Miso Peanut Spread Food

EASY SPICY MISO NOODLES

Steps:

• In a large bowl, mix together all the ingredients for the sauce until smooth and well-incorporated. Taste the sauce and feel free to adjust to your taste. You can also add in more of the vinegar, soy, or chili garlic sauce later on after mixing in the noodles.
• Heat a small pot with water over high heat. Once boiling, add in the dry noodles. Cook according to package instructions or until chewy or al dente. If blanching some vegetables, you can cook them before the noodles and then just set them aside.
• Remove the noodles from the water and then immediately transfer to the large bowl with the sauce. Mix the noodles with the sauce until these are well coated.
• Taste the noodles and feel free to season with more vinegar, soy, or chili garlic sauce, if you'd like.
• Add in the cucumber, cilantro, and sautéed mushrooms (if using), and other vegetables (if using).
• Mix everything together and enjoy! If you'd like to loosen the noodles a bit, you can add 1 to 2 tbsp of the water from the pot to thin out the sauce of the noodles.

PEANUT BUTTER-MISO COOKIES

Steps:

• In a medium bowl, combine flour, baking soda and baking powder, and whisk until incorporated. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, mix butter, light brown sugar and granulated sugar at medium speed until light and fluffy, about 5 minutes.
• Add miso and peanut butter to the mixing bowl, and continue to mix at medium speed, about 1 minute. Scrape down sides of the bowl to make sure all of the ingredients are evenly incorporated, and mix a bit more if needed. Add egg and vanilla extract, and mix until just combined.
• Add 1/3 of the flour mixture to the mixing bowl, and mix on low speed until flour mixture is incorporated. Repeat with remaining flour mixture in two batches until all of it is incorporated.
• Place 1/2 cup Demerara sugar into a small bowl. Working with one piece at a time, scoop out about 2 heaping tablespoons of dough (about 50 grams per cookie), and roll each portion between your hands until it is nice and round. (If the dough is too soft to roll, you can pop the mixing bowl in the refrigerator for 5 to 10 minutes to firm the dough up slightly.) Drop the piece of dough into the bowl of Demerara sugar and turn to coat. Transfer each ball to a parchment-lined baking sheet, arranging them about 3 inches apart. Repeat with all of the dough.
• Refrigerate for 2 hours and up to overnight. (Even 15 minutes of refrigerator time will help the dough firm up, and the flavors meld. The longer the dough is refrigerated, the more mellow the flavors will be.)
• When ready to bake, heat oven to 350 degrees. Bake cookies for about 15 minutes, until crisp at the edges and slightly puffed in the middle. They should still be a bit underdone in the center. Pull out the baking sheet and hit it against a counter. Place back into the oven to finish for about 3 to 4 minutes. When cookies are firm at the edges and slightly puffed in the center, pull them out and again hit the baking sheet against the counter. The cookies should appear flat and crinkly at the center.
• Let the cookies cool on a baking sheet for a few minutes, then transfer to a cooling rack. Store fully cooled cookies in an airtight container; they should retain their chewy texture for a few days.

味噌花生調醬 MISO PEANUT SAUCE

Steps:

• Add all ingredients to a jar and mix together to combine. Taste to add more syrup or sesame oil if you prefer.

MISO-PEANUT SPREAD

Steps:

• Place the roasted peanuts in a plastic bag or a pastry bag and place on your work surface. Roll over the bag with a rolling pin until the peanuts are crushed.
• Combine the crushed peanuts, peanut butter, miso, honey, mirin and orange zest in a bowl and stir together until smooth. Refrigerate until ready to use.

MISO MAPLE NUT BUTTER

Steps:

• Combine all ingredients in a food processor and pulse until the butter is mostly blended.
• If you want a creamy butter, keep pulsing and blending, but I think the chunks of Marcona almonds in this recipe really make it special.
• Scrape into a lidded container and refrigerate.

PEANUT NOODLES

Steps:

• Cook the noodles until tender. Find the specific preparation instructions on the package. Once tender, rinse the noodles under cold running tap water to stop the cooking process.
• Then let them drain for a few minutes. In the meantime add the miso paste and chicken stock to a non-stick pan.
• Place it over medium-high heat and bring the ingredients to a light boil. Stir well for a few minutes until the miso has dissolved and the chicken stock has reduced by almost half. Then add the peanut butter.
• Stir agin until the peanut butter has melted into the miso sauce. Turn the heat lower now. Add half of the crushed peanuts, palm sugar, fish sauce and sliced chives or spring onion.
• Stir the sauce well again. Then add the cooked noodles to the pan.
• Stir well until the noodles are fully coated with the creamy peanut miso sauce. Check the seasoning and add extra fish sauce or palm sugar to taste. Then take the pan off the heat and scoop the noodles in a bowl. Sprinkle with sesame seeds and the remaining chopped peanuts. Serve immediately.

MISO PEANUT BUTTER

Steps:

• Preheat the oven to 200C / 180C Fan / Gas Mark 6. Place the peanuts on a tray and roast for 10-15 minutes until golden and aromatic. Leave to cool entirely.
• Place 150g of peanuts in the mixing bowl and blitz 3-5 Sec. / Speed 6 or until you get the desired consistency. Remove and transfer into a bowl. Set aside.
• Add the remaining peanuts to the mixing bowl and blitz for 30 Secs. / Speed 10. Scrape down using your spatula and repeat again 1 Min. / Speed 10 or until it looks and tastes as smooth as you like it. Sometimes I go up to 2 minutes because the peanuts were really fresh and it takes a little time to get the oils out.
• Add the reserved peanut pieces, brown sugar and miso paste and mix 10 Secs. / Speed 4. Fill into a jar and keep refrigerated. Enjoy!

CHOCOLATE PEANUT BUTTER-MISO CUPS

Steps:

• Line a 24-cup mini-muffin pan with paper liners.
• Place the peanut butter, confectioners' sugar and miso in a small bowl and stir to combine.
• Place the chocolate chips in a microwave-safe bowl and microwave, stirring halfway through, until melted and smooth, about 90 seconds.
• Place 1 heaping teaspoon of the melted chocolate into each of the paper liners and refrigerate for at least 10 minutes.
• While the chocolate cups cool, roll 1 teaspoon of the peanut butter-miso mixture into a ball and then flatten into a disc. Repeat to make a total of 20 to 24 discs.
• When the chocolate cups have cooled, top each with 1 peanut butter disc then cover with the remaining melted chocolate. (Remelt the chocolate, if necessary.)
• Refrigerate until the chocolate cups set, 30 to 60 minutes.
• Peel off the paper liners and serve, or store in an airtight container at room temperature for up to 4 days or refrigerate for up to 3 weeks.

PEANUT BUTTER MISO COOKIES

Steps:

• Set oven and prepare baking sheets. Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
• Combine wet ingredients. In a very large mixing bowl, combine the butter, miso paste, peanut butter, 1¼ cup of the brown sugar, granulated sugar and vanilla. Mix until smooth. Then add the eggs and mix until smooth.
• Add dry ingredients. Add the flour, baking powder and baking soda and mix just until combined and you no longer see any dry spots.
• Shape and roll in brown sugar. Add the remaining ½ cup of brown sugar to a large plate and move it around so it's in a thin even layer (more or less). Shape the cookie dough into balls, rolling it between your palms, about 1½ tablespoons each. Then roll the shaped balls in the brown sugar, coating all sides. If the sugar looks thick, gently roll the coated ball between your palms again and some of it will fall off. Place them on the parchment-lined baking sheets as you go, with at least 2½ inches between them, as they will spread.
• Bake and cool. Place the baking sheets in the preheated in the 350°F oven and bake until the cookies have spread, look "crinkled" on top, and are slightly golden along the edges, about 8 to 10 minutes. Let the cookies cool on the baking sheet for at least 15 minutes.

KALE CHICKPEA STIR-FRY WITH MISO PEANUT DRESSING

Steps:

• To make the drizzle, place the peanut butter, miso, lemon juice, sesame oil, agave, scallions, garlic, vinegar and water in a blender. Blend until perfectly smooth. Adjust the miso to taste, and add more water if needed to get a thick yet pourable dressing. Set aside while preparing the rest of the dish. I like to use a squeeze bottle to serve the drizzle; it makes for a prettier presentation.
• To make the kale and chickpeas, place the sesame oil, onion, chickpeas, garlic, salt, paprika and chipotle powder in a large skillet. Heat on medium-high and stir-fry until the onion is golden brown and fragrant, about 4 minutes. Be sure to stir frequently to prevent scorching. Add the kale and cook until wilted, about 2 minutes.
• Serve with roasted sweet potatoes and drizzle peanut sauce on top. If there are sauce leftovers, store them in an airtight container in the refrigerator. It tastes great on tofu bowls, baked potatoes and roasted vegetables.

15-MINUTE ONE POT PEANUT BUTTER MISO SOUP

Steps:

• Add the water, lime leaves, kombu and minced ginger to a pot.
• While the water is coming to a simmer, prepare the vegetables.
• Make the peanut butter sauce mix:
• In a small bowl, mix the miso paste, peanut butter (or peanut butter alternative), soy sauce and a little water to a smooth even mixture.
• Add in the noodles to the pot of water.
• Add the mushrooms. Simmer for about 3 minutes, then add the bok choy. Simmer for another 2 - 3 minutes, then turn off the heat.
• Stir in the peanut butter and miso mixture. Mix well.
• Arrange everything into a bowl. Top with the carrot ribbons and a wedge of lemon. Serve immediately.
• If you prefer you can cook the carrot together with the noodles but I like the raw crunchy freshness that it adds to this soup.

PEANUT MISO DRESSING AND DIPPING SAUCE

Steps:

• 1. With the motor of the food processor running, pop the garlic and then the ginger through the feed tube and continue to process until they are finely chopped. Remove the lid, scrape down the work bowl, and add 1/3 cup of water, the peanut butter, miso, and soy sauce. Blend until smooth. 2. Add the lime juice and a dash of chili oil (if using), and pulse a few times to distribute. Thin with additional water, if you wish. Use immediately or refrigerate for up to 5 days. Shake well before each use and thin with extra lime juice or water if the mixture thickens on standing. Makes about 1 1/4 cups. REG 4 shared by Karin Baumgardner, Issaquah, WA, USA [[email protected]] Recipe by: The New Soy Cookbook - Lorna Sass Posted to EAT-LF Digest by [email protected] on Feb 3, 1999, converted by MM_Buster v2.0l.

MISO PEANUT SAUCE

Steps:

• Mix in blender or with whisk until smooth. Makes about 3/4 cup. Serves 4.