Miso has become a common ingredient in the supermarket. It is a fermented soybean paste that is traditionally seasoned with salt and koji, which are grains, usually rice, fermented with Aspergillus oryzae molds. Miso is classified by color (white or blond, red or brown), flavor (sweet or salty), and ingredients (barley, soybean). In this pasta dough we like the delicate taste of blond miso, which is fermented with a high percentage of rice koji. It is the sweetest and mildest of the miso varieties and adds a savory depth of flavor with a lighter touch than a darker miso. Traditionally, flavored noodles are often served simply buttered, as they are in this recipe. Chopped sautéed watercress, freshly cooked clams, sautéed ground pork, braised baby radishes, or pan-seared calamari would all complement this pasta and create a satisfying meal.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.