Easiest Way to Prepare Delicious Spicy Miso Paste with Chives and Leeks

Easiest Way to Prepare Delicious Spicy Miso Paste with Chives and Leeks Delicious, fresh and tasty.

Spicy Miso Paste with Chives and Leeks. Miso paste can be found in the refrigerated section of most grocery stores and Asian markets. It may seem like an obscure ingredient to buy just for soup, but it's affordable, incredibly healthy, and can be used in many other recipes like soups, salad dressings, marinades, and many Asian-inspired dishes. Use this quick and easy compound butter made with white miso and chives to add rich, savory, and nutty flavors to a variety of dishes.

You will use about half of it for this recipe and the other half can be frozen or refrigerated for a few days.

TOFU: Press as much moisture as you can out of the tofu using paper.

Miso is a Japanese fermented soybean paste, and it's one of the essential condiments in Japanese cooking.

You can cook Spicy Miso Paste with Chives and Leeks using 13 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Spicy Miso Paste with Chives and Leeks

1. Prepare 1 bunch of Chinese chives.

2. You need 1 of half a bunch Minced Japanese leeks (or white leeks).

3. Prepare 1 clove of Garlic.

4. You need 1 tbsp of ● Roasted sesame seeds.

5. You need 1 tbsp of ●Finely shaved bonito flakes (or finely grated bonito flakes).

6. Prepare 1 tbsp of ●Doubanjiang ※to taste.

7. Prepare 1 tbsp of ●Tianmianjian (or mix 2 teaspoons miso and 1 teaspoon sugar).

8. You need 1 tbsp of ● Awase miso.

9. Prepare 1 tbsp of ● Sesame oil.

10. Prepare 1 tbsp of ● Mirin.

11. Prepare 1 tsp of ● Soy sauce.

12. It’s 1 tsp of ●Kombu tea (or dashi stock powder).

13. You need 1 tsp of ● Sugar.

If you are new to miso, I highly recommend taking a look at my Blanched Bean Sprout (or spicy version).

Shiraga Negi - julienned white negi/leeks.

I was inspired by Chrissy Teigen to make her now famous, Spicy Miso Pasta but instead of using dry noodles, I made the homemade kind.

This Spicy Miso Ramen is Topped with Chili-roasted salmon and loaded up with healthy baby bok choy.

Spicy Miso Paste with Chives and Leeks instructions

1. Sterilize the jar. For careful sterilization, boil the jar and lid. Or, to save time, simply wipe inside of jar and lid with alcohol, like I do..

2. To extend the shelf life, before mincing, carefully remove excess water from the thoroughly washed chives and leeks with a paper towel, and mince on a dried surface..

3. Theres no need to cook the chives or leeks. Mince the garlic, and lightly grind sesame seeds with a mortar and pestle..

4. Mix together all ingredients marked ● until all the ingredients blend together. Add doubanjiang to taste..

5. Mix in the chives, leeks, and garlic, until the ingredients are evenly blended..

6. Transfer to the sterilized jar. This amount usually gets eaten up at one meal, so doubling the recipe guarantees enough for later use..

7. Freshly prepared, this paste has a sharp salty taste and the flavors will not be settled. Its best when used after 12 to 24 hours..

8. Use a sterilized spoon when serving and store in the refrigerator. We consume this within 2 weeks. After that much time, its usually all eaten up!.

9. It goes well with Chinese stir-fry dishes, seasoning for soup, or as topping on fresh vegetables. Try it with pot stickers or Chinese dumplings. Or, snack on it as a side dish with beer or sake..

10. When I tried it on freshly steamed rice, I was completely stuffed..

Spicy Miso Ramen with Roasted Chili Salmon (or tofu!) and bok choy, mushrooms and scallions.

Vegan and Paleo adaptable- swap out zucchini noodles or kelp noodles to keep carbs low.

Miso paste comes in several varieties and is used in various different ways to make a range of dishes commonly made in Japan.

But they shouldn't, because they probably don't know how to use miso paste.

You can't just label miso as a soup ingredient and call it a day.