Zesty Miso Butter Spread

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Miso Butter

Enjoy this tasty twist to a buttery spread made with our Miso Master Organic Mellow White, Sweet White or Traditional Red Miso. Our Miso Master Organic Sweet White and Mellow White Miso are lower in sodium and lighter in flavor and works great for Miso Butter on whole grain toast. Our longer aged Traditional Red Miso would be tasty for a Miso Butter flavoring tofu salad or thinned for a sauce. 

  • Author: Great Eastern Sun
  • Yield: 1 Cup 1x
  • Category: Spread

Ingredients

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Instructions

 

  1. Cream the first 2 ingredients together. 
  2. Mix in the remaining 3 ingredients for a fantastic topping on grilled tofu, tempeh, fish or chicken. This also makes a flavorful baked potato filling.
  3. For a yummy sauce over vegetables, thin with water or vegetable stock to desired consistency. Toss over steamed broccoli, grilled zucchini or yellow squash, sautéed greens, or green beans.
  4. Garnish with chopped parsley.

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Miso Buttercream

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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

Ingredients

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Instructions

  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.

Notes

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

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Grilled Sweet Corn with Miso Master Miso Butter

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Grilled Sweet Corn with Miso Master Miso Butter

Grilled Sweet Corn

Fire up the grill and grill up some tasty Sweet Corn and serve with a spread of our delicious, umami-flavored Miso Master Miso Butter!

 

 

Ingredients

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Instructions

Grilling Sweet Corn

  1. Pull back husks and remove corn silk. Fold husks back up around corn.
  2. Place corn in husks on grill and cook about 15-20 minutes, turning every 5 minutes to cook corn evenly.
  3. Remove from grill, remove husks and brush lightly with Miso Master Organic Miso Butter while still hot. YUM

Organic Miso Butter 

  1. Cream the Miso Master Miso of your choice together with the unsalted butter of your choice.
  2. Brush on grilled sweet corn. Store leftover miso butter in refrigerator and use within 1 week.

Notes

* We chose MELT USDA Organic Rich & Creamy Butter Made From Plants for our test recipe because the Palm Oil is “Our organic and Non-GMO palm fruit oil is Rainforest Alliance, and Fair Trade USA Certified. All of our palm fruit oil is sourced from Columbia, ensuring the palm fruit used is not linked to the destruction of rain forests, the release of greenhouse gases, displacement of native people, or the extinction of our beautiful Orangutans or Sumatran Tigers.”

VARIATION:
Soak silk-cleaned husks of corn in cold water for about 10 minutes before grilling. This will fill some of the husks with water that will steam the corn during grilling OR remove husks completely and cook sweet corn directly on grill.

 

FLAVORING IDEAS:
Add some of your favorite flavorings to spice up your Grilled Sweet Corn with Miso Master Organic Miso Butter:

  1. Chopped Parsley
  2. Cilantro
  3. Chives
  4. Garlic Powder
  5. Black Pepper
  6. Cayenne
  7. Chili Powder

SERVING IDEAS: Add Cut Grilled Miso Master Miso Buttered Corn from the cob and toss into fresh garden or pasta salads.

Miso Minestrone

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Miso Minestrone with Miso Master Organic Traditional Red Miso

What’s more warming (and satisfying) than a hearty winter Minestrone stew seasoned with Miso Master Organic Traditional Red Miso served with freshly baked organic corn bread!

 

  • Author: Great Eastern Sun
  • Yield: 6 Servings 1x
  • Category: Soup

Ingredients

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  • 3 cups water
  • ¾ cup carrots, chopped
  • ¾ cup zucchini, sliced
  • 1½ Tbsp fresh basil, finely chopped
  • 1 bay leaf
  • ¼ tsp fennel seed, Ground
  • ½ Tbsp sugar
  • 1/4 cup Miso Master Organic Traditional Red Miso
  • 2 cups crushed tomatoes
  • ¾ cup celery, Chopped
  • 1 cup onion, Chopped
  • ¼ tsp black pepper
  • ¼ tsp thyme
  • 1½ cups wagon wheel pasta
  • 2 Tbsp cooking sherry
  • 3 Tbsp soy Sauce

 

Instructions

  1. In a large soup pot, combine water, tomatoes, vegetables, herbs, and spices. Heat to a boil and simmer 30 minutes.
  2. Add pasta and cook until pasta is done. Remove from heat.
  3. Mix miso, sugar, sherry and soy sauce in a separate bowl. Add to soup, stir and serve.

 

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