All aboard for Flavortown 🚆
12 recipes [that aren't miso soup] to highlight the power of miso.
Hi friends,
If you’ve ever made a recipe of mine, it’s very likely miso paste was on the ingredient list. And if miso is new to you, well, think of it as an express train to Flavortown.
This fermented soybean paste has a salty, savory, and slightly sweet taste, and is one of the easiest ways to add savoriness (a.k.a. umami) to vegan meals. In non-vegan dishes, umami usually comes from meat, fish, or cheese. Although there are plant-based ingredients that are just as rich in umami (think mushrooms and tomatoes), miso is a concentrated source.
Today on TNB, I’ve rounded up 12 magical ways to put that tub of miso in your fridge to good use.
P.S. I’ve partnered with my friends at Yondu to host a special edition class in honor of Mother’s Day on May 11th at their Manhattan culinary studio. The theme is “Brunch for Dinner” and no, it’s not for moms only! 😉 Check out the menu + sign up.
