134888 shiitake edamame white miso vinaigrette Recipes

brown sugar, low-sodium soy sauce, water, miso (soybean paste), salmon fillets (about 1 inch thick ), chopped fresh chives

dried soba noodles, miso paste (to taste), firm tofu, chopped into 1/3-inch cubes, watercress (or spinach), well washed and stems trimmed, green onions, tops removed thinly sliced, cilantro, chopped, red pepper flakes (optional)

firm tofu, lemon juice, miso paste, nutritional yeast, soy sauce

water, tofu , cut into cubes, miso paste, dried wakame (about 6 calories )

sake, mirin (sweet japanese rice wine), light yellow miso (fermented soybean paste), brown sugar, soy sauce, sea bass fillets (each about 3/4 inch thick ), chopped green onions, chopped fresh basil

boneless, skinless chicken breasts (about 4 oz each), canola oil, miso paste (preferably kochujang), light sesame oil, chopped ginger, chopped garlic, red pepper flakes

red miso (or more to taste), garlic, chopped, grated ginger, rice wine vinegar, divided, firm tofu , cut into cubes, snow peas, trimmed, radishes, thinly sliced, scallions, thinly sliced, pea shoots , sunflower sprouts or radish sprouts, toasted sesame oil

brown sugar , packed, low sodium soy sauce, water, miso (soybean paste), salmon fillets (about 1 inch thick ), fresh chives, chopped

firm tofu, pressed, miso, rice vinegar, sugar, soymilk, ginger, garlic granules, water, soy sauce, olive oil or 2 tbsp sesame oil or 2 tbsp vegetable oil, cayenne pepper (optional), sesame seeds (optional)

dashi (recipe following), miso (red bean paste), firm tofu, cube into 1/2 cubes, green onions, sliced diagonally, mushrooms, water, kelp (2 inch square), bonito tuna or 3 tbsp dried bonito flakes

chicken breast, miso paste, mirin, rice wine, soya sauce, olive oil

boiling water, dried shiitake mushrooms, water, spaghetti, bread crumbs, carrot, shredded, scallions, thinly sliced, water chestnuts , finely chopped, cornstarch, low-sodium soy sauce, ginger root, grated, black pepper, egg whites, beaten, garlic, minced, canola oil, divided

dried shiitake mushrooms, crosscut beef shank, olive oil, divided, chopped leeks (white and pale green parts only), chopped peeled parsnips, chopped celery, garlic cloves, minced, water, diced tomatoes in juice, pearl barley, salt, ground black pepper, green beans, trimmed , cut into 1/2-inch pieces

olive oil, fresh shiitake mushrooms , stems discarded and caps cut into 1/2-inch-thick slices, white mushrooms , cut into 1/4-inch-thick slices, garlic cloves, minced, dry sherry, fresh lemon juice, yellow cornmeal, fresh parsley leaves, washed well , spun dry, and chopped, gruyere, grated (about 3/4 cup), war water (110o-115of.) plus additional tbsp if necessary, a 1/4-oz p ck ge (2 1/2 tsp) ctive dry ye st, all-purpose flour, salt

dried great northern beans (about 13 oz), water, onion, cut into 8 wedges, bay leaves, extra-virgin olive oil, thick lemon slices, fresh shiitake mushrooms, stemmed, caps sliced, chopped fresh parsley, chopped fresh thyme or 1 tbsp dried, chopped chives or green onions, fresh lemon juice, chopped seeded tomatoes, grated parmesan cheese (about 1 1/2 oz)

low-salt chicken broth, soy sauce, mirin (sweet japanese rice wine), minced peeled fresh ginger, shredded carrots (about 3 1/2 oz), yellow miso (fermented soybean paste), uncooked peeled deveined small shrimp, watercress, thick stems removed, sliced green onions, hot chili oil

unsalted butter, fresh shiitake mushrooms , stems discarded and caps finely chopped, shallots, minced, water, chopped fresh tarragon, whole large eggs, egg whites, shredded parmesan, kosher salt, prosciutto, fresh chives