1 tablespoon olive oil
2 3 1/2-ounce containers (2 cups) shiitake mushrooms, thinly sliced
1 8-ounce container creme fraiche
3 tablespoons sweet white miso
11/2 cups grated Parmesan cheese
11/2 cups shredded cheddar cheese
1 teaspoon garlic powder
1/4 teaspoon hot sauce
Salt and ground black pepper
Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/4 cup of the cooking water, then drain and set aside.
Meanwhile, in a large, deep skillet over medium, heat the oil. Add the mushrooms and saute until well browned, about 6 to 7 minutes.
Move the skillet off the heat. In a small bowl, mix together the creme fraiche and miso, then stir that and the Parmesan, cheddar, garlic powder and hot sauce into the mushrooms.
Once the cheese has melted, add the drained pasta. Mix, drizzling in some of the reserved pasta cooking water to get desired consistency, until the pasta is coated. Season with salt and pepper.
Nutrition information per serving (values are rounded to the nearest whole number): 519 calories; 123 calories from fat (24 percent of total calories); 14 g fat (6 g saturated; 0 g trans fats); 26 mg cholesterol; 70 g carbohydrate; 30 g protein; 4 g fiber; 1,058 mg sodium.
Story tags » Cooking

Share your comments: Log in using your HeraldNet account or your Facebook, Twitter or Disqus profile. Comments that violate the rules are subject to removal. Please see our terms of use. Please note that you must verify your email address for your comments to appear.

You are logged in using your HeraldNet ID. Click here to update your profile. | Log out.

Our new comment system is not supported in IE 7. Please upgrade your browser here.

comments powered by Disqus
digital subscription promo

Subscribe now

Unlimited digital access starting at 99 cents, or included with any print subscription.

HeraldNet Classifieds