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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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light May 2007

Gallery

Credit: Lain Bagwell; Styling: Jan Gautro

Recipe Summary test

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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