Made by fermenting soybeans with salt, rice fungus kōji, and sometimes rice or barley, miso paste imparts a salty, umami-packed punch to soups, salads, roasted vegetables, and more.
Miso comes in a rainbow of colors, from sweet-and-salty white to salty-funky brown. You can substitute one miso paste for another in these recipes, but take note that the darker a miso, the more savory it’ll be.
Red miso paste, more fermented than its blond counterparts, adds piquancy to pork belly cooked with brown sugar, mirin, and sesame seeds.
We developed this compound butter to accompany a gleaming Grilled Seafood Tower, but it works as well simply tossed with boiled noodles as a simple weeknight pasta dinner. Get the recipe for Seaweed Butter
It’s rare that we encounter spaghetti squash not shredded into its eponymous noodle-like threads. But kept intact, it reveals a beautifully yielding texture and a savory, subtle flavor that’s perfectly offset by a rich walnut-miso glaze.
