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  2. 25 Miso Recipes That Are Easy, Impressive and Teeming ... - AOL

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    It can give almost any ho-hum dish a boost of umami, whether it's dinner or dessert. Here are 25 miso recipes to start with, ranging from miso-glazed salmon with gochujang ric.

  3. Miso recipes that go beyond soup - AOL

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    For a sweet miso dessert, try this sticky miso bananas recipe.Start by heating butter in a pan. Then add sugar and miso paste, and stir until the mixture becomes smooth. Season with cardamom pods.

  4. This 2-ingredient sauce elevates plain veggies to culinary ...

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    Other miso butter variations include a spicy option spiked with garlic and Sriracha, a rendition with orange juice and orange zest, and one made with smoked paprika, mustard powder and rice vinegar.

  5. Katie Lee Biegel Just Shared a Comforting Cabbage Dish ... - AOL

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    3 tablespoons white miso paste. 3 cloves garlic, minced. 2 tablespoons extra-virgin olive oil. 1 medium head green cabbage, cut into 2-inch wedges. Kosher salt and freshly ground black pepper, to ...

  6. Fermented bean paste - Wikipedia

    en.wikipedia.org/wiki/Fermented_bean_paste

    Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of East, South and Southeast Asia. In some cases, such as the production of miso , other varieties of beans, such as broad beans , may also be used.

  7. Miso - Wikipedia

    en.wikipedia.org/wiki/Miso

    Miso (みそ or 味噌) is a traditional Japanese seasoning.It is a thick paste produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae), and sometimes rice, barley, seaweed, or other ingredients.

  8. How to Make Caesar Salad That Tastes Like It Came from a ...

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    As I read through the 163 comments I came across a genius idea: add miso paste to the dressing. A centuries-old staple of Japanese cooking, miso is a paste made of fermented soybeans and a food ...

  9. Miso soup - Wikipedia

    en.wikipedia.org/wiki/Miso_soup

    The type of miso paste chosen for the soup defines a great deal of its character and flavor. Miso pastes (a traditional Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae, known in Japanese as kōjikin (麹菌), and sometimes rice, barley, or other ingredients) can be categorized into red (akamiso), white (shiromiso), or mixed (awase). [3]

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