What Is Barley miso and How Can I Use It?
Barley miso rewards a little know-how: how to choose it, cook it, store it, and substitute in a pinch. Browse 5 recipes to cook with it.
| In Chinese: | 大麦味噌 | |
| British (UK) term: | Barley miso | |
| en français: | orge miso | |
| en español: | miso de cebada |
Recipes using barley miso
There are 5 recipes that contain this ingredient.
Aduki & Squash Soup
Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.
Onion Soup Provencal
Onion soup Provencal with 8 pounds of slowly caramelized onions, fresh tomatoes, red wine, herbs, and barley miso for umami depth. Topped with croutons and Emmentaler cheese.
Traditional Miso Soup
Authentic miso soup made from scratch with homemade dashi, kombu, bonito flakes, wakame, tofu, and barley miso. A nourishing Japanese staple ready in 40 minutes with real umami depth.
Miso Barbequed Tofu
Miso barbecued tofu with grilled Japanese eggplant, shiitake mushrooms, and scallions basted in a sweet miso-plum sauce glaze. A plant-based Japanese-inspired grilled dinner in 30 minutes.
Seitan Pepper Steak
Vegan pepper steak made with seitan, shiitake mushrooms, and bell peppers in a rich miso-tamari sauce thickened with arrowroot. Serve over rice, noodles, or mashed potatoes.
