Marukome Boy

Our Premium White Miso Paste was used to make these Miso Tofu Rainbow Chard Wraps and they are delicious!

Miso Tofu Rainbow Chard Wraps

Total Time: 30 minutes
Serves: 6

Ingredients:
1 cup cooked white quinoa
1 cup crispy tofu, small cubes
½ cup rainbow chard stems mixture
1 garlic clove, minced
½ onion, finely diced
1 tablespoon miso paste, for tofu
½ tablespoon honey
1 carrot, julienned
Salt and pepper

Directions:
Cut the tofu into thin sliced and pat dry with paper towels to remove the moisture. Cut them into small cubes and set aside.
Heat a pan with a little olive oil on medium heat. Toss in the diced onion and cook down for 2-3 minutes until onion softens. Then add in the chopped garlic. Cook for another few minutes and then go in with the chopped chard stems, all different colors, save the leaves and set them aside. Cook the stems down with the onions until soft. Take that mixture out and place into a bowl.
Peel and then julienne 1 carrot and set aside.
Add a little more oil in and then add the tofu and cook until crispy and golden brown. Take out and place into a bowl. Add the miso paste and honey into the tofu and mix it up well. Season with salt and pepper.
Cook 1 cup of quinoa or heat the pre cooked and set aside.
In a large shallow pot with about an inch of water, heat until a simmer and blanch the large leaves one at a time for about 20 seconds, just until soft. Do this for all the leaves, which will be your wraps. When they all the leaves have been blanched and patted dry you can begin constructing the wraps.
Lay the leaves out and in the center add a scoop of quinoa followed by tofu, onion & chard mix, and the raw julienned carrot. Carefully fold them up into little pockets then turn them over so the folded side is underneath and will stay together. You can tie them up with twine if you want too. Do this for all the leaves making as many wraps as you can. Serve right away.

Our bottles of Miso and Easy make meal time a breeze! Just add water and you’re ready to eat!

This Fresh Burrata with Miso Maple Drizzle is sure to get the party started!

Fresh Burrata with Miso Maple Drizzle

Total Time: 10
Serves: 4

Ingredients:
1 lb burrata cheese
⅓ cup chopped walnuts
1 tablespoon Marukome miso paste
2 tablespoons maple syrup
Fresh fill, for topping
Black sesame for garnish
Radish for garnish

Directions:
Chop the walnuts up really well and set aside.
In a small bowl mix together the miso paste and maple syrup.
On a plate place the burrata cheese. Decorate the tops with a drizzle of the miso maple, crushed walnuts, fresh dill and black sesame seeds. Garnish the plate with some thinly sliced radishes.

Grab your favorite ingredients and a pouch of Miso Soup with Chunky Tofu and Seaweed and you will have a flavorful meal in no time!

Our Organic Miso is the perfect addition to this Miso Kale Caesar with Crispy Sweet Potato!

Miso Kale Caesar with Crispy Sweet Potato

Total Time: 10 minutes
Serves: 2

Ingredients:
¼ cup water
1 tablespoon Marukome miso paste
¼ cup tahini
½ lemon, juiced
2 garlic cloves
½ teaspoon salt
1 sweet potato, small cubes
½ avocado sliced
Fresh ground pepper
1 large bunch of dinosaur kale, chopped
¼ cup fresh grated parmesan

Directions:
In a bowl, mix tahini, lemon juice, miso paste, garlic and salt & pepper to taste.
Wash and dry the kale and then remove the stems. Roughly chop the kale into small pieces. Place in a bowl and toss with the dressing until it softens a bit. Transfer to a serving bowl and top with fresh grated parmesan cheese, roasted sweet potato and avocado.

Just add water to our Miso and Easy and you instantly have perfect miso soup!

Indulge in these Miso Chocolate Peanut Butter Protein Cookies made with our Miso Paste!

Miso Chocolate Peanut Butter Protein Cookies

Total Time: 20 minutes
Serves: 6-8

Ingredients:
1 package Gluten Free Chocolate Cookie Mix
1 egg
1 stick butter, 8 oz
1 tablespoon Marukome miso paste
½ cup creamy peanut butter
2 tablespoons cocoa powder
Add a little water if you need to thicken the dough

Directions:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl whisk together all the ingredients until combines well and looks and feels like cookie dough.
Make 1 tablespoons balls and place them onto the baking sheet. Once they are all on take a fork and press down on them twice making a crisscross pattern on each of them.
Place in the oven and bake for 10 minutes until they are crispy around the edges and cooked through.
Place on a cooling rack for another 10 minutes before eating.

Our All Natural Miso is a great addition to any recipe!

Miso happy to have some good miso!

Our All Natural Miso is the perfect addition to this Mushroom & Black Bean Burger!

Mushroom & Black Bean Burger

Total Time: 15 minutes
Serves: 2

Ingredients:
1 tablespoon grapeseed oil
1 small onion, diced
8 oz chopped crimini mushrooms
1 can black beans, drained and rinsed
1 tablespoon miso paste
1 teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt
2 tablespoons GF breadcrumbs
¼ cup brown rice
4 ciabatta
Arugula
Avocado

Directions:
In a pan heat grapeseed oil over medium heat. Add in the chopped onions and cook down for 2-3 minutes. Add in the chopped mushrooms and cook for another 5-7 minutes until browned and soft. Set aside in a bowl to cool.
In the food processor, add drained black beans, miso paste, cumin, chili powder and salt and give a couple pulses. Add the onion and mushrooms to that as well as the bread crumbs and cooked rice. Blend until smooth but still has texture.
Take out and place in a bowl and then make your patties.
Prepare the toppings
Cook the burgers in a pan for 3-4 minutes per side until golden brown and crispy on each side.
Serve on ciabatta bread with mayo, avocado and arugula.

Our Miso Chili is made with plant-based protein so you can eat the whole bag, worry free!