♥︎Miso soup with pak choi & citrus balls

For ➋ large or ➍ small bowls 

1 l chicken or vegetable stock 

1 piece of ginger (1 thumb in size) 

4 small or 1 large pak choi  

2 handfuls of green leafy vegetables such as spinach or asparagus 

1 tbs dark or red miso 

for the meatballs: 

400 g minced poultry (or pork, beef or a mix) 

1 shallot 

1 clove of garlic 

1 piece of ginger (2.5 cm)

grated zest of 1 unsprayed orange & lemon 

25 blades of chives 

5 sprigs of coriander, the leaves (or other green herbs such as basil or parsley) 

salt & black pepper from the mill 

finish with available: roasted sesame oil, chili flakes, sesame seeds, soy sauce, green herbs, spring onion, fresh chili peppers, etc. 

Bring the stock to the boil with the sliced ginger (no need to peel it). Let the pot simmer gently with the lid on while you roll the meatballs. To do this, finely grate the ginger and chop the shallot, garlic and herbs. Mix together with the grated orange and lemon zest into the minced meat. Season the minced meat with salt and pepper and roll it into balls the size of a cherry. Remove the ginger from the broth. Then cook the meatballs in it for 3 to 5 minutes until done (when they float to the top, they are ready). Remove the stems from the pak choi and let it cook for 3 m, so that they are cooked but still have bite. Place a few tablespoons of stock in a bowl and dissolve the miso in it. Mix into the soup together with the green leafy vegetables. Or: after temporarily removing the balls, add the miso all the vegetables, first the hard white bok choy, then the green, to the broth. Add the balls at the end. 

♥︎Kikerage & enoki with udon noodles

For ➋

25 g dried kikerage (black fungus)

1 tbs sunflower oil

1 tbs mirin

100-150 g udon noodles

100 g fresh enoki, without feet, in 2 portions

5 g plant butter

3 scallions, cut in rounds

2 garlic cloves, chopped or crushed

1 tbs furikake

Pour warm water over the kikerage and let it soak for 15 m to 1 h. Drain it, and use as a base to cook the udon. If necessary, add some water. Heat and dissolve 1 tbs miso in it. Cook the miso as directed.

Meanwhile, fry the kikerage for 5-7 m in 1 tbs sunflower oil. Add a dash of mirin and let evaporate. Set the kikerage aside in another container. Stew the onion and garlic for 2 m in the same pan, with a little oil.

In the meantime, cook the enoki with a few small lumps of plant butter in 2 packets 1 m in the microwave.

Mix the kikerage with the onion and garlic.

Let the udon drip. Place on plate. Mix the kikerage and onion over it. Sprinkle with furikake.

Place the enoki on the plate.  Serve.

Kikerage is an edible mushroom and is a popular condiment in Japanese ramen noodles. It is also commonly known as wood ear mushroom, black fungus, jelly ear, jew’s ear, and mu-er in Chinese. It is known for its nutritious value.The edible mushroom gets its name from resembling the shape of an ear. Kikurage has a smooth surface on both sides and is dark brown in colour. Raw wood ear mushrooms carry a light woody fragrance. Once cooked, the mushroom is gelatinous and easily absorbs the flavours in the dish. To rehydrate wood ear mushroom, soak the desired amount in cold water for 1 to 2 h. The wild mushrooms can expand 3-4 times in size. For faster results, soak the dried kikurage in warm water for 20 m. However, the mushrooms will not expand as much and will be less crunchy. Once rehydrated, store in the fridge and consume within 1-2 days.

Easy miso sauce for noodles

For ➍ 

1 heaping tbs white miso paste 

1 tbs plain peanut butter or Chinese sesame paste 

1 tbs toasted sesame oil 

½ tbs chili garlic sauce, adjust according to desired spice 

½ tb soy sauce 

1 ts dark soy sauce, optional for colour 

½ tbs maple syrup or other sweetener like mirin

½ tbs rice vinegar or distilled white vinegar 

1 ts minced garlic 

1 scallion chopped 

Mix everything together. Add to the boiled and drained noodles.

Miso butter pasta with mushrooms

For ➋

120-200 g spaghetti

400 g oyster mushrooms

pinch of chili flakes

40 g walnuts or pecans, chopped

clove of garlic, crushed to a pulp

30 g butter

1 tbs white miso

1 tbs lemon juice

salt & black pepper

Cook the spaghetti in salted water until al dente.

Cut the mushrooms into pieces and fry together with the chili flakes and chopped nuts in some oil over a medium heat until golden brown. Season with salt and pepper.

Lower the heat, add the crushed garlic clove and stir-fry for 30 s before adding the butter and miso to the pan. Mix until the butter has just melted and deglaze with lemon juice and 100 ml of the pasta cooking water. Let it simmer until you have a smooth sauce.

Turn the heat very low and add the drained pasta to the pan. Mix about 1 m very well so that each strand has a nice layer of sauce and the sauce is almost completely absorbed. Add a few tbs of extra pasta cooking liquid while mixing if the sauce becomes too dry.

Divide the pasta between plates and season generously with freshly ground black pepper.

Soba & shimeji

For ➍
200 g soba noodles*
10 cl oil
2 garlic cloves, minced
150 g shimeji mushrooms, base discarded, mushrooms separated
1 tbs soy sauce
2 ts miso paste
salt & pepper
2 tbs finely minced parsley

Bring a large saucepan of water to a boil. Cook the noodles according to package instructions.

Meanwhile, heat the oil in a skillet over a low heat. Add the garlic cloves. Saute until fragrant, about 30 s.

Turn up the heat.

Add the shimeji mushrooms. Saute until the mushrooms are soft. Lower the heat. Add 1 tbs of noodles' cooking water, the soy sauce, and the miso paste. Stir until the miso is dissolved well. Adjust seasoning with salt and pepper. Leave the sauce to simmer.

Wash the noodles with cold water to remove the starch. Drain the noodles and add them to the sauce.

Stir well to coat every noodle. Serve with chopped parsley.

*Use spaghetti instead.

The shimeji mushrooms grow on the base of trees. They're very tasty, with a peppery flavor, but should not be served uncooked. They're great in stir-fries, or with fish, scallops or white meat. The pioppini mushroom is the European variety.
Read another shimeji recipe.

Fen'neru miso (fennel miso with ginger)

For ➍

2 tbs vegetable oil

500 g fennel bulbs, finely sliced

1 carrot, in thin sticks

white of 2 leeks, in rings

2 potatoes, peeled, diced

2.5 cm piece of fresh ginger, finely chopped

1 garlic clove, finely chopped

½ small green chilli peppers, sliced

1 small red chilli pepper, sliced

1 ts fennel seeds, crushed

salt

3 tbs red miso paste with barley

1.5 l dashi stock*

150 g watercress, chopped + extra for garnish

5 snow peas, halved

1 tbs lemon juice, freshly squeezed

Heat the oil in a large soup pot over medium heat. Add the fennel, carrot, leek and potatoes and fry the vegetables for a few minutes, until they are soft. Stir in the ginger, garlic, chillies, and fennel seeds. Season with salt and let everything cook on low heat for 10 m.

Dissolve the miso in 1.2 dl of boiling dashi stock.

Stir the miso mixture and remaining stock into the soup.

Let the soup simmer for 15-20 m, until the potatoes are soft. Add the watercress and snow peas. Boil gently for another 3 m.

Add the lemon juice to the soup.

Ladle the soup into bowls.

Garnish with additional watercress and serve the soup hot.

*Use chicken or mushroom stock

Mushroom miso risotto

For ➍

50 cl hot water 

2 tbs miso paste or liquid miso 

2 tbs olive oil

1 yellow or white onion, finely chopped* 

240 g risotto rice 

10 cl dry white wine 

1 tbs butter 

500 g mushrooms (oyster, shiitake, cremini) cleaned & torn or sliced 

sea salt & shichimi togarashi (Japanese pepper mix)

2 tbs parsley, minced 

Mix the hot water and miso in a saucepan, and keep liquid miso stock simmering over low heat. 

Heat the olive oil in another saucepan. Add the onion and sauté for 5 m, covered, over medium heat. 

Add the risotto rice, stirring until all of the rice is coated in the oil. Add the white wine and boil for 1 m. 

Add the miso stock one ladleful at a time into the risotto and onion mixture, stirring occasionally for about 20 m or until all of the stock is fully absorbed.  Or add the liquid, cover and look after 15 m whether the rice is soft enough.

In a separate sauté pan, melt the butter over medium-high heat and sauté the mushrooms until golden brown.** Season with salt and shichimi togarashi or pepper to taste. 

Divide the risotto onto serving plates. Top with the sautéed mushrooms and garnish with parsley.

*Use a mix of white or yellow onions and scallions. Add the scallions just before the stock is added.

**Or heat the pan, dry cook the mushrooms until slightly brown, then add the butter. Cover for 5 m on medium heat. You might add a splash of wine and a taste of balsamico bianco and lots of shichimi togarashi. Check whether the mushrooms are done.

Fluffy omelet with asparagus

For ➍

225 g asparagus, rinsed & tough ends snapped off

8 large eggs, separated

120 g shredded sharp cheddar cheese

6 cl milk

65 g all-purpose flour

½ ts cayenne or paprika

½ ts salt

1 tbs butter

Cut asparagus into 2-3 cm lengths. In a  pan over high heat, bring 25 cl to a boil. Add asparagus and cook until bright green and just tender when pierced, about 2 m. Drain, rinse with cold water, and drain again.

Meanwhile, in a large bowl, mix egg yolks, 4/5 of the cheese, milk, flour, cayenne, and salt until well blended. Stir in asparagus.

In another large bowl, with a mixer on medium speed, beat egg whites until stiff peaks form. Spoon about a quarter of the whites into yolk mixture; stir to combine. Scrape yolk mixture into bowl with remaining whites and fold together gently just to combine; do not overmix.

In an  ovenproof frying pan over medium-high heat, melt butter; swirl pan to coat. Pour in egg mixture and smooth top with a heatproof, flexible spatula. Cook until edges appear set and dry and bottom is browned (loosen edges with spatula to check), 7 to 8 m.

Transfer pan to oven and broil 10-12 cm from heat until omelet is puffed, set, and lightly browned, 3 to 5 m. Sprinkle evenly with remaining cheese; broil until cheese is melted and bubbling, 1 m longer. 

Serve at once from pan, spooning onto plates. 

Asian variant:

225 g asparagus, rinsed & tough ends snapped off

8 large eggs, separated

250 g scallions, chopped

6 cl miso stock

65 g all-purpose flour*

½ ts salt

1 tbs butter

Cut asparagus into 2-3 cm lengths. In a  pan over high heat, bring 25 cl to a boil. Add asparagus and cook until bright green and just tender when pierced, about 2 m. Drain, rinse with cold water. 

Meanwhile, in a large bowl, mix egg yolks, flour, scallions and salt until well blended. Stir in asparagus.

In another large bowl, with a mixer on medium speed, beat egg whites until stiff peaks form. Spoon about a quarter of the whites into yolk mixture; stir to combine. Scrape yolk mixture into bowl with remaining whites and fold together gently just to combine; do not overmix.

In an  ovenproof frying pan over medium-high heat, melt butter; swirl pan to coat. Pour in egg mixture and smooth top with a heatproof, flexible spatula. Cook until edges appear set and dry and bottom is browned (loosen edges with spatula to check), 7 to 8 m.

Transfer pan to oven and broil 10-12 cm from heat until omelet is puffed, set, and lightly browned, 3 to 5 m. Broil until cheese is melted and bubbling, 1 m longer. 

Japanese risotto with mushrooms & scallions

For ➋

80 cl water

1 tbs miso* 

1 tbs extra-virgin olive oil 

100 g sushi or other short-grain rice 

10 cl sake 

salt & freshly ground black pepper 

150 g enoki or shimeji mushrooms 

50 g chopped scallions 

25-50 g kaiware daikon sprouts**

2 tbs olive oil

Combine 1 tbs miso with the water and bring to a boil. Reduce the heat and simmer the stock. 

In a large saucepan, heat the olive oil over medium-high heat. Add the rice, stirring constantly in one direction, until well coated. Remove the pan from the heat and add the sake. Return to the heat and stir constantly in one direction until all of the liquid is absorbed. 

Add the stock in 10 cl increments, stirring constantly until the liquid is absorbed with each addition (about 12-15 m)***.   Season with salt and pepper. 

Meanwhile stir-fry the mushrooms and scallions in 1 tbs of oil. (about 5 m). Add some mirin if you want. The last 2 m add the sprouts.

Spoon into serving bowls. Garnish with the mushrooms, scallions, and sprouts and serve.

*or vegetal stock

**or sliced daikon

***or pour the warm miso stock on the rice, bring to a boil, cover with a lid and let cook on moderate heat for 12-15 m.

Read tip on risotto making.

Japan style risotto

For ➍

1 tbs sesame oil

300 g sushi rice, rinsed

2 garlic cloves, pressed or finely chopped

2 scallions, cut into thin rings, keep white & green parts separately

4 tbs white miso paste

50 g butter

400 g mixed Asian mushrooms, such as shiitake **, shimeji *** (beech mushroom) and enoki **** / *

50 g young spinach (optional) *

sesame seeds, toasted

Heat the sesame oil in a large skillet over medium heat. Fry the sushi rice, garlic and the white parts of the scallions 1 m while stirring until the rice grains are coated with oil. Spoon the rice mixture into a pan / wok with a lid.

Beat the miso paste with 75 cl of boiling water until the miso is completely dissolved and pour the liquid into the rice. Boil 10-15 m

Melt 20 g of butter in the frying pan over medium heat. Fry the Asian mushrooms 3 m until they are slightly softer. Stir them, put the lid on. Cook for 5 m over low heat, or until the mushrooms are al dente soft. *****

Stir the remaining butter into the baby spinach. Cook for 5 m with the rice. Add if necessary. extra liquid.

Let the rice rest for 1 m. Add sea salt and freshly ground black pepper to taste. 

Sprinkle the green parts of the scallions and toasted sesame seeds over the risotto.

* use other vegetables, such as pumpkin and snow peas

** the stems removed and the hat cut into slices

*** base removed and brushed

**** cut into thick vertical slices

***** otherwise: add the mushrooms to the risotto and cook for 5 m 

Read tip on risotto making.

Miso Brussels sprouts

For ➋ 

500 g Brussels sprouts 

150 g black rice 

3 tbs white miso 

2 tbs maple syrup 

1 tbs mirin 

2 ts sesame oil 

3 ts black sesame seeds 

6 radishes 

5 cl rice vinegar 

2 ts coconut blossom sugar 

pinch fleur de sel 

Clean 500 g Brussels sprouts. Cut them in half lengthwise. 

Boil 150 g of black rice according to the directions on the package. 

In a small bowl, beat 3 tbs white miso, 2 tbs maple syrup, 1 tbs mirin and 2 ts sesame oil until smooth. 

Add 3 ts black sesame seeds and mix well. Mix this marinade with the Brussels sprouts. 

Divide them over a baking tray covered with parchment paper. 

Bake 20 m in a preheated oven at 220 °C. 

Meanwhile make the sweet and sour radish. 

Cut 6 radishes into very thin slices, preferably with a mandolin. Beat 5 cl ml rice vinegar, 2 tsp coconut blossom sugar and a pinch of fleur de sel together until the sugar and salt have dissolved. Add the radishes and mix well. Let this marinate for 10-15 m. 

Serve the rice on a plate, top with the Brussels sprouts and radishes and drizzle lightly with the sweet and sour marinade.

Miso & mushroom omelet with kale salad

For ➍
1 tbs miso paste
4 eggs
1 tbs olive oil
200 g mushrooms, chopped
200 g kale, chopped, tough stems discarded (2 x volume of mushrooms)*
½ ts kosher salt
25 g unsalted chopped raw pecans or walnuts
75 g grated pecorino Romano cheese
for the vinaigrette*
1 clove garlic, finely minced
½ ts kosher salt & freshly ground black pepper
4 tbs freshly squeezed lemon juice
1 ts chile oil or chile sauce (optional)
2 tbs extra virgin olive oil
2 ts Dijon mustard
2 ts honey

Make the salad dressing by combining the vinaigrette ingredients in a jar with a tight fitting lid and shake well to combine. Taste and add more salt as needed.
Whisk the miso paste with the eggs. Heat a frying pan over medium-high heat and swirl in the olive oil. Add in the mushrooms and sauté for 2 m, or until mushrooms softened. Add in the egg and turn the heat to medium. Let cook for 2 m. Cover and let cook for an additional 1-2 m or until eggs are set.
While eggs are cooking, place the kale in a large bowl. Sprinkle with salt. Using massaging motion, rub the kale leaves together to break up and soften the kale.
When ready to serve, slice omelet in strips. Toss kale with some of the dressing, chopped nuts and pecorino Romano cheese. Serve with omelet.

*use broccoli or cavalo nero instead

**use about ¼

Miso & soy sea bass

For ➍
5 tbs sake
5 tbs mirin
3 tbs soy sauce
30 g brown sugar
70 g cup miso paste
4 (100-150 g) fillets fresh sea bass, about 2.5 cm thick
2 tbs chopped green onions

Whisk together the sake, mirin, soy sauce, brown sugar, and miso paste in a bowl to make the marinade.
Place the sea bass in a large sealable plastic bag and pour the marinade over the sea bass. Chill in refrigerator 3 to 6 h. Arrange the fillets on a baking sheet. Discard the marinade.
Preheat the oven's broiler and set the oven rack about 15 cm from the heat source. Prop the oven door to remain slightly ajar.
Bake the sea bass under the broiler until the fish flakes easily with a fork, 7 to 9 m. Sprinkle with chopped green onions to serve.
Serve with white rice and pak choi (Chinese cabbage).

Miso ginger dressing

For 20 cl
3 tbs white (shiro) miso paste
1 ts peeled & finely grated fresh ginger
5 cl seasoned rice vinegar
1 tbs fresh lemon juice
1 tbs mayonnaise
10 cl grapeseed or other mild-flavored vegetable oil
salt & freshly ground black pepper

In a food processor, combine the miso, ginger, vinegar, lemon juice, and mayonnaise. Process until smooth.

While the machine is running, add the oil in a thin, steady stream. Process until creamy and smooth.

Season with salt and pepper.

*This dressing will keep, tightly covered, in the refrigerator for up to a week. It can be used with any type of salad green, avocados, melon, tomatoes, tofu, chilled seafood, and poached or grilled fish or chicken.

Salmon with miso

For ➍
2 salmon steaks, cut in halves, bones removed
4 small green bell peppers, julienned
½ medium carrot, peeled, julienned
100 g enoki mushrooms, stems trimmed*
3 tbs white miso paste**
2 tbs sake***
1½ tbs sugar
2 tbs butter

Mix miso, sake, and sugar in a small cup. Put ½ tbs of butter and a portion of green bell pepper, carrot, and enoki on a large sheet of aluminium foil. Place a piece of salmon on the top. Spread a portion of miso mixture on the salmon.
Fold the foil and seal the edges. Make 4 foil packets.
Place two foil packets in a large skillet. Put water into the skillet up to about 1 cm high. Cover the skillet with a lid and steam on medium heat for about 15 m. Cook other 2 foil packets in the same way.
Serve with dry rice.

*Or use shiitake mushrooms.
**Soy bean paste. Avoid salty brown miso.
***Or use dry sherry.

Read more fish in a parcel recipes: Japanese seafood & vegetables, Moroccan spiced fish, fish & fennel, Burmese steamed fish, chicken or fish with lime & peppers, chicken or fish with basil & tomatoes, Italian fish parcel, saumon en papilotte.