Recipes for Miso Paste

Ingredients

• 2 tablespoons expired miso paste
• 2 tablespoons mirin
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 medium-sized eggplants

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the expired miso paste, mirin, soy sauce, and honey to make the glaze.
3. Cut the eggplants in half lengthwise and score the flesh in a crisscross pattern.
4. Brush the miso glaze generously over the cut side of each eggplant half.
5. Place the eggplants on a baking sheet, cut side up.
6. Roast in the preheated oven for 25-30 minutes, or until the eggplants are tender and the glaze is caramelized.
7. Serve hot as a side dish or over steamed rice.
8. Enjoy!

Ingredients

• 200g pasta
• 2 tablespoons slightly expired miso paste
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 1/4 cup chopped green onions
• 1/4 cup grated Parmesan cheese

Instructions

1. Cook the pasta according to package instructions until al dente.
2. In a small saucepan, heat olive oil over medium heat. Add minced garlic and sauté for 2 minutes.
3. Add slightly expired miso paste and stir until well combined and heated through.
4. Toss cooked pasta in the miso sauce until evenly coated.
5. Garnish with chopped green onions and grated Parmesan cheese.
6. Serve hot and enjoy!

Ingredients

• 2 tablespoons expired miso paste
• 4 cups vegetable broth
• 1 cup chopped vegetables (carrots, mushrooms, etc.)
• 1 green onion, sliced
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce

Instructions

1. In a pot, heat sesame oil over medium heat.
2. Add the chopped vegetables and sauté for 3-4 minutes until slightly tender.
3. Add the vegetable broth and bring to a boil.
4. Reduce the heat and simmer for 10 minutes.
5. In a small bowl, whisk together the expired miso paste and soy sauce until smooth.
6. Take a ladle of the hot broth and add it to the miso paste mixture. Stir well.
7. Pour the miso mixture back into the pot and stir to combine.
8. Simmer for an additional 5 minutes.
9. Garnish with sliced green onions.
10. Serve hot and enjoy!