Tag Archives: miso

Broccoli spread

28 Feb

confit broccoli

I wasn’t sure what to call this broccoli concoction…

It started out as broccoli confit, but I’ve cut so much on the oil that the name no longer fits. I thought of broccamole, but decided the lack of avocados ruled that one out.

Patés are too smooth, dips are for dipping. Which led me to “spread” – so broccoli spread it is.

Whatever the name, it’s very moreish stuff. I serve it as an appetiser on toasted sourdough or crackers. I also eat it with a spoon straight out of the fridge. Continue reading

Spinach and abura age miso soup

7 Apr

spinach-tofu miso soup

This spinach and abura age miso soup makes a change from the tofu and wakame version I usually serve when we have Japanese food. Continue reading

Carrot and miso soup

17 Mar

Carrot and miso soup

A bowl of vivid orange carrot and miso soup is a cheering sight on a chilly grey day. I really like how the Asian flavours of miso, ginger and sesame play against the natural sweetness of the carrots.

I’ve never seen the point of adding sugar to carrot dishes – honey-glazed carrot coins, tzimmes and the like – as they are sweet enough already. Of course, carrot cake is another matter entirely…

Continue reading

Asian slaw with citrus miso dressing

30 Jul


I was going to steam some mange tout to accompany the salmon phyllo parcels, but decided to shred them into an Asian-style slaw instead. I just go with whatever vegetables I have on hand – cabbage, carrots, peppers, bean sprouts, celery, and daikon radish are all options.

I usually add grated ginger to the dressing as well, but I thought the fish had that base covered. Continue reading

Miso soup with tofu and seaweed

6 Jul


I sometimes knock together a super quick bowl of miso soup by boiling water in the kettle, pouring it into a cup with a teaspoon of miso paste, then adding some chopped tofu and green onion. But it’s still easy – and tastes a lot better – when I take the time to measure the ingredients. I use a recipe in At Home With Japanese Cooking by Elizabeth Andoh. Continue reading