SALMON & MISO NOODLE SALAD.
Prep 10 mins | Cook 10 mins | Serves 4
4 eggs, room temperature
270 g packet dried soba noodles
100 g snow peas, diagonally halved
1 carrot, cut into thin matchsticks
2 green onions, thinly sliced diagonally
2 tbsps miso paste
2 tbsps sushi seasoning
1 tbsp salt-reduced soy sauce
415 g canned pink salmon, drained, skin and bones discarded, flakes
1 tbsp sesame seeds, toasted
TOP TIP: Once opened, store miso in the fridge for up to one month. Be sure to use a clean spoon to remove miso from tub for each use.
1. Place eggs in a saucepan; cover with cold water. Bring to the boil over moderate heat, gently stirring (this helps centre the yolks). Boil without stirring for 6 mins. Drain. Peel; cut into quarters.
2. Meanwhile, cook noodles in a large saucepan of boiling salted water for 3 mins. Add snow peas, cooks for a further minute, or until noodles and snow peas are just tender. Drain; refresh under cold water. Drain. Transfer to a large bowl. Add carrot and half the onion; toss to combine.
3. Whisk miso, sushi seasoning and soy sauce in a bowl. Add dressing to noodle mixture; toss to combine. Top with salmon, egg, remaining onion slices and sesame seeds.
Apricot Miso Pork
Prep 10 mins | Cook 15 mins | Serves 4
¼ cup apricot jam, warmed
1 tbsp miso paste
1 tbsp white wine vinegar
1 clove garlic, crushed
4 x 100 pork leg steaks
¾ cup boiling water
1 small vegetable stock cube
2 cups shredded Chinese cabbage
1 carrot, cut into matchsticks
50 g dou miao (snowpea sprouts), chopped
TOP TIP: You can also use chicken thigh fillets instead of pork. Cooking time may vary.
1. Combine jam, miso, vinegar and garlic in a bowl; reserve half. Brush remaining miso mixture over pork. Heat a large non-stick frying pan over moderate heat. Add pork; cook for 4 mins on each side until browned and cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 mins. Slice. Wipe pan clean.
2. Add reserved miso mixture to the same pan, along with the boiling water and crumbled stock cube. Bring to the boil. Reduce heat; simmer for 3 mins or until reduced slightly.
3. Combine cabbage, carrot and dou miao in a bowl. Top with pork. Serve drizzled with miso sauce.
Tuna & Radish Salad With Carrot Miso Dressing
Prep 15 mins | Cook 10 mins | Serves 4
1 carrot, chopped
1 green onion, chopped
1 tbsp miso paste
1 tbsp sesame oil
⅓ cup vegetable oil
80 g baby spinach leaves
1 Japanese cucumber, halved lengthwise, seeds removed, sliced 6 red radishes, scrubbed, sliced
425 g canned tuna in oil, drained, flaked
TOP TIP: You can use miso straight from the tub. For a quick soup, add to boiling water, but make sure to taste before adding salt or more paste.
1. Cook carrots in a saucepan of boiling salted water for 6 mins, or until tender. Drain and reserve ¼ cup of cooking liquid.
2. Refresh carrots under cold water. Place carrot in the bowl of a food processor. Add the onion, reserved cooking liquid, miso, sesame oil and vegetable oil; process until smooth.
3. Combine spinach, cucumber, radish and tuna in a bowl. Serve drizzled with carrot dressing.
Avocado & Miso Mash Bruschetta
Prep 20 mins | Cook 10 mins | Serves 4
1 avocado, mashed
1 tbsp miso paste
2 tsps lemon juice
4 slices multigrain brain, toasted
20 g baby rocket leaves
½ red capsicum, thinly sliced
¼ cup drained, chopped sun-dried tomatoes, thinly sliced 1 tbsp balsamic vinegar
TOP TIP: For a wholesome breakfast, serve bruschetta with some crispy bacon, and poached or fried eggs.
1. Place avocado, miso and juice in a bowl, coarsely mash.
2. Spread bread with avocado mixture.
3. Top with rocket, capsicum and tomato.
4. Serve drizzled with balsamic vinegar.
PHOTOS: SCOTT HAWKINS & ROB SHAW/BAUERSYNDICATION.COM.AU