Miso

Think of this porridge as an oat-based version of congee or jook that can be thrown together quickly and topped with an egg, avocado, or kimchi.

This Japanese sesame-based dressing is great on salads, seafood, and grilled meat.

Japanese cuisine tends to be mild on the whole, but this noodle soup, piri kara soba, has a real kick to it.

The broth base for tonyu nabe, as the name suggests, is soy milk, along with dashi and miso paste. 

This vegan banana bread recipe gives you a loaf that's moist, perfectly salty, and just sweet enough.

On the outside, this cake looks like any other Bundt cake, but inside, it has a vibrant shade of green and a beautiful honeycomb pattern.

Tender pieces of chicken fillet (a.k.a. chicken tenders) are marinated in miso, yuzu zest, mirin, and sake for a delicate sweet-salty flavor.

A play on pesto grilled chicken, this recipe uses miso paste in place of Parmesan to create a savory, flavor-packed marinade.

This lightly miso-marinated salmon is served with a bright green spinach sauce underneath.

Biscuits and gravy, traditionally heavy on dairy and pork, is no one’s idea of a heart-healthy meal. This vegan version swaps out the sausage for fiber-rich beans.

These 10-ingredient gluten-free homemade veggie burgers are crisped up like a smash burger in the oven. 

Savory, warming miso soup is a Japanese mainstay, commonly enjoyed for breakfast alongside rice, eggs, fish, and pickles.

Mild, flaky cod gets an ideal counterpart in this silky-creamy miso–butternut squash sauce. The sauce delivers plenty of flavor thanks to miso and ginger, topped with lemon, cilantro, and chili crisp. The cooking time will vary depending on the fish’s thickness, so keep an eye on it as it cooks; you will know it is done when the fish flakes easily at the push of a fork. 

This simple soup packs a lot of flavor thanks to miso and ginger in the base, plus punchy finishers like lemon juice, cilantro, and chili crisp.

Nothing quite beats a winter stew when the temperature begins to drop. This rich meatless dish and its thick tasty gravy really hits the spot. With tender oyster mushrooms, caramelized carrots and onions, as well as a good helping of red wine and miso for umami-packed flavors, this has quickly become one of my most popular recipes–somewhat beef bourguignon, but without the beef.

These easy miso-maple walnuts are crunchy, savory, a little sweet, and beautifully caramelized.

This is my version of a veggie burger—using the meatiness of seared clusters of maitake mushrooms gives an additional layer of umami with a miso glaze.