Marinated Broccoli With Miso Dressing Recipes

MARINATED BROCCOLI WITH MISO DRESSING

Steps:

• Cut off and discard about 3 inches of the tough lower stem of the broccoli. Cut the remaining broccoli into serving size pieces, whatever size you prefer.
• Steam the broccoli for three to five minutes, until it is just barely cooked and still a bright green. Drain the broccoli and hold it under cold running water for 30 seconds or so to stop the cooking process and to preserve the bright color. Drain it wall and set it aside in a bowl.
• To make the dressing, mix the miso with the rice vinegar, Mirin and sesame oil, then set it aside.
• Chop the green onions finely.
• Toast the sesame seeds by shaking them in a frying pan over medium heat for about five minutes, until golden. Watch the seeds closely when they are in the frying pan as they can go from golden to burnt in just a few seconds. Add the seeds to the dressing.
• Add the miso dressing to the broccoli and toss it all together gently. You can serve the sesame broccoli salad immediately or leave it for a few hours to marinate (even better I think).
• This broccoli salad is best served at room temperature.

BROCCOLI SLAW WITH MISO-GINGER DRESSING

Steps:

• Using the coarse grater disk on a food processor or the largest holes on a box grater, coarsely grate broccoli stems and carrots into a large bowl.
• Whisk miso paste, orange zest, orange juice, ginger, rice vinegar, and sesame oil in another large bowl until smooth. Add broccoli stems, broccoli heads, and carrot and toss to combine. Cover and chill until ready to serve. Toss with cilantro, mint, basil, and scallions, transfer to a serving dish, and top with coconut.
• Do Ahead
• Slaw can be made and chilled for up to 8 hours.

HEALTHY BROCCOLI SALAD WITH RAISINS, TOFU, & CREAMY MISO VINAIGRETTE

Steps:

• Combine mayonnaise, vinegar, miso, and maple syrup in a bowl. Stir well until all ingredients are combined.
• Chop broccoli crowns into bite size pieces, and place in a serving bowl.
• Chop onion and cashew nuts and add to bowl with the broccoli.
• Add raisins to the bowl, along with dressing, and toss well to combine all ingredients. You may serve the broccoli salad immediately, or allow it to chill for 30+ minutes before serving.

MISO DRESSING

Steps:

• In a small bowl, whisk vinegar, miso, soy sauce, sesame oil, honey and ginger. Gradually whisk in oil until blended.

MARINATED BROCCOLI

Steps:

• In a jar with a tight-fitting lid, combine the first 8 ingredients; shake well. In a small bowl, combine broccoli and red pepper; add dressing and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

STEAMED BROCCOLI WITH MISO-SESAME DRESSING

Steps:

• Fill a pot with 2 inches of water. Set a steamer basket (or colander) in pot; bring water to a boil. Place broccoli florets in basket, and steam until bright green and just tender, about 5 minutes.
• Meanwhile, mix together miso, sesame seeds, the lemon juice, and oil in a bowl. Slowly add tofu and 2 tablespoons water, stirring until combined; if dressing is too thick, add up to 1 tablespoon more water.
• Transfer broccoli to a serving dish; drizzle with dressing, and garnish with red bell pepper.
• (Per Serving)
• Calories: 116
• Saturated Fat: .8g
• Unsaturated Fat: 4.9g
• Cholesterol: 0mg
• Carbohydrates: 8.4g
• Protein: 4.8g
• Sodium: 261mg
• Fiber: 2.7g

STEAMED BROCCOLI WITH MISO-SESAME SAUCE

Steps:

• In a small bowl, mix miso, sesame seeds, lemon juice, and oil. Slowly add the milk, stirring well. For a thinner sauce, add more liquid.
• Arrange broccoli florets in a steamer basket over a small amount of water. Steam florets until bright green and just tender, about 5 minutes.
• Transfer to serving dish; drizzle with sauce and garnish with red pepper.

MISO-SOY SAUTéED BROCCOLI

Steps:

• Steam broccoli (including diced stems if using) very briefly until just cooked.
• Mix rest of ingredients together stirring well.
• Combine steamed broccoli and sauce in frying pan cooking over medium heat until broccoli is cooked through and sauce cooked down. Approximately 5 minutes.

SIMPLE MARINATED BROCCOLI

Steps:

• Combine olive oil, red wine vinegar, and Italian dressing mix in a sealable container; shake vigorously.
• Place broccoli in a plastic storage container, cover with marinade, and refrigerate, stirring occasionally, for at least 3 hours.

BROCCOLI WITH BALSAMIC DRESSING

Steps:

• Steam broccoli until crisp tender.
• Heat 2 tsp oil in small skillet.
• Add shallots and garlic.
• Saute 2 minutes.
• Remove from heat, stir in vinegar, remaining oil and mustard.
• Add to broccoli and toss well.

MISO-MARINATED PORK TENDERLOIN WITH CANTALOUPE AND CUCUMBER SLAW

Steps:

• Bring mirin, wine, garlic, chile paste, and ginger to a boil in a saucepan. Add miso and stir to combine. Stir in sugar; cook until dissolved. Pour marinade into a large glass dish to cool. Add pork tenderloins and turn to coat. Cover and refrigerate 4 hours to overnight.
• Preheat the oven to 400 degrees F (200 degrees C). Place pork on a wire rack set over a sheet pan.
• Bake in the preheated oven until an instant-read thermometer inserted into the center reads 150 degrees F (65 degrees C), about 25 minutes. Remove and loosely cover for 10 minutes.
• Combine cantaloupe, cabbage, shallots, cucumber, and cilantro in a bowl for the slaw. Puree serrano chile, olive oil, and honey together in a blender for the dressing.
• Toss slaw with the dressing and mound onto the center of each plate. Slice the pork and arrange around the slaw.