Prep time: 10 minutes
Cook time: 2 minutes

You could use any of the Miso and Easy flavors.
If you are using leftover cooked turkey, no need to cook the turkey. Just toss the lettuce and salad with the vinaigrette.

[Directions]

1. Turn oven to broil (high) and place rack 8″ below heating element. Slice the turkey breast into thick strips. Combine the sake, ginger, Miso & Easy and salt. Toss the turkey strips into the mixture. Place turkey on a baking pan. Broil for 8 minutes or until turkey is cooked through.

2. In the meantime, add the sesame seeds to a frying pan and roast over medium-high heat while shaking the pan to avoid burning the seeds. When the seeds start to pop, remove from the heat.

3. Reserve 1 teaspoon of the toasted seeds and set aside. Slide the remaining seeds into a Japanese grinding bowl or mortar and grind roughly. Mash in the miso to form a thick paste and add the vinegar to lighten (and brighten) the miso-sesame mixture. Whisk in the oil slowly until emulsified. (Be sure to whisk again right before dressing your salad.)

4. Toss the lettuce with the dressing. Place the turkey on top of the lettuce and sprinkle with the reserved toasted sesame seeds. Serve immediately.

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Prep time: 10 minutes
Cook time: 25 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. Put the potatoes in a large pot and cover with water. Bring to boil, turn to heat to medium-low and cook potatoes for 20 minutes or until you can easily pierce with a fork. Make sure when you cook the potatoes, that the water is a very low boil (a bubble burp every couple of seconds) – a big, rolling boil will make your potatoes mushy. Drain water.

2. Mash the potatoes. Mash and stir in the remaining ingredients to the mashed potatoes until smooth. Taste and adjust seasonings if needed.

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Prep time: 15 minutes
Cook time: 5 minutes

You could use any of the Miso and Easy flavors.
You could use pre-cleaned raw shrimp or frozen shrimp.

[Directions]

1. In a large bowl, whisk together the butter, miso, mirin and sake until dissolved. Add in the shrimp and marinate for 10 minutes.

Cooking on grill: Heat your grill on high heat. Skewer the shrimp onto bamboo skewers. Grill each side for 2 minutes or until cooked through.

Cooking on stove: Heat your grill pan over high heat. Add the shrimp and grill each side for 1 1/2 minutes or until cooked through.

Cooking in oven: Turn your oven to Broil and move the rack to 8″ below heating element. Use parchment paper or tin foil on the bottom of baking sheet. Add the shrimp. Broil for 2 minutes each side or until cooked through.

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Prep time: 10 minutes
Cook time: 6 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. Heat a wok over medium high heat until hot. Swirl in the cooking oil. Add the ground beef and cook until browned, about 2 minutes. Add in the garlic and the green onions. Stir fry for 30 seconds. Then add in the red onion and the bell peppers. Stir to mix well. Stir in the Miso & Easy, the hot sauce and the oyster sauce. Let simmer for 2 minutes or until the beef is cooked through.

2. Use a slotted spoon to remove the meat mixture to a bowl. Fill each lettuce cup with the ground beef mixture. Top with slivered fresh chilies if desired.

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Prep: 5 minutes + marinate for 1 hour
Cook: 25 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. Whisk together all of the ingredients except for the chicken wings. Pour the marinade in a zip-lock bag and add in the wings. Seal and toss to coat the wings evenly. Refrigerate for 1 hour or overnight.

2. Preheat grill to high heat. Add the wings and grill for 5 minutes, flip and turn the heat to low. Cover the grill and let cook for 20 minutes. If using oven, preheat oven to 425F. Cover baking sheet with foil or parchment. Lay the wings on the foil or parchment and bake for 20-25 minutes.

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Prep Time: 5 minutes
Cook Time: 10 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. Preheat oven to 375F. Place asparagus on baking sheet and drizzle with cooking oil. Toss to coat. Roast asparagus for 8-10 minutes or until pierces easily with fork. Timing depends on how thick the asparagus spears are.

2. While the asparagus is roasting, prepare the ginger miso sauce. In a small bowl, whisk together the remaining ingredients until smooth.

3. Pour over asparagus and serve.

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Prep Time: 10 minutes
Cook Time: 8 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. Cut the tofu block into 1/2″ thick slices and with towel, pat each slice tofu dry on both sides.

2. In a small bowl, add just 1/2 of the miso (we’ll use the other half in the dressing). Brush the tofu on one side with some of the miso.

3. Heat a frying pan over medium-high heat. When hot, drizzle in the cooking oil and add the tofu, miso side down. Cook for 2-3 minutes until browned. Brush the top of the tofu with more miso. Carefully flip the tofu and cook for 2-3 minutes.

4. Whisk together the remaining miso, soy sauce, ginger, water, sesame oil and sugar. Slowly drizzle in the oil while whisking to finish the dressing.

5. Assemble the salad greens and vegetables, serve with grilled tofu slice and miso salad dressing.

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