Whether you\'re making a pan sauce to serve alongside meat or cooking a stew or ragu, miso works as a flavorful thickener. Simply stir it into the sauce near the end of cooking and it will add lots of flavor (so, no need for salt) and enrich the viscosity of the sauce.\r\n\r\nRecipes:\r\nMixed Mushroom Ragout\r\nPork Medallions with Miso-Mushroom Sauce (credit:David Malosh/Food & Wine)
Stir-Fry Sauce(02 of06)
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Using miso paste in stir-fry sauces is a natural addition. Combined with vinegar, soy sauce or other Asian condiments, the miso paste will help create a thick and sticky coating for meat and/or vegetables. \r\n\r\nRecipes:\r\nMiso-Ginger Chicken and Cabbage\r\nMiso Chicken Stir-Fry (credit:Kana Okada/Food & Wine)
Glaze(03 of06)
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Use miso paste to glaze meat, fish or even vegetables. Once it\'s mixed with oil, vinegar, soy sauce or other condiments, simply brush the glaze mixture onto the protein or vegetables and you\'re ready to grill or broil. The glaze works exceptionally well on beef, chicken, fish, eggplant, squash or zucchini. Also try the glaze also on cooked peas or carrots.\r\n\r\nRecipes:\r\nGrilled Beef-Tenderloin Skewers with Red-Miso Glaze\r\nBroiled Salmon with Miso Glaze\r\nMiso-Glazed Peas and Carrots (credit:Tina Rupp/Food & Wine)
Breading Or Dipping Sauce(04 of06)
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A classic way to use miso in Asian recipes is in dipping sauces, which are great for enjoying vegetables or even chicken tenders. But you could also use miso as a breading (like in this recipe) because the miso mixture helps the breadcrumbs adhere. Try the breading on vegetables, chicken or fish. For best results bake.\r\n\r\nRecipe:\r\nPank-Crusted Asparagus Spears (credit:EatingWell)
Poultry Rub(05 of06)
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Since miso is so flavorful and salty, why not use it as a rub? Use it on chicken or turkey (as in this recipe) and rub the paste mixture under the skin -- it will flavor the meat exceptionally well.\r\n\r\nRecipe:\r\nRoasted Garlic and Meyer Lemon-Rubbed Turkey (credit:EatingWell)
Salad Dressing(06 of06)
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Add lots of flavor to salads with dressings and vinaigrettes made with miso. Just add a spoonful or two of miso paste to your usual olive oil and vinegar mixture, but for extra tang use rice or cider vinegar.\r\n\r\nRecipes:\r\nGinger-Miso Tofu Dressing\r\nSnow Pea and Carrot Salad with Miso-Tamari Dressing\r\nAsian Chicken Salad with Sesame-Ginger Vinaigrette (credit:Frances Janisch)
