Miso

Pale lager beer adds the mellow flavors of barley, hops, and malt to a rich vegetable stew. The secret ingredient is quick-cooking tapioca, which thickens the stew and gives it a glistening sheen. ...read more

Maitake mushrooms pair well with roasted vegetables. ...read more

Cubes of green onion and mushroom omelet turn a quick noodle soup into a meal. To make the recipe vegan, substitute diced tofu or baked, seasoned tofu for the omelet. ...read more

Transform your veggie leftovers by adding them to an easy-to-make homemade miso soup. You can also fill out this recipe by adding diced tofu or more vegetables. ...read more

Chef: Janine Doran of Cafe Flora in Seattle. “Our Mushroom-Miso Gravy is a long-standing favorite at Cafe Flora. Every Thanksgiving we get so many requests for the recipe that we now prepare ahead with printouts! At the end of the night, after all the guests have left, we also ...read more

Steamed tempeh stands in as a protein-rich rice alternative in these small sushi rolls. Serve with soy sauce, wasabi, and pickled ginger. ...read more

Olive oil–poached garlic gives tofu a deep, mellow flavor, while miso and vinegar provide a cheese-like tang. ...read more

Sesame, shiso, and burdock give these cakes a distinctly Japanese flavor. Sweet rice lends a slightly sticky texture that helps the cakes hold their shape. ...read more

A classic accompaniment to summer rolls, this simple sauce would make a nice topper for a green salad or noodle bowl. ...read more

Japanese eggplants are quick-roasted in the oven, then brushed with a sweet miso sauce for an extremely tender and satisfying entrée. ...read more

Delicately flavored white miso paste stands in for fish sauce in this classic Southeast Asian starter. ...read more

An easy Asian-style dressing gives broccoli raab an East-meets-West makeover. Serve this salad as a side dish or a light meal. ...read more

Miso-coated roasted eggplant provides a rich, creamy base for a hearty blended soup. ...read more

Play up the Asian flavors in this spread by serving it with rice crackers or sliced daikon radishes. ...read more

Leeks and miso paste give this stuffing a subtle depth of flavor. ...read more

Miso paste keeps this vinaigrette thick and blended for up to two days. Try it as a dip or a sauce for roasted tofu. ...read more

Poke (pronounced po-kee) is typically made with raw fish. This version uses portobello mushrooms seasoned with arame, a dried seaweed, to give it the flavor of the sea. Serve warm or chilled over a small bed of mixed organic greens. ...read more

These scrumptious potatoes offer a crisp crust and a creamy interior that’s packed with flavor. They can easily be wrapped and reheated in the oven later in the week for a make-ahead meal. ...read more

Slabs of cauliflower go in a dehydrator or 250°F oven, but never top 118°F, which is the upper limit for raw cuisine. The miso glaze makes a great marinade for broccoli, zucchini, carrots, and cabbage as well. ...read more

A version of this dish is served at M.A.K.E., a Matthew Kenney Cuisine restaurant in Santa Monica, Calif. Baird tweaked the recipe to make it quick as well as nut-free. ...read more

Finely chopped cauliflower and hazelnuts make a surprisingly satisfying substitute for steamed couscous. ...read more

The sauce here is the sort of fusion you might expect if a Southeast Asian peanut sauce met a Middle Eastern tahini in Japan. ...read more

“Japanese curries are thickened like gravy and much more simple in flavor than those of Thailand,” says Trang. If you can find it, S&B Oriental Curry Powder gives this dish a distinctive sweet heat. ...read more

"This appetizer is a 'tease' for upcoming flavors and textures," says Stanford Inn by the Sea co-proprietor Jeff Stanford about the following recipe; we're posting it as extra credit for VT readers of our January/February 2012 "Paradise Found" feature, which showcases recipes ...read more