Has the overindulgence started for you yet? This time of year, I feel like I’m surrounded by opportunities to overdo it. Between increased social obligations and abundant holiday specialty items, it seems like everywhere you turn there’s decadent food and drinks.
Because of this, I sometimes need to remind myself to put my miso where my mouth is. Yes, you read that right. This miso recipe is my way of saying, Please slow down. Eat your delicious vegetables. Simply. And appreciate and enjoy what you have.
To that end, this recipe is for a simple but tasty miso dressing that can be enjoyed on any cooked vegetables, grains or legumes you like. It’s like a meal in a bowl, with the ingredients being endlessly versatile. It’s dinner stripped down to its essentials, and its how I prefer to eat most of the time.
Miso is a fermented paste, often derived from soybeans, that has an impressive nutritional profile of minerals and antioxidants. There are many varieties with a wide range of flavors, but miso is most often described as having a salty, beany, nut butter taste. Strangely, it reminds me bit of Parmagiano Reggiano. This recipe calls for the more commonly found white miso, which is a milder variety.
I recently enjoyed red quinoa, steamed squash, broccoli, cauliflower and bok choy topped with this miso dressing. It would also be great with roasted vegetables, baked tofu or some cooked chickpeas. While it has a pronounced saltiness, the miso dressing isn’t too thick, so it allows the unique flavors of the vegetables to come through.
Note: You’ll likely have extra dressing, but it will keep for a few days. Use it on salads or as a marinade for tofu, portobello mushrooms or seitan.