Miso Cod With Edamame Rice Recipes

EDAMAME AND MISO DIP

Edamame and Miso Dip image

This creamy, protein-packed dip gets deep umami flavor from miso, a fermented soybean paste. Miso comes in different varieties with slightly different flavor profiles, so choose the one that appeals to you most: white (sweeter and mild), yellow (rich and earthy) or red (nutty and hearty). Serve this dip as a fun, slightly exotic alternative to hummus.

Provided by Food Network Kitchen

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 9

Ingredients

12 ounces (about 2 cups) frozen shelled edamame
1/4 cup white, yellow or red miso paste
1 garlic clove, minced
1/2-inch piece fresh ginger, peeled and finely grated
2 teaspoons toasted sesame oil
2 to 3 tablespoons rice vinegar
2 scallions, thinly sliced
1/2 teaspoon black sesame seeds, optional
Serving suggestions: Sesame rice crackers, sliced cucumbers, carrots and/or radishes

Steps:

Bring a small pot of water to a boil and add the edamame. Cook until tender, about 5 minutes. Drain well and cool slightly.
Place the edamame in a food processor along with the miso, 1/2 cup water, garlic, ginger, sesame oil and 2 tablespoons rice vinegar. Set aside 1 tablespoon scallion for garnish and add the rest to the food processor. Process until smooth, scraping down the sides of the bowl as needed. Season with the additional tablespoon of rice vinegar if desired.
Transfer the dip to a small serving bowl and garnish with the reserved scallions and the sesame seeds if using. Serve with crackers and vegetables for dipping.

Nutrition Facts : Calories 110, Fat 4 grams, Sodium 360 milligrams, Carbohydrate 9 grams, Fiber 4 grams, Protein 9 grams, Sugar 4 grams

MISO NOODLE SOUP WITH EDAMAME

Miso Noodle Soup With Edamame image

Make and share this Miso Noodle Soup With Edamame recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 20m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

2 ounces bean thread noodles
3 ounces fresh shiitake mushrooms or 3 ounces button mushrooms
2 teaspoons canola oil
3 scallions, thinly sliced with white and green parts
1 small carrot, halved lengthwise and thinly sliced on diagonal
1 cup shelled frozen edamame
5 ounces Baby Spinach
1 teaspoon grated fresh ginger
4 -6 tablespoons dark miso
1/4 teaspoon toasted sesame oil
tamari soy sauce (optional)

Steps:

Put noodles in a bowl with water to cover, and set aside.
Trim mushrooms, and wipe off grit with a damp cloth. Snap off stems, and chop finely. Slice caps thinly, and set aside.
Heat oil in a soup pot. Add scallion whites, mushrooms and carrot, and cook over medium-high heat, stirring frequently, until mushrooms begin to soften, for about 2 minutes.
Add 5 cups water, and bring to a boil. Add edamame, and cook for 4 minutes. Drain noodles, and add to pot with spinach and ginger.
Reduce heat to medium-low, and cook until edamame are tender but still firm, for about 1 minute more. Stir in scallion greens.
Blend 4 tablespoons miso into 1 cup warm water, using a fork to mix. Reduce heat to low, and stir miso into soup, adding more miso for a more intense flavor, if desired.
Add sesame oil and tamari to taste. Serve hot.

Nutrition Facts : Calories 306.2, Fat 10.9, SaturatedFat 1.3, Sodium 921.7, Carbohydrate 40.4, Fiber 7.4, Sugar 3.9, Protein 16

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