Miso Spice

By Mark Bittman

Published March 7, 2012

  • Yunhee Kim for The New York Times; Food stylist: Stephana Bottom. Prop stylist: Megan Hedgpeth.
Media 1 of 1
Total Time
About 7 hours, almost completely unattended
Rating
4(53)
Comments
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Limiting miso to soup is like limiting Parmesan to pasta. For starters, you can dry it and turn it into a condiment (which happens to be reminiscent of Parmesan). Use this to season a whole fish, croutons or bread crumbs; sprinkle the top of bread with it before baking; warm it in sesame or peanut oil for a bagna-cauda-style dip.

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Ingredients

Yield:About ¼ cup

  • ½ cup miso

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 68 calories; 1 gram polyunsaturated fat; 2 grams fat; 2 grams fiber; 1282 milligrams sodium; 4 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 175. Line a baking sheet with parchment paper. Smear the miso in an even layer, as thinly as possible, over the parchment. It’s O.K. if it’s ragged around the edges or even a little thick in places.

  2. Step 2

    Bake, undisturbed, until large pieces of miso peel easily from the paper, about 3 hours. Turn the pieces and bake on the other side, until the miso crumbles easily, another 3 to 4 hours.

  3. Step 3

    Let the miso cool, then crumble it with your fingers or grind finely in a spice mill or designated coffee grinder.(It keeps in the fridge in a sealed jar for months.)

Tips

  • Cayenne or other ground chilies; ground kombu or crumbled nori; sesame seeds.

  • Season a whole fish, croutons or bread crumbs; sprinkle the top of bread before baking; warm it in sesame or peanut oil for a bagna-cauda-style dip.

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Ratings

4 out of 5
53 user ratings
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Comments

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RudisHuman

Or...a dehydrator? @Stacey

Stacey

Can this be done in an Air Fryer on the Dehydrate mode?

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