Instagram story viewer> @misomaster> Tagged

Miso Master

@misomaster

324

posts

3.9K

followers

2944

following

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

POSTS STORIES REELS TAGGED

We are thrilled and so honored to have won The Vegan Chef Challenge in Asheville!!
It was a lot of fun! Cheers to our culinary team who work so hard to create deliciousness everyday, and ensure that there is always something amazing for everyone to enjoy!

#areyousurethisisvegan #thisslaps #vegan #eatercarolinas #exploreasheville

27

7

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!

22

0

Some meals stay with you long after the trip is over.

I still can’t stop thinking about the Aubergine & Labneh I had at The Kind Kitchen in Porto—roasted eggplant, vegan labneh, harissa oil, pistachios, and warm flatbread. It was one of those dishes that completely transformed a humble ingredient into something unforgettable.

This weekend’s kitchen project is my own homage to that incredible meal. It’s still a work in progress, but I think this eggplant is headed somewhere special.

Eggplant... on another level. 🍆✨

📍 Kind Kitchen @kindkitchen.porto  R. do Bonjardim 347, 4000-124 Porto, Portugal

Another fantastic find courtesy of the @happycow app. If you’re traveling plant-based, it’s one of the best resources for discovering memorable meals around the world.

#PlantBasedCooking #RecipeDevelopment #Eggplant #FoodCreator #karamthoms

10

2

If summer had a signature bite, this would be it. 🍅🌽

Sweet charred white corn whipped into a creamy miso butter, layered with juicy heirloom tomatoes on crispy sourdough. It’s simple, elegant, and the kind of recipe you’ll be making until tomato season is over.

🌽 Charred White Corn Butter Tomato Toast (Plant-Based)
with Heirloom Tomatoes, Basil & Miso Corn Butter
Serves 4

Ingredients

Charred White Corn Butter
• 1 cup frozen white corn, thawed and patted completely dry
• 2 tsp @pompeian extra-virgin olive oil
• 3 tbsp European Style Plant Milk Butter, softened
• 1 tbsp @cocojune_organic Unsweetened Yogurt
• 1 small garlic clove, finely grated
• ½ tsp @misomaster white miso
• ¼ tsp finely grated lemon zest
• ½ tsp fresh lemon juice
• 1 tbsp finely chopped fresh chives
• ¼ tsp @maldonsalt flaky sea salt
• Freshly ground black pepper

Toast
• 4 thick slices artisan sourdough or rustic country bread
• Extra-virgin olive oil, for brushing

Toppings
• 1–2 large heirloom tomatoes (@lombardofarms ), sliced ¼-inch thick
• Flaky sea salt
• Freshly cracked black pepper
• Fresh basil leaves
• Chopped chives
• High-quality finishing olive oil

Instructions

1. Pat corn completely dry. Heat olive oil in a cast-iron skillet over medium-high heat. Add corn and cook until deeply golden and charred, about 6–8 minutes. Let cool slightly and reserve ¼ cup.
2. Blend remaining corn with plant-based butter, yogurt, garlic, miso, lemon zest, lemon juice, salt, and pepper until creamy with a little texture. Fold in reserved corn and chives.
3. Brush sourdough with olive oil and toast until deeply golden and crisp. Let cool 2–3 minutes so the corn butter stays creamy.
4. Spread each toast generously with charred corn butter. Top with heirloom tomatoes, basil, chives, flaky sea salt, cracked pepper, and a drizzle of finishing olive oil.

Summer tomatoes deserve this recipe. Save it now so you have it when those heirlooms are at their peak.

#KaraMThoms #PlantBasedRecipes #SummerCooking #TomatoToast #veganrecipes

15

2

@flocktownfarm CSA delivery, a @traderjoes run, a quick @wholefoods stop + we’re back in business 🌽🍎🫑🥑✨

@vitalfarms pasture-raised organic eggs + butter
@brewdr kombucha
@misomaster miso paste
@stonyfield organic whole milk
@cocojune_organic plain coconut yogurt

3

1

1&2. Organic gluten free sourdough chocolate-miso cookies🍪 🍫
Recipe from @cannellevanille
3➡️4➡️5. Skillet roasted chicken and potatoes 🥔 🍗🔥🌿
Recipe from @inagarten
6. I’ve been working out, can you tell? 💪🤦🏻‍♀️
7. 🌤️

#privatechef #glutenfree #chocolatechipcookies #privatechefnh #lakewinnipesaukee

3

2

The summer heat is thick, Vermont, and the weather is acting completely wild.

Inside our market, things are getting even hotter.
We just loaded the shelves with irresistible local produce, sizzling meat deals, and the coolest new sips to get you through these sultry afternoon.

Your garden is begging for a refresh, and your kitchen is about to throw a party.
Text your neighbors, tag your friends, and share this link—it is officially GO TIME.

🫐 Fresh From the Local Growers:
Green Dragon Blueberries: Plump, sweet, and locally grown.
Cucumbers, Squash and Zucchini, Green Onions, Beets, Lettuce , tomatoes and so much more coming in daily!including Herbs & Flowers too

🍑🍑🍑🍑🍑🍑🍑🍑🍑🍑🍑
PA Peaches:
Juicy, sun-ripened, are finally in the house.

🥩 Sizzling Market Deals
The Discount: $2 OFF select frozen meats.

@vtsalumi VermontSalumi: Premium local pork sausage.

Vermont Family Farms:
Thick, juicy pork loin chops.

🥖 Irresistible Dips & Basics

@eatlittlesesame Sesame: Ultra-creamy artisan hummus.

@bitchinsauce Sauce: Spinach and artichoke dip spread.

@misomaster Rich, organic local miso.

Cold Drinks: A killer selection of tasty new cold beverages.

🐝 The Pollinator Party (Perennials)
The Stars: ‘Proven Winner’
Bee Balm and Woodland Phlox.
Size & Price:
Gallon pots, were $16.99,
NOW $14.99.

🌸 Pure LuxuryPeonies:
25% OFF (Were $35).

💥 The 50% Off
Refresh Annuals:
All packs, 4-inch, and 5-inch pots are 50% OFF.

Hanging Baskets: Our massive, gorgeous baskets are
50% OFF.

🏡 Visit Us Today
The weather is whacky, but our market is fully stocked and beautifully air-conditioned.

Skip the heat, grab your groceries, and load up your garden today.

📍 Address: 782 Route 106, Reading, VT 05062

⏰ Hours: Monday – Saturday: 9:30 AM – 5:00 PM |
Sunday: 10:00 AM – 3:00 PM

15

1

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

#recipe #miso #soup

66

18

Banana miso cookies and cream 🍨 #cookiesandcream #homemadeicecream

24

1

Recently the most requested private dinner selections have been meatless. @chefhannahriley will create a locally, seasonally sourced dinner to satisfy the most avid meat eaters

📸
Miso Sweet Potato•
maple tahini greek yogurt | caramelised onion | toasted pine nut | arugula

2

1

Miso and corn hummus. 🌽
Two ingredients you’d never think to add to hummus — and somehow it just works.
Save this one. 👇

Recipe:
- 1 can of chickpeas
- 2 ears of corn, kernels removed (save cobs for version 2!)
- 1 tbsp chickpea miso paste
- 4 garlic cloves
- 1 tsp ground cumin
- 2 tsp salt
- 1/4 cup tahini @soomfoods

- in a small pot, add the chickpeas and their liquid, the corn kernels, miso paste, ground cumin and garlic cloves.
- Being the pot to a boil and then simmer for 10 minutes
- Add everything to a blender or food processor and puree until smooth.
- Add the salt and tahini paste and blend again to get extra smooth!

For the toppings:
- 1/4 cup olive oil
- 1 summer squash, sliced thin
- 1 ear of corn, kernels removed (save the cob!)
- 3 cloves garlic, sliced thin
- 1 tbsp chopped parsley
- 1 tsp fiery harissa spice @nyshuk
- Salt to taste
- 1 lemon, zested and juiced
- 1 tsp garlic

- in a sauté pan, add your olive oil and turn onto high heat
- When the oil begins to smoke, add your thinly sliced summer squash and fry until light golden brown, then add your corn and saute the corn until golden brown over medium high heat
- Add your garlic and harissa spice and saute for another 2 minutes over medium heat
- Season with salt, parsley, lemon zest and juice and remove from the heat and garnish your corn hummus!

61

13

@drafthouseaustin but make it ice cream 👀🍨💭 buttered popcorn ice cream with @misomaster caramel, and Buncha Crunch clusters topped with @maldonsalt flakey salt 🍿 perfect movie watching, summer treat! #homemadeicecream

27

7