Ginger-Miso Sweet Pea Spread*

Servings: 2 ½ Cups


  • 1/4 cup vegetable oil
  • 2 Scallions, sliced thinly
  • 1 Tbsp finely grated ginger
  • 1 Jalapeño, seeded and minced
  • 1 pound frozen sweet peas, thawed
  • 3 Tbs Miso Master Organic Mellow White Miso


  1. In a large skillet, heat the oil. Add the scallions, ginger, and jalapeño, and cook over moderate heat, stirring, until fragrant, about 1 minute. Add the peas and cook, stirring occasionally, until tender, about 3 minutes.
  2. Transfer the pea mixture to a food processor or blender and let cool slightly. Add the miso and 1/4 cup water and puree until smooth. Spoon the spread into a bowl. Serve with rice crackers or flatbreads.
  3. May be made ahead and refrigerated for up to 3 days.

* from the February 2013 issue of Food & Wine Magazine.

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