Don't get me wrong - miso soup is probably one of my favorite soups of all time. There is something about the pungent saltiness of it that is just comforting. Sadly, miso often is overlooked as useful for anything else. We all know the miso-glazed cod (now used on salmon and other fish at various restaurants) that Nobu made famous, but there are other ways to use this delicious ingredient, too. Now when you buy a tub of it at your local market (in the refrigerated section if you haven't seen it before), you don't have to let it just hide in the back forever, sadly waiting for the day when you toss it because you just didn't go through it. My suggestion for those just getting in to the miso world is to start with white, as it has the mildest flavor. Here are some interesting ways to use this lovely fermented ingredient.

Miso Oatmeal Scotchies

Ingredients:

6 Tablespoons (3 ounces) unsalted butter, softened

1 Tablespoon white miso

1/2 cup firmly packed light brown sugar

1/4 cup plus 1 tablespoon granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup (5 ounces) unbleached all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 cup old-fashioned rolled oats

1 bag butterscotch chips

Procedure:

Preheat oven to 350˚ F and position an oven rack in the center of the oven.

In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. 

Place butter, miso, brown sugar, and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until smooth and blended, scraping halfway through, about 2 minutes.  Add the egg and vanilla and blend well.

Add flour mixture to the butter mixture all at once.  Turn the mixer to the lowest speed and blend slowly, just until there are no more patches of flour.  Stop and scrape bowl.

Add the oats and butterscotch chips and blend on low just until combined.  Remove the bowl from the mixer and stir gently a few times with the spatula to make sure there are no more patches of unincorporated flour or butter.

Drop the dough in tablespoon-size mounds onto parchment-lined baking sheets approximately 2 inches apart.  For less spreading in your cookies, refrigerate for 15-20 minutes before baking.

Bake the cookies one sheet at a time, rotating the sheet halfway through, for 13 to 16 minutes, until the cookies are golden brown at the edges and still a bit pale in the center.  Transfer to a cooling rack and let the cookies cool completely.

Keep the cooled cookies in an airtight container at room temperature for 3 to 4 days.

Miso Carrot Sauce

Ingredients:

1 cup carrot juice

2, 1/2" slices of ginger, lightly crushed

1 clove of garlic, lightly crushed

1 Tablespoon white miso

1/4 teaspoon fish sauce (preferably Thai)

1 Tablespoon unsalted butter

Procedure:

Add carrot juice, ginger, and garlic to a saucepan set over medium heat. Bring to a boil, and reduce by half. 

Remove from heat and remove ginger and garlic and discard. Whisk in miso and fish sauce. Whisk in butter until melted. Taste and adjust seasoning with additional fish sauce, if needed. Serve immediately.

Dumpling Dipping Sauce

Ingredients:

1 Tablespoon white miso

1 1/2 teaspoons rice wine vinegar

1/2 teaspoon soy sauce

1/2 teaspoon sesame oil

2 teaspoons water

3/4 teaspoon sugar

1/4 teaspoon finely minced or grated ginger

Procedure:

Mix all ingredients together in a bowl and serve!

Miso "Quickles"

Ingredients:

1 1/2 cup water

1 cup unseasoned rice wine vinegar

1 Tablespoon white miso paste

1 teaspoon salt

1/2 teaspoon sugar

1 large clove garlic, sliced very thinly

3, 1/2" slices of ginger, lightly crushed

1 scallion, white part only, sliced

2 cups vegetables of your choice, cut in bite sized pieces (try cucumbers, carrots, cauliflower, roasted beets, fennel, etc.)

Procedure:

Bring all water, vinegar, miso, salt, sugar, garlic, ginger, and scallion to a boil in a small saucepan set over medium heat. Once sugar and salt have dissolved, pour over vegetables and let cool. Eat immediately or store in an airtight container in the refrigerator for up to 1 week.