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Miso Master

@misomaster

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Organic miso crafted the traditional way. Clean Ingredients • slow fermentation • deep umami.
Made in the USA since 1979

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Another steamy day of miso production taken in Western North Carolina by @misomaster

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3 days ago

One of my all-time favorite simple dishes to make when I want something that is freakin’ tasty but also has a ton of nutrients is mushroom-tofu MISO soup. It’s the perfect combination of umami and comfort and has fresh herbs, cubed tofu, sautéed crispy-garlic-mushrooms (which add great texture and insane flavor), and the star ingredient, chickpea miso.

This soup is also super dynamic. I mix up the herbs I use every time, and love using 2-3 different herbs so that each bite has its own unique flavor. The herbs add a fresh texture that pairs well with the softness of the tofu and the crispiness of the garlicky mushrooms.

To make this dish, all you have to do is chop your fresh herbs, cube your tofu, sauté your mushrooms in a pan with some high-heat oil until they are crispy, but not burnt, adding your chopped garlic toward the end so that it doesn’t get bitter. I also add a splash of apple cider vinegar to my mushrooms mid-sauté for added flavor.

Next you add a healthy spoonful of your favorite miso to a bowl with just a couple ounces of hot water and whisk it well. You want to make a little miso mud to make sure it’s incorporated well and not floating in chunks. Then add your cubed tofu, fill the rest of your bowl with hot water, and top with your garlicky mushrooms and fresh herbs.

So yum! by @misomaster

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6 days ago

Weekends are for epic meals. What are you cooking? by @misomaster

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7 days ago

A mix of koji, soy beans, and salt starting it’s one year journey to become red miso. taken in Western North Carolina by @misomaster

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9 days ago

One of my go-to’s on busy nights — Garlicky Tofu Mushroom Miso Soup 🖤🍲

#recipe #miso #soup by @misomaster

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13 days ago

If you’re hosting or attending gatherings this weekend, this easy Lemon Miso Hummus is exactly what you want on the menu. It’s quick to make, loaded with plant-based protein and fiber, and friendly for most diets, plus it’s eye-catching and feels special. You’ll want to come back to this healthy summer appetizer again and again all season long.

I’m excited to be teaming up with @misomaster to bring you a series of three recipes, all of which will celebrate the complex, savory flavor of miso. Adding their Chickpea Miso into hummus is a simple way to boost the umami flavor, yielding a hummus that feels more unique and satisfying. Miso, a fermented food, is also rich in gut-healthy probiotics.

➡️ MORE MISO RECIPES COMING
Can you guess the other ways I’ll be using miso? Stay tuned for new miso recipes coming in August and September. Hint: I’ll be using it in no-cook ways to preserve the living probiotics.

➡️ RECIPE
For the Hummus:
- Two 15-oz cans of chickpeas, drained and rinsed
- ½ c tahini
- ¼ c Miso Master Chickpea Miso
- Juice of a lemon
- ½ tsp salt
- Drizzle of olive oil or water as needed

For Garnishing:
- 6-8 artichoke hearts
- ¼ c assorted olives
- Sprig of fresh basil
- Several sprigs of fresh dill
- Drizzle of olive oil
- Freshly-ground pepper

Directions:
1. In a food processor, combine the chickpeas, tahini, miso, lemon juice, and salt. Process for several minutes until smooth, scraping down the sides as needed. If you have trouble getting a smooth hummus, add a splash of olive oil or water and re-process.
2. Taste and adjust the miso, lemon, and salt as desired.
3. Transfer the hummus to a serving bowl.
4. Top the hummus with artichoke hearts, olives, basil, and dill. Finish it with a small drizzle of olive oil and freshly-ground black pepper.

Make-Ahead Tips
Make the hummus up to two days ahead of time and store it in the fridge in a tightly sealed container. When ready to serve, transfer the hummus to a serving bowl and garnish.

#miso
#hummus
#summerparty
#healthyappetizers
#summerappetizer by @misomaster

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23 days ago

:::TEMPEH ASPARAGUS APP:::

Super easy and delectable appetizer!

I roasted asparagus, purple cabbage and whole garlic cloves with some olive oil and smoky sea salt. Pan fried our miso ginger tempeh and topped with a quick blender sauce made of tahini, almond butter, spicy sesame, @misomaster miso and some kimchi juice! So much umami yum in this.

#smilingharatempeh
#avleats
#ashevillevegan
#ashevillechef by @misomaster

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a month ago

We often get asked the question: if you cook with Miso won’t you kill the probiotic content?

Short answer: mostly yes

Long answer: Miso still adds an amazing complex umami flavor to any dish even if the beneficial bacteria is cooked off. In addition to gut health, another important plus to fermented foods is that the fermentation process makes nutrients more bioavailable. So, Miso is a simple yet powerful way to add flavor to any dish, replacing other sauces or ingredients you may want to avoid in your diet.

Pro tip: add the miso at the end of cooking where the heat is off or low. This can help maintain the living quality of the Miso. taken in Asheville, North Carolina by @misomaster

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a month ago

Super easy Miso Salmon Glaze recipe.

• Tbsp Miso Master Mellow White Miso
• Garlic
• Olive Oil
• Squeezed half lemon

Whisk then paint on Salmon.

This is a great starting point. You can add any herbs or other ingredients you want. Use this on any protein for an umami bomb! taken in Asheville, North Carolina by @misomaster

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a month ago

Miso Sriracha Rotisserie Chicken at @earthfare Westgate in Asheville. taken in Earth Fare Westgate by @misomaster

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a month ago

Easy Miso Vegan Cheese by @misomaster

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a month ago

After a long week of travel, I’m making a nice home cooked meal with some top shelf North Carolina produced products. by @misomaster

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a month ago