30 minute happy belly dinner
September 1st, 2010
Judging from my last post, it seems we should spend a little more time getting acquainted with my good friend miso.
A brief and likely inaccurate history of our friendship:
1997 – I try miso soup for the first time at random sushi restaurant. I like, but think nothing of it.
2005 – I spot Christina Pirello on TV adding something brown and thick to her soup and talking about how it’s good for digestion. My interest is piqued and I end up buying Jessica Porter’s book, The Hip Chick’s Guide to Macrobiotics. It changes my life.
2006 – My then boyfriend/now husband gets interested in asian cooking and decides to make miso soup at home. Our cat ends up on the counter eating dashi from the open bag, but otherwise it’s a success.
2007 – I start writing a blog and dedicate an early post to miso. I was still in my macrobiotic phase. Approximately zero people read it, but I keep blogging for some reason.
2007-present – I get the courage to buy and try every variety of miso I can get my hands on. Results have included Mediterranean Lentil Salad, Raw creamy herb wraps, and of course…today’s recipe.
According to Wikipedia:
Miso is a traditional Japanese seasoning produced by fermenting rice, barley and/or soybeans, with salt and the fungus kōjikin, the most typical miso being made with soy. The result is a thick paste used for sauces and spreads, pickling vegetables or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. High in protein and rich in vitamins and minerals…Miso is typically salty, but its flavor and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory, and there is a very wide variety of miso available.
Jessica Porter says:
This is one of life’s most incredible foods…As a fermented food, miso creates good-quality flora in the intestines. It also eliminates radioactive elements from the body. [It's an] overall blood purifier and alkalizer
So, how else can you use miso? One of the easiest ways is in a dressing. You can add a little to any recipe in place of salt, but in this dressing recipe it’s a major player. I should mention that if you are interested in learning cool stuff and freshening up your body after a long beer-and-hotdog-filled summer, you can eat meals like this as part of my upcoming 21 Day Detox. Don’t wait. We’re getting started soon!
Creamy Lemon Miso Bowl
adapted from a few Veganomicon recipes thrown together
2 cups brown rice
Zest of 3 lemons
2 lbs. fresh broccoli, cut into large florets
1 lb. mushrooms, sliced
4 Tbl. sesame oil, divided
sprinkle of salt + pepper
2 lbs. tofu, cubed into small pieces
1/2 cup water
4 cloves garlic, minced
Juice of 2 lemons
4 Tbl. soy sauce
For dressing:
1/4 cup tahini
1/4 cup sweet white miso
Juice of 1 lemon
1/2 cup water
Optional: soak brown rice overnight or for a few hours. Otherwise, just rinse and combine with 4 cups of water and zest of 3 lemons in a pot. Bring to a boil, then simmer until water is absorbed. Alternatively, use a rice cooker!
In a small bowl, combine 1/2 cup water, garlic, juice of 2 lemons, and soy sauce. Add tofu pieces and allow to marinate.
Heat oven with two cookie sheets inside to 500F. While oven heats and rice cooks, toss broccoli and mushrooms with 3 Tbl. sesame oil and salt/pepper in a large bowl. Transfer veggies to piping hot cookie sheets (careful!) and roast for 10 minutes.
In a large pan, heat 1 Tbl. sesame oil over med high heat, then add tofu and marinade. Cook, stirring frequently, until liquid evaporates and tofu browns.
For dressing, blend ingredients well. I used my magic bullet blender.
When rice is cooked, serve in bowls with roasted veggies, tofu and top with dressing. Tastes great hot, room temperature or cold.
