Miso Buttercream



Miso Buttercream*


Top your favorite chocolate cupcakes with this tasty Miso Buttercream made with our Miso Master Organic Traditional Red Miso!

  • Author: Food and Wine
  • Yield: 1 1/2 Cups 1x
  • Category: Spreads



  1. In a medium sized bowl. mix the butter with the miso until smooth, using a handheld electric mixer at medium speed.
  2. Beat in the confectioners’ sugar and vanilla extract. Finally, stir in the lemon verbena.
  3. This delicious concoction can be refrigerated for up to 5 days.
  4. Allow to soften at room temperature before serving.


*February 2013 Food & Wine
VEGAN: For a vegan version try Melt Organic Plant Butter Sticks in place of dairy butter.


Delicious Dashi with Kombu and Shiitake

Make homemade Japanese Dashi Soup Broth


• 6 Inch piece Emerald Cove Pacific Kombu
• 4 Emperor's Kitchen Organic Whole Dried Shiitake Mushrooms
• 6 cups spring water


1. Add water, kombu and shiitake mushrooms to a large soup pot and soak for up to 1 hour.
2. After soaking, bring pot to a boil over medium heat and remove kombu once water begins to boil.
3. Turn pot to low and gently simmer for 10 to 15 minutes and remove shiitake mushrooms. (Save for other dishes.)
4. Dashi stock is ready to use or cooled or refrigerate and used within 5 days.

This Homemade Dashi Soup Broth recipe was adapted from The Miso Book by Jan & John Belleme

10 Days of Marvelous Miso Soups and Stews

posted in: SOUPS 0
We know our fans love recipes, so we're happy to share more soup and stew recipes from some of our favorite food bloggers that you can season with our American made, organic Miso Master Miso. Be sure to serve some Organic Vegan Cornbread by Organic Chef Tom. And remember not to boil miso by adding it to soups and stews at the end of cooking and simmer below the boiling point for 2-3 minutes. Happy miso soup and stew making!

  1. Ginger Miso Soup Love & Lemons
  2. Miso Stew epicurious
  3. Japanese Vegetable Stew with Miso Broth Slices of Blue Sky
  4. Chicken Miso Stew Katie Cavuto Blog
  5. Thick Miso Stew The Vegetarian Ginger
  6. Shiitake Mushroom Udon Noodle Soup Aberdeen’s Kitchen
  7. Miso Soup with Tofu & Cabbage by Jamie Oliver
  8. Hearty One Pot Meal Miso Soup Fat Free Vegan Kitchen
  9. Miso Tahini Chickpea Stew Dishing Up the Dirt
  10. Instant Pot Miso Red Bean Stew The Pig & Quill

Jeanine Donofrio / Love & Lemons Blog

While miso is a marvelously healthy and delicious seasoning for dishes from breakfast to desserts, a warm bowl of savory soup or hearty stew with umami miso can't be beat on a cold winter's day! So we're going to share 10 Days of Miso Soups and Stews for you to test out with our Miso Master Organic Miso. The first recipe we're sharing is this (more like a meal) "Ginger Miso Soup" by Jeanine Donofrio on her - and her husband, Jack's, fabulous Love and Lemons food blog. This miso soup has all the goodness of kombu (the king of sea veggies!), amazingly flavorful shiitake mushrooms, the zing of ginger and of course - our fav - white miso. (Try the recipe with our Miso Master Sweet White or Miso Master Mellow White Miso) The addition of soba noodles and tofu (vegan protein) really do make this soup a nourishing and satisfying meal all by itself. Click link for the printable recipe and explore more of Jeanine and Jack's "fresh, zesty recipes" and inspiring food pics! Happy miso soup making.


Chef Alexandra Jamieson / Epicurious

Here's recipe #2 of our 10 Days of Miso Soups and Stew. This "Miso Stew" by Chef Alexandra Jamieson over on Epicurious features the unique addition of arame and quinoa along with the more traditional ingredients of kombu, shittaki mushrooms, onions, carrots cabbage and tofu. Alexandra uses and white (shiro) miso, not sweet, we would recommend our Miso Master Organic Mellow White Miso for this recipe. One bowl of umami deliciousness!


Marc Rumminger / Slices of Blue Sky

This hearty "Japanese Vegetable Stew with Miso Broth" by Marc Rumminger on his Slices of Blue Sky blog is recipe #3 in our 10 Days of Marvelous Miso Soups and Stews. This nabemono style stew features nourishing root veggies, carrots, sweet potatoes, kabocha squash, Napa cabbage, leeks and shiitake mushrooms all simmered in a delicious dashi broth that is seasoned with sake, soy sauce and red or white miso. Marc said that he prefers "bold and hearty" red miso, so we recommend trying the recipe with our Miso Master Organic Traditional Red Miso.


Chef Aberdeen / Aberdeen's Kitchen

Recipe #4 of our 10 Days of Marvelous Miso Soups and Stews is this lovely "Shiitake Mushroom Udon Noodle Soup" by Chef Aberdeen on her Aberdeen's Kitchen blog. This nourishing soup was inspired by the steaming bowls of noodles and broth that Aberdeen enjoyed with her husband, Dan on their honeymoon in Japan. "I could not stop eating it!" There's everything you need for a wholesome, satisfying meal including the #umami goodness of shiitake mushrooms along with carrots, onion, and napa cabbage. Fresh ginger and garlic add that extra boost of flavor. She completed her dish with a broth of soy sauce, mirin (rice wine) and red miso. We're going to make some in the Miso Master Test Kitchen with our Miso Master Organic Traditional Red Miso and some of Emperor's Kitchen Organic Shiitake Mushrooms. Be sure to take time to explore more of Chef Aberdeen's "creative, comfort foods and easy recipes" on her blog.

Katie Cavuto Blog

Day 5 of our 10 Days of Marvelous Miso Soups and Stews brings you this "Chicken Miso Stew" by Katie Cavuto RD. Katie's miso stew "is perfect for feeding a cold or simply for warming you on a chilly day." The stew has all the ingredients needed for a healing stew including fresh ginger, garlic, shiitake mushrooms, mushrooms, kombu and white (shiro) miso. We'll test this recipe with our Miso Master Organic Mellow White Miso. Be sure to take some time to explore Katie's website for more healthy recipes, watch her cooking videos and enjoy her wellness tips from her Nourish. Breathe. Thrive Blog.


The Vegetarian Ginger 

This "Thick Miso Stew" by Veronica Sheppard on her Vegetarian Ginger blog, is our #6 of our 10 Days of Marvelous Miso Soups and Stews we're sharing. Inspired by a recipe in Vegetarian Times magazine this hearty stew features sweet potatoes, shiitake and button mushrooms, leeks, tofu and dulse. Veronica seasons this colorful bowl of goodness with mirin and red or white miso. You can test this recipe with our Miso Master Organic Traditional Red Miso or Miso Master Organic Mellow White.



Jamie Oliver

Recipe #7 of our 10 Days of Marvelous Miso Soups and Stews is this warming "Miso Soup with Tofu and Cabbage" with a flavorful "punch" with the addition of fresh ginger, garlic and red chili by Jamie Oliver. This colorful soup is super easy to make and ready to enjoy in just 20 minutes. Jamie doesn't specify what variety of miso to use, however we recommend our American-made, Miso Master Traditional Red Miso for this one. Click the link for the printable recipe and be sure to take time to check out Jamie's collection of fabulous recipes on his website and his latest cookbook Ultimate Veg: Easy & Delicious Meals for Everyone. Happy Miso Soup Making!


Fat Free Vegan Kitchen

Recipe #8 of our 10 Days of Miso Soups and Stew is this "Hearty One-Pot Meal Miso Soup" by Susan Voisin over at her popular Fat Free Vegan blog. This nourishing meal in a bowl features buckwheat soba noodles, umami shiitake mushrooms (so good!), carrots, edamame, baby bok choy and wakame. For seasoning this beautiful bowl of goodness, Susan adds fresh ginger root, garlic, mellow white miso and optional wasabi. This stew is logged for testing in the Miso Master test kitchen with our Miso Master Organic Mellow White Miso this week! Click link for printable recipe and be sure to take time to explore all of Susan's delicious collection of no-fat, low sugar plant-based recipes. Happy soup making >


Andrea Bemis / Dishing up the Dirt

Chickpea fans will love recipe #9 from our 10 Days of Marvelous Miso Soups and Stews. This "Miso Tahini Chickpea Stew" by Andrea Bemis on her Dishing Up the Dirt blog is "comforting, nourishing and bursting with fresh flavors." This stew is another beautiful meal in a bowl with chickpeas, quinoa, sweet potato and spinach with a super yummy miso tahini broth. Andrea used chickpea miso for her stew although she said you could substitute red miso if that is all you have on hand. Of course, we'll be making this beauty with our Miso Master Organic Chickpea Miso.

Click link below for printable recipe and for more of Andrea's recipes using "fresh, in season ingredients that are not only healthy, but something to be proud of when dishing up a meal for family, friends and strangers alike."  Enjoy!


Emily Stoffel / The Pig and Quill Blog

Recipe #10 of our 10 Marvelous Miso Soups and Stews is this beautiful "Instant Pot Miso Red Bean Stew" by Emily Stoffel on the pig & quill blog. This "richly flavored" stew features some of the classic veggies with a unique combination of herbs and spices that we think you'll find quite tasty. This stew calls for white #miso so we would recommend our Miso Master Organic Mellow White Miso. Emily serves this MISOlicious stew with optional toppings of ume pickled cabbage (recipe included), avocado, diced tomatoes, cilantro and grated pecorino romano. Be sure to explore more of Emily's fabulous recipes and Happy Miso Soups and Stew creating!

PRINTABLE RECIPE >  (Includes slow cooker method )

Soy-Ginger Soba Noodles


Soy-Ginger Soba Noodles

Soy-Ginger Soba Noodles
  • Author: by Chloe Coscerelli


Optional toppings: Cucumber, radish, or carrot, cut into matchsticks


MAKE IT GLUTEN-FREE: Use gluten-free soba noodles and gluten-free tamari. 

  1. Bring a large pot of heavily salted water to a boil over high heat.
  2. Add the noodles and cook according to the package directions.
  3. Add the edamame to the boiling noodles right before draining.
  4. Drain the noodles and edamame, and rinse with cold water.
  5. Transfer to a large bowl. 

Meanwhile, in a blender or food processor, combine the vinegar, sesame oil, tamari, maple syrup, ginger, and garlic. Blend until combined, then add the sauce to the noodles. Add the scallions, and sesame seeds and toss to combine. Add salt to taste and garnish with veggie matchsticks, if desired. Serve chilled or at room temperature.


Reprinted from Chloe Flavor. Copyright © 2018 by CKC Sales, LLC. Photographs copyright © 2018 by Christina Holmes. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.


  • Serving Size: 4 TO 6

Chloe Flavor
by Chloe Coscerelli
Saucy, Crispy, Spicy, Vegan

In Chloe Flavor: Saucy, Crispy, Spicy, Vegan (Clarkson Hardcover), Chloe Coscarelli, one of the most sought-after, celebrated, personable, and energetic vegan chefs of our time, debunks the myth that plant-based food is bland and boring with her bright, colorful, and flavorful dishes.

Chloe believes the most delicious food comes from plant-based ingredients, and for more than ten years, she has been at the forefront of the vegan revolution. With 125 recipes, more than 100 stunning photographs, and a foreword by Chef Michael Symon, Chloe Flavor is bold in taste, loud in color, unabashedly unique, and, above all, has recipes that are easy to make.

Visit Chef Chloe’s website to learn more about her work and to Purchase a copy of Chloe Flavor

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