I love miso and am always finding new ways to use it. Miso is a fermented paste, based on soybeans and a grain, most often, rice, barley or rye. It exists in a variety of colors and strengths due to different ingredients and fermentation methods. Best know as the base for broth-type soups, miso can also be used in marinades or to flavor simmered dishes or sauces. Shiro miso, also known as white miso, is the mildest miso paste. Here it is blended with ground, toasted nuts and can be zippy dip for crudités or a flavorful dressing for steamed vegetables and salads.
Ingredients
-
- Makes about a cup
- 3 tablespoons blanched almonds
- 3 tablespoons walnuts
- ½ cup light colored Shiro miso
- 3 tablespoons warm water
- ½ teaspoon sesame oil
- Black or White sesame seeds
Instructions
- Heat a dry skillet over medium heat, add the walnuts to the hot pan and cook, watching constantly and tossing frequently, until the nuts start to smell toasted and just begin to brown, about 3 minutes. Transfer to a plate and cool. Repeat process with the almonds. Combine the toasted nuts and grind to a paste in a food processor.
- In a medium bowl, stir the hot water into the miso paste. Add the sesame oil and the nut paste and blend until smooth. Garnish with sesame seeds
3.1
https://www.charlottepuckette.com/recipes/vegetables-and-grains/nutty-shiro-miso/
