Cooking with miso

Miso is a paste made by fermenting soybeans with a mold called koji. Salty, earthy, and healthy, miso brings gorgeous umami flavor to your cooking.

While it is classically used as a soup you don’t have to stop there — you can use the magic of miso in dressings, bakes, and even desserts. Try our miso dishes such as miso-glazed eggplant; baked tofu, broccoli, and white miso dressing salad; miso poached eggs; miso roasted shallots; miso, broccoli & hot-smoked salmon salad; Brussels sprouts with goat’s cheese, honey and miso; and salted miso caramel slice.

Baked Tofu, Broccoli & White Miso Dressing Salad Recipe / Adam Guthrie

Miso is made in a few different varieties. White miso is a lighter version and is sometimes referred to as light miso, and is often sweeter and has a shorter fermentation time.

Serves: 2

Baked Tofu

• 500g firm tofu, cut into bite-sized cubes

• 1 head broccoli, cut into large florets

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp chilli flakes

• 1 tsp salt

Preheat oven to 200°C and line a baking tray with greaseproof paper.

Mix the baked tofu ingredients in a bowl, place on a baking tray, and bake until the tofu is golden crisp and the broccoli is dark brown about 20 min. Remove from the oven and set aside.

Combine the dressing ingredients and stir until the miso is dissolved.