I just visited Whole Foods on the weekend and saw miso paste on sale. Since I love sushi, and mostly the miso soup they provide pre-maki, I decided that, since I wasn’t in this store very often, and it was on sale, that I should pick some up and see if I could figure out what to make out of it.

Of course, tonight I will make miso soup….quite a simple recipe (modified) from my book, “How to Cook Everything Vegetarian” by Mark Bittman:


4 cups water

1/3 cup miso

8 ounces silken tofu, cut into 1.2″ cubes

1/4 minced scallion

3 thinly sliced mushrooms

1 clove garlic, minced

1. Heat water until steaming, turn down heat and mix 1/2 cup of the liquid with miso in a bowl and whisk until smooth.

2. Pour miso mix into the hot water and add the tofu, scallions and mushrooms.

Taaa daaaaaa!


Next on the agenda though…something I haven’t made yet:

Chopped Miso Salad:

1 1/2 cups shallots, skinned and thinly sliced
splash of extra-virgin olive oil
pinch of salt

2 tablespoons miso
1/2 teaspoon powdered mustard (or a bit of whatever mustard you have around)
2 tablespoons brown sugar (or honey or agave)
1/4 cup (brown) rice vinegar
1/3 cup mild flavored extra-virgin olive oil
1 teaspoon pure toasted sesame oil (optional)

1/2 of a medium-large cabbage
1 cup slivered almonds, toasted
1/2 medium red onion, sliced
3/4 cup chives, minced
8 ounces extra-firm tofu (see headnotes), room temperature

Stir together the shallots, splash of olive oil and big pinch of salt In a large skillet over medium heat. Stir every few minutes, you want the shallots to slowly brown over about 15 minutes. Let them get dark, dark brown (but not burn). if needed turn down the heat. Remove them from the skillet and onto a paper towel to cool in a single layer. they should crisp up a bit.

Make the dressing by whisking the miso, mustard, and brown sugar together. Now whisk in the rice vinegar and keep whisking until it’s smooth. Gradually whisk in the olive oil, and then the sesame oil. Two pinches of fine grain salt. Taste and make any adjustments if needed.

Cut the cabbage into two quarters and cut out the core. Using a knife shred each quarter into whisper thin slices. The key here is bite-sized and thin. If any pieces look like they might be awkwardly long, cut those in half.

Gently toss the cabbage, shallots, almonds, red onion, chives and tofu in a large mixing/salad bowl. Add a generous drizzle of the miso dressing and toss again – until the dressing is evenly distributed. Add more a bit at a time if needed, until the salad is dressed to your liking.

Serves 3 – 4 as a main dish, 6 – 8 as a side.