Recipes from Cooking with Doyle Moore on Focus 580

February 3, 1999:  Cooking with Miso

MISO SOUP

• 8 cups vegetable stock

• 8 oz. miso

• 4 oz. tofu cut into small cubes

• 3 scallions

• (optional) some seaweed.

Bring stock to boil, reduce heat to simmer.  Add miso, stir until heated through.

MISO SAUCE

• 1 cup red miso

• marin wine

• ¾ cup white vermouth

• 2½ Tbsps. fresh grated ginger

Pour over freshly boiled vegetables such as potatoes, carrots, turnips, or any other root vegetables.

MISO CHICKEN

• 1 chicken, cut up

• 1 curdled egg

• 1 Tbsp. miso bean paste ( light or dark)

• 1 Tbsp. sea salt

• freshly ground pepper to taste

• clove of garlic, minced

• ½ cup buckwheat flour (or whole wheat)

• 1 cup finely ground bread crumbs

Mix miso, egg, salt, and pepper.

Dip pieces of chicken in mixture.

Coat with flour and bread crumbs, then fry.