Miso Magic


Portrait of Tammy Strobel


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

My Reading Room

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.

My Reading Room

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

My Reading Room

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. 

My Reading Room

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

My Reading Room

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.

My Reading Room

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

My Reading Room

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.

My Reading Room
My Reading Room