Red Miso Kimchi Recipes

Steps:

• Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels.
• Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer.
• Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat.
• If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.

Steps:

• First, put your mushrooms into a bowl with the tamari, lemon juice and 1 tablespoon of the honey, and put to one side to marinate for at least 15 minutes.
• Cook the soba noodles according to packet instructions. Drain and run under cold water, then toss in 1 tablespoon of the sesame oil.
• Heat the remaining 2 tablespoons of oil in a large soup pan over medium to high heat. Once the mushrooms have had their marinating time, drain them but keep the marinade Add the mushrooms to the pan in a single layer with a pinch of salt (you can do this in batches if you need to). Cook until the mushrooms are golden where they meet the pan, then toss and keep cooking until the mushrooms are deeply browned all over-this should take 5 minutes or so. Remove from the pan and set aside.
• Fill and boil the kettle. Put the empty pan back over medium heat, add the scallions and sauté for a few minutes before adding the ginger and gochujang paste. After another minute or so, add the garlic and the drained kimchi. Sizzle until the garlic is starting to brown around the edges. Add 5 cups (1 1/4 liters) of water from the kettle along with the remaining tablespoon of honey and bring to a boil. Now, add the broccoli and simmer for 1 minute, or just until the broccoli becomes bright green.
• Remove the soup from the heat. Place the miso in a small bowl and whisk it with a splash of the broth to thin it out. Stir the thinned miso into the soup. Taste your soup; you really need to get the balance right here. If the broth tastes a bit flat, you might need more salt or miso, or a splash of soy sauce.
• Just before serving, cut the tofu into little 3/4-inch (2-cm) pieces-you'll have about 1 cup-and drizzle it with the reserved marinade from the mushrooms.
• To serve, divide the noodles among four bowls and ladle over the soup. Top with to tofu, mushrooms, and a sprinkle of sesame seeds. Finish with more soy if you like, a squeeze of lemon or lime, and the shiso or cilantro leaves if using.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta water, then drain the pasta.
• Add the butter, miso and 1 1/4 cups pasta water to the pot and whisk over medium heat until miso breaks down and liquid is uniform, 1 to 2 minutes. Add the pasta and Parmesan and cook, stirring vigorously with tongs until cheese is melted and sauce emulsifies. (The key word here is "vigorously." To achieve a silky smooth pasta instead of a gloppy one, put your cacio e pepe skills to work.)
• Divide among shallow bowls and sprinkle with nori or furikake, if using.