Remember when miso was the in thing and you bought a tub of the stuff to cook with that one time?
Well, if it’s been sitting at the back of your fridge since then and you’re in need of some miso inspo, never fear! Your miso-y wish is our command.
We loved miso when it was trendy, and we STILL love it now, because it’s…
- A great sugar-free way to add flavour to your cooking.
- Made from fermented soybeans, so it’s good for your gut and aids digestion.
- High in protein.
- And, high in vitamins and zinc!
But enough selling it to you – you’ve already got the stuff! Here’s how versatile miso can be.
Dressing
What’s a salad without a delish dressing to top it off, right? Pre-made dressings however, are often packed with sweet stuff so, push them to the side and instead add miso to a simple DIY dressing for a deep umami flavour.
Try out Emma Galloway’s ‘Honey’ Mustard Miso Dressing!
Glaze
Miso can be turned into a quick ‘n’ easy glaze just by adding a drop of water. Drizzle over veggies and bake for an amazing side dish, or even brush over your fave protein for a main!
Miso-Baked Eggplant with Tahini Cream
Curry
An easy way to add depth of flavour to a curry, soup or sauce is with a tablespoon of miso paste.
This creamy vegetarian curry by Deliciously Ella uses an array of different flavours – miso being one of them.
Coconut Thai Curry with Chickpeas
The sweet stuff (say what?!)
Yeah, you read that right! Adding miso to your baking can give a salty flavour that balances the sweet. Finger-licking good!
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