Carrot soup with miso and sesame
Ingredients
- 2 tablespoons olive oil
- 2 pounds carrots, peeled, thinly sliced
- 1 large onion, finely chopped
- 4 regular or 6 small garlic cloves, peeled and smashed
- 1 tablespoon finely chopped or grated ginger, or more to taste (it could easily be doubled)
- 4 cups vegetable broth
- 1/4 cup white miso paste, or more to taste
Directions
Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.
Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.
Ladle into bowls and garnish each with a drizzle of sesame oil.
(source)
Asian spinach salad with miso giner vinaigrette
Ingredients
- 1 x 6 oz bag of baby spinach leaves
- A handful of mint leaves
- A few sheets of thinly sliced nori seaweed
- A few pieces of thinly sliced candied ginger
For the Vinaigrette:
- 1/2 cup of rice wine vinegar
- 1 cup of any vegetable oil
- A few heaping spoonfuls of honey (2 tbsp)
- A heaping spoonful or two of miso paste (I always omit this)
- A small knob of grated ginger
- A few dashes of toasted sesame oil (1tsp)
- A few dashes of soy sauce (3 tsp)
Directions:
Toss the spinach, mint, nori seaweed and ginger with a generous splash of the dressing. It’s as simple as that.
For the Vinaigrette:
Mix everything together until smooth vinaigrette forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!