Best Japanese Miso And Sesame Sauce Recipes

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EASY SPICY MISO NOODLES



Easy Spicy Miso Noodles image

These Spicy Miso Noodles coated in a rich and fragrant miso-based sauce. They pack a a spicy kick from the homemade chili garlic sauce and if you'd love more spice, you can always add more chili sauce! I mixed these noodles together with some thinly sliced cucumber for that extra crunch and freshness that greatly compliments the richness of the sauce. Also added in some fresh cilantro and some sautéed shiitake mushrooms.

Provided by Jeeca

Categories     Main Course

Time 15m

Number Of Ingredients 16

1 heaping tbsp white miso paste
1 tbsp plain peanut butter (or Chinese sesame paste)
1 tbsp toasted sesame oil
1/2 tbsp chili garlic sauce
1/2 tbsp soy sauce
1 tsp dark soy sauce (optional for colour)
1/2 tbsp maple syrup ( or other sweetener)
1/2 tbsp rice vinegar ( or distilled white vinegar)
1 tsp minced garlic
1 scallion (chopped)
4 oz dry wheat noodles ( or dry udon noodles (2 bundles))
Thinly sliced cucumber
Fresh cilantro
Sautéed shiitake mushrooms (optional)
Other veggies of choice (you can blanch some greens like bok choy, spinach, broccoli, etc.)
1 to 2 tbsp of the noodle water (to thin out (if needed))

Steps:

  • In a large bowl, mix together all the ingredients for the sauce until smooth and well-incorporated. Taste the sauce and feel free to adjust to your taste. You can also add in more of the vinegar, soy, or chili garlic sauce later on after mixing in the noodles.
  • Heat a small pot with water over high heat. Once boiling, add in the dry noodles. Cook according to package instructions or until chewy or al dente. If blanching some vegetables, you can cook them before the noodles and then just set them aside.
  • Remove the noodles from the water and then immediately transfer to the large bowl with the sauce. Mix the noodles with the sauce until these are well coated.
  • Taste the noodles and feel free to season with more vinegar, soy, or chili garlic sauce, if you'd like.
  • Add in the cucumber, cilantro, and sautéed mushrooms (if using), and other vegetables (if using).
  • Mix everything together and enjoy! If you'd like to loosen the noodles a bit, you can add 1 to 2 tbsp of the water from the pot to thin out the sauce of the noodles.

Nutrition Facts : ServingSize 1 serving, Calories 324 kcal, Carbohydrate 46 g, Protein 12 g, Fat 8 g, SaturatedFat 1 g, Sodium 1375 mg, Fiber 4 g, Sugar 10 g, UnsaturatedFat 3 g

SPINACH WITH SESAME MISO SAUCE



Spinach with Sesame Miso Sauce image

Provided by Elizabeth Andoh

Categories     Leafy Green     Soy     Vegetarian     Quick & Easy     Low/No Sugar     Spinach     Healthy     Vegan     Sesame     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

4 (10-ounce) bunches spinach (preferably with root ends intact)
1 1/2 tablespoons Japanese sesame paste
1 1/2 tablespoons Saikyo shiro miso (white fermented soybean paste)
1 tablespoon water
1/8 teaspoon soy sauce
1 teaspoon sesame seeds, toasted
Special Equipment
kitchen string

Steps:

  • Wash spinach well. Gather spinach, root ends together, into 4 equal bunches and tie each bunch tightly around middle of stems with string. Blanch spinach, 2 bunches at a time, in a 6- to 8-quart pot of boiling salted water until just wilted, 15 to 30 seconds, then transfer with tongs to a large bowl of cold water to cool. Drain spinach and squeeze excess water from each bunch, squeezing well several times. Cut off string and cut spinach crosswise into 1-inch strips, including first inch of stems. Discard tough stem ends.
  • Stir together sesame paste, miso, water, and soy sauce to form a smooth, thick sauce.
  • Toss spinach with sauce and sprinkle with sesame seeds.

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