Prep time: 10 minutes
Cook time: 20 minutes per pound

You could use any of the Miso and Easy flavors.

[Directions]

1. Heat the oven to 250F. Season the rib roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the Miso & Easy on all sides of the rib roast. Place rib roast in a large roasting pan. Scatter the vegetables all around the roast.

2. Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes.

3. While roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan but discard all but 1 teaspoon of the fat. Place the roasting pan 2 burners set on high heat.

4. Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the beef broth and 3 tablespoons of Miso & Easy. Turn heat to medium-low and simmer for 15 minutes. Add any juices accumulated from the rib roast on the cutting board. Turn off heat.

5. Strain the jus with mesh strainer, pressing down with wooden spoon to extract out all the juice from the vegetables. Carve the roast, serve with the jus.

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Prep time: 5 minutes + 15 minute or overnight marinade
Cook time: 10 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. In a sealable bag, combine the whiskey, apple cider, miso, brown sugar and mustard. Add the pork chops, seal the bag and squeeze out as much air as possible. Refrigerate for 15 minutes or up to overnight.

2. When ready to cook, remove the pork chops from the bag. Wipe off marinade from pork chop, reserving as much of the marinade as possible in the bag.

3. Heat a large frying pan over medium-high heat. Swirl in the cooking oil. Add in the pork chops and cook for 2 minutes. Flip the pork chops then pour in the reserved remaining marinade from the bag into the pan. Turn the heat to medium-low and cover the pan. Cook for 5 minutes (if your pork chops are thinner than 1″ please cut time to 3-4 minutes) or until the pork chops are 145F in the middle, or just barely pink. Let rest for 3 minutes on counter.

4. Top with parsley. Serve with the whiskey miso sauce from the pan.

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Prep time 10 minutes + 4-6 hour soak (for canned beans, just 10 minutes)
Cook time 90 minutes (for canned beans, 20 minutes)

You could use any of the Miso and Easy flavors.

[Directions] (Directions for canned beans on the bottom)

1. The dried beans are simply soaked in water for 4-6 hours before you cook. Then, everything gets thrown into a pot or slow cooker to simmer. If you’re using a slow cooker, just set it on low.

2. Drain the beans. In a large stock pot, add in all of the ingredients. Bring to a boil and then turn down the heat and let simmer for about 90 minutes. Taste, and adjust with additional Miso & Easy if needed.

3. My favorite way to enjoy beans is to with lots of smokiness! Add smoked ham hock or smoked turkey leg and miso paste to the pot. You can buy smoked ham hock or turkey leg in the supermarket, look near the bacon section. Just throw them in the pot!

If canned beans:

1. Heat a medium pot over medium heat. Add the bacon and cook for 2 minutes. Add in the carrots and celery, cook for 2 minutes until the vegetables begin to soften and the bacon is cooked through.
Add in the remaining ingredients and bring to a simmer. Lower heat and cook for 8 minutes or until the vegetables are tender.

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Prep: 15 minutes
Cook: 45 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. To spatchcock the chicken, place the chicken with the back facing you (the drumsticks should be facing up). Use sharp kitchen shears and cut 3/4″ to each side of the backbone (center of the chicken) all the way up. Remove the backbone and save for stock. Lay the chicken flat, skin side up and press down on the breast with your palms to flatten the chicken. Marinate the chicken in a bag with Miso & Easy.

2. Place the garlic, ginger, miso, cooking oil and mirin into a resealable bag. Add in the chicken and massage to coat the chicken all over with the miso marinade. Refrigerate for 30 minutes or overnight.

3. Heat the oven to 425F. Place the chicken, skin side up in roasting pan. Lay the chicken flat and arrange the legs so that the thighs are also facing up (all skin should be facing up – see photos) Roast for 20 minutes. Cover chicken loosely with tin foil. Continue roasting for additional 25 minutes or until interior of breast registers 165F. Remove from oven, let rest for 15 minutes.

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Prep: 10 minutes
Cook: 10 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. Follow instructions on package of rice noodles and cook the rice noodles.

2. Heat a large pot with the water or dashi. When boiling, turn the heat to low and add in the fish fillet. Simmer for 2-4 minutes (depending on the thickness of the fish fillet). Turn off the heat and stir in the Miso & Easy or miso paste.

3. Divide the rice noodles and fish amongst 4 bowls. Fill each bowl with the miso soup. Top with green onions and fresh chilies.

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Prep: 5 minutes
Cook: 10 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. Heat a nonstick frying pan on medium-high heat. Swirl in the olive oil. Add the scallops and cook for 1 minutes each side to brown. Remove the scallops from the pan to a plate and tent with tin foil to keep warm.

2. Turn heat to medium and to the pan, add the butter, mirin, seasoned rice vinegar, soy sauce, miso, mustard and water. Stir well and when the sauce begins to bubble, add the browned scallops back into the pan to finish cooking for 1-2 minutes.

3. Garnish with toasted sesame seeds and scallion greens.

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Prep: 10 minutes
Cook: 30 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. Preheat the oven to 375F. Cut each eggplant in half lengthwise and use a small spoon to hollow out the eggplant. Just scrape slowly…but keep what you hollow out! You’ll add that to the ground meat mixture.

2. To the same a large bowl, combine the onion, garlic and ground beef. Heat a large frying pan over medium high heat. When hot, swirl in the cooking oil. Add in the contents of the bowl and saute for 5 minutes or until the beef is no longer pink. Add in the miso paste and cook an additional minute.

3. Set the eggplant halves on a baking sheet. Spoon the ground beef mixture into each eggplant half. Roast for 20 minutes, or until the eggplant is cooked through. Top with minced basil and serve.

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Prep: 10 minutes
Cook: 20 minutes

You could use any of the Miso and Easy flavors.

If you prefer to pan fry the salmon, heat a frying pan over medium-high heat. When hot, drizzle 1 tablespoon cooking oil into pan and swirl to coat. Add the salmon fillet to the pan, leaving space between each fillet. Cook 2 minutes, then flip the salmon and cook an additional 2 minutes. Turn heat to medium-low, cover loosely with tin foil and cook an additional 1-3 minutes, depending on thickness of fillet.

[Directions]

1. Marinate the salmon with the salt, pepper, sake, Miso & Easy, honey and ginger at least 1 hour or overnight in the refrigerator. It is easiest do this in a resealable bag.

2. When ready to cook, Preheat oven to 375F. Thinly slice the orange (you can keep the peel on) and thinly slices the fennel bulb. Layer the orange slices and fennel slices on a baking sheet. Place the marinated salmon on top (discard the leftover marinade.) Cover the salmon with several sprigs of the fennel fronds. Bake for 15-18 minutes or until desired level of doneness.

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Prep: 5 minutes
Cook: 20 minutes

You could use any of the Miso and Easy flavors.

[Directions]

1. Saute the garlic and green onions in butter. Cook for 1 minute or until very fragrant, making sure to keep an eye on the heat so that the garlic does not burn.

2. Then add in the fresh mushrooms and cook for 2 minutes.

3. Add in the Miso & Easy.

4. Add in the Maggi Sauce or oyster sauce.

5. Add in the cooked pasta. Toss well to combine and serve.

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Prep Time: 10 minutes
Cook Time: 10 minutes

If you only want a slightly spicy broth, omit the hot chili sauce – our Miso & Easy: Mild Chili flavor is perfectly balanced.

[Directions]

1. Scrub the mussels and discard any with broken shells.

2. Heat a wok or saute pan over medium-high heat and swirl in the cooking oil. Add the onions and saute for 2 minutes. Add in the ginger and garlic and cook until fragrant, about 30 seconds. Add in the broth, miso and hot chili sauce and turn the heat to high.

3. When simmering, add the tomatoes, vegetables and the mussels. Cover and let steam for 3 minutes or until the mussels have opened. Discard any mussels that have not opened. Serve with lime wedges.

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