Winter Miso Recipes

Sweet Miso Leeks

6 leeks chopped
3 Tbs Sweet Brown Miso
1 onion chopped
½ cup oat flakes
1 Tbs tahini
1 Tbs oil

Saute onion 5 mins, add leeks and water to cover by 25mm. Simmer 20 mins.
Add oats slowly while stirring, then tahini.

Moreish Miso Chick Peas

150g dried chick peas cooked soft
Spring onions 8 small or 3 large
½ cup carrots cut half moons
1 dessert spoon tahini (dark)
1 tsp winter savory (fresh if possible)
2-3 Tbs Mellow miso
1 Tbs olive oil
Watercress

Cover carrots with water in small pan & low simmer with lid on until soft, allowing liquid to diminish but not run out. Drain & save liquid. Add fine chopped spring onion, chick peas, olive oil & saute 3 mins stirring intermittently Add tahini, winter savory, Mellow Miso to taste. Use save liquid to loosen mix. Watercress garnish.

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Oat Miso Spread

1 Tbs miso
1 Tbs tahini
1 Tbs oat flour
1/2 cup water
1 Tbs spring onions chopped
1 tsp oil

Saute onion with oil for 2 minutes, add tahini. Mix miso water and flour together and add, stir and cook low heat 5 minutes.

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Saute all ingredients in large fry pan slowly until starting to brown, add water to cover and cook till soft.Sauce 2 Tbs Sweet brown miso mixed with 1Tb edible linseed oil with veg juice to thin.

Serve with steamed carrots & parsnip, any type bean; plus pasta, rice or millet.

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Aduki Bean Soup

2 cups carrot cuts any size lengthways
1lb aduki beans (preferable soaked overnight to reduce cooking time)
1 onion chopped half moons
¼" piece kombu seaweed
1 Tb Amakuchi miso per person
parsley garnish
2 bay leaves

Put first 5 ingredients in large pan with plenty of water & simmer for 1hr plus. Add miso & let stand. Serve with parsley garnish.

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