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Miso is Japanese fermented soybean paste used to flavor many dishes, in addition to the familiar soup at sushi restaurants. There are dozens of varieties. Look for yellow miso, a mild, somewhat earthy, and almost sweet version that is often available in the produce section of large supermarkets. Try this thick rub on salmon fillets, dark-meat chicken, pork, tofu steaks, or eggplant slices. When grilling salmon, cook it skin side down the entire time without turning.

Recipe by Cooking Light May 2007

Gallery

Credit: Lain Bagwell; Styling: Jan Gautro

Recipe Summary

Yield:
1/2 cup (serving size: 2 teaspoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients, stirring well with a whisk.

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Nutrition Facts

23 calories; calories from fat 16%; fat 0.4g; mono fat 0.1g; poly fat 0.3g; protein 0.9g; carbohydrates 4.4g; fiber 0.2g; sodium 329mg.
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