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Miso Soup

  • 2 teaspoons dashi granules

  • 4 cups water

  • 3 tablespoons miso paste

  • 1 (8 ounce) package silken tofu, diced

  • 2 green onions, sliced diagonally into 1/2 inch pieces

  1. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil.

  2. Reduce heat to medium, and whisk in the miso paste. Stir in tofu and sliced green onions. 

  3. Simmer gently for 2 to 3 minutes before serving.

Sesame Ginger Miso Cucumber Salad



  • 2 large cucumbers

  • 1½ cups shelled edamame

  • 2 medium carrots, julienned

  • 1 tbsp. sesame seeds 

Sesame Ginger Miso Dressing

  • 2½ tbsp. white miso

  • 1½ tbsp. warm water

  • 2 tbsp. rice vinegar

  • 1 tbsp. grated ginger

  • 1 tbsp. honey 

  • 1 tbsp. sesame oil

  • 2 tsp. lemon juice 

  • ½ tsp. soy sauce

  1. Thinly slice the cucumber into half-rounds, and toss with the edamame and carrots.

  2. In a small bowl whisk together the miso and water until completely smooth. Add the rest of the dressing ingredients and whisk to combine. 

  3. Toss the dressing with the vegetables, and sprinkle sesame seeds on top.

Miso Glazed CHICKEN 

  • 2 lbs chicken breasts or wings


  • 2 tbsp rice wine 

  • 1/2 tsp sesame oil

Miso Sauce:

  • 2 tbsp. white miso

  • 2 tbsp. rice vinegar

  • 2 tbsp. mirin

  • 2 tbsp. rice wine 

  • 2 tbsp. soy sauce

  • 3 tbsp. honey

  • 1 tbsp. sesame oil 


1. Line a baking tray with foil. Brush the foil with a thin layer of oil, and place chicken on top.
2. Bake at 450F for 15 minutes. Then flip the chicken and continue to bake for another 10 to 12 minutes, or until golden brown.                                                     

3. Whisk together all the ingredients for the sauce.
4. Pour the sauce into a pan and bring to a boil. Then reduce the heat and let simmer until the sauce thickens.
5. Add in the cooked chicken and toss to coat well in the sauce. Transfer to serving dish. 

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