With so many culinary innovations happening around the world, miso has also found a spot in sweet dishes. Here are a few ways we suggest you incorporate it in yours
Miso is crafted from fermented soybeans and undergoes aging for weeks to years. For those unfamiliar, miso offers a mild sweet and savory taste, harmoniously complementing vegetables, meats, noodles, soups, and salads.
Miso paste can be categorized by color or ingredients, seasonings, and fermentation time. White miso (shiro miso) is the most common, made with rice, barley, and soybeans. Red miso, fermented longer, gains an intense flavor and color. Yellow miso, with lower salt and acidity than red miso, exhibits hues ranging from pale to golden brown.
Despite its fermentation, miso lacks the funky quality of kimchi or sauerkraut. With so many culinary innovations happening around the world, miso has also found a spot in sweet dishes.
Here’s a look at three different ways in which you can include the umami of miso in desserts:
Miso Butterscotch Syrup for Sundaes
Ingredients:
- 4 tbsp of unsalted butter
- ½ cup of brown sugar
- 1 tsp salt
- ½ cup heavy cream
- 1 tbsp white miso paste
- 1 tsp vanilla extract
Instructions:
- In a saucepan, melt butter over medium heat and add brown sugar. Stir till it dissolves.
- Pour in the heavy cream and stir to combine all ingredients.
- Add the white miso paste to this, you will need to use a whisk to fully incorporate it into the liquid.
- Simmer the sauce for about 5-7 minutes or longer if you want it thick.
- Remove the saucepan from heat and add the vanilla extract and the salt.
- Allow the butterscotch miso syrup to cool before drizzling it over your favorite ice cream. Vanilla is the best in this case because it will give the syrup a chance to shine. You can also sprinkle toasted black sesame seeds on top of your sundae.
Miso Ginger Ice Cream
Ingredients:
- ½ cup water
- ½ cup sugar
- 6-7 slices of ginger
- 500 ml of coconut cream
- 2 tbsp miso paste
Instructions:
- Bruise the ginger for easier infusion in the water and sugar syrup on medium heat.
- Strain the syrup, then add coconut milk and miso paste. Whisk thoroughly to dissolve the miso.
- For optimal results, use an ice cream machine, churning for about 20 minutes to an hour. Monitor to achieve a scoopable consistency.
- Without a machine, blend all ingredients in a mixer for a fluffy texture. Transfer to a freezer-safe container and chill for a few hours.
- After a couple of hours, it will resemble an icy mousse, firming up the longer it stays in the freezer.
Miso Chocolate Cake
Ingredients:
- 1 cup whole wheat flour
- ¼ cup Cadbury cocoa powder
- 1 tsp instant coffee powder
- ¾ tsp baking powder
- Pinch of salt
- 1 tsp vanilla extract
- ¾ cup of milk
- ⅓ cup of softened butter
- ¼ cup chopped Cadbury dark chocolate
- 3 tbsp white miso paste
- 1 cup granulated sugar
Topping options:
- Whipped cream
- Miso butterscotch syrup
- Icing sugar
- Chocolate shavings
Instructions:
- Preheat your oven to 350 F before you start working on the batter. Also, grease your cake tin and dust it evenly with flour.
- Cream the butter and sugar, then add vanilla extract and milk. Mix well.
- Sift your flour, coffee powder, cocoa powder, salt, and baking powder in another vessel
- Take the chopped dark chocolate and miso paste, and microwave it till it melts. This should take about 30 to 45 seconds depending on your microwave. Mix together using a fork or a tiny whisk.
- Add this to your creamed butter and sugar.
- Fold in the sieved dry ingredients into the wet mix. You can use a wooden spoon or a spatula for this. Don’t mix aggressively.
- The combined batter should have a runny consistency. If not, add a little milk to loosen it.
- Pour the batter into your prepared cake tin and bake for 20-25 minutes. You can extend the cooking time if you feel only the sides are cooked and the middle is still wet and wobbly.
- Take out the cake from the oven and let it cool for about an hour or so.
- When it’s sufficiently cool, you can drizzle it with the miso butterscotch syrup, dust it with icing sugar, decorate with chocolate shavings, or have it with some chilled whipped cream.
How to store miso paste:
- Store it in its own container and place it in your fridge to slow down fermentation.
- If your miso came in a plastic bag, transfer it to an air-tight container to avoid any contamination or exposure to air.
- Always use a clean spoon when you’re scooping out the miso from its jar. Never use your fingers.
- If you don’t think you're going to be using the paste for a long time, freeze it.