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Salads Galore

Posted Nov 23 2010 12:00am
I had this for dinner last nite as I was eager to taste what Korean miso tastes and looks like - definitely a lot darker in color than the Japanese one - almost a brick or burnt red color. I wanted to stay true to the original recipe and make it just with miso paste and tofu, but I made the mistake of putting my tofu in the freezer and it wouldn't thaw fast enough for my post-work hunger. So I improvised with cabbage, baby corn and asparagus. I boiled the asparagus for 2-3 minutes, which did leave some of the stalks a bit chewy and sinewy - So, I'd recommend boiling them for an additional minute or so.
  • 1 large tablespoon of Korean miso
  • Two baby corns, chop into bite size morsels
  • A big handful of green cabbage, julienned
  • A small handful of asparagus (stalks?)
  • A small knob of ginger
  • Sesame seeds to garnish
To make:
  • Boil the cut asparagus for 3-5 minutes.
  • Drain and plunge into ice water.
  • Retain the water used to boil the asparagus.
  • Pour some of it over the miso paste in a seperate bowl.
  • Stir till the miso is dissolved and gives off a lovely brown color.
  • Add that back to the asparagus water.
  • Add the ginger, finely chopped, to the boiling water.
  • Put this back on the gas and bring to a boil, then turn off the gas.
  • In your serving bowl, add the cabbage, corn and asparagus at the bottom of the bowl.
  • Pour over your miso-ginger water over the vegetables in the bowl.
  • Garnish with sesame seeds on top.
  • Serve immediately.
Note: I did not forget to mention salt. The miso is salty enough on its own. Plus, I dont use salt or sugar.

Time to make: 5-10 minutes, tops.

Miso on Foodista
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