Miso is an incredible fermented paste from Japan, traditionally used to make a light broth soup. It imparts a rich umami taste, and is so versatile in its uses - check out our easy recipes from the comforting leftover rice miso soup to delicious roasted miso wings!
Leftover Rice Miso Soup
Preparation Time: 5 mins Cooking Time: 10 mins
1 Tbsp Miso Paste
2 Tbsp Water
½ cup Cooked Rice
2 cups Water
1 Large Egg
Salt, black pepper, soy sauce for taste
Mix 1 Tbsp miso and 2 Tbsp water, set aside.
Bring 2 cups of water to boil, then add ½ cup of cooked rice. Cook for 5 minutes, stirring occasionally.
With two min remaining, drop the egg into the pot and thoroughly mix into the rice soup.
Turn off the heat, then add the miso paste mixture and whisk until thoroughly combined. Add salt, black pepper and soy sauce to taste.
Note: you can also add leftovers/vegetables during the cooking process to add more flavor.
Oven Roasted Miso Chicken Wings
Preparation Time: 15 min Cooking Time: 4.5 hours (4 hours marinade)
3 lb Chicken Wings
1/4 cup Miso
1 cup Ketchup
8 cloves Garlic (minced)
1/2 cup Soy Sauce
3 tbsp Mirin or Honey
1. Rinse wings and pat dry with paper towel. Cut through the joint of each wing to separate into two pieces using the tip of your knife and place wings in a Ziplock bag.
2. Mix all the remaining ingredients in a bowl and stir well. Add the marinade to the Ziplock and ensure all wings are well coated. Refrigerate for at least 4-6 hours or, for best results, leave in overnight.
3. Preheat oven to 500 degrees. Line a large baking tray with foil, then arrange the wings skin side down in one layer. Cook for 12 minutes, or until nicely browned. Then flip to skin side up and cook for another 15 mins until both sides are nicely browned.