I recently got my hands on my first-ever tub of miso, and I’ve been playing with it ever since. I’d long heard that miso (fermented soybean paste) is a great ingredient for adding a salty, savory, umami touch to a variety of dishes, but until recently, the only time I’d ever had it was in the little cup of miso soup that comes before sushi.
I also knew it as one of the ingredients listed alongside seitan as a “hippie ingredient” in an article I read. Well, the seitan turned out pretty delicious in the husband-fooling “Chorizo” & Black Bean Vegetarian Chili, so next on my list of ingredients to try was miso.
I’ve taken to glazing fish, steaks, and a variety of vegetables with the quick miso glaze in the recipe below. Here, I’ve brushed it on some long strips of grilled zucchini, but you can use this glaze for anything you want!
It’s just four ingredients, and takes only two minutes to stir up. If you don’t have agave nectar, use honey. Either way, it’s the perfect balance of salty, sweet and tangy. It’s pretty much like a hippie version of barbecue sauce.
- 2 tablespoons white miso
- 1 tablespoon agave nectar
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 4 zucchini, cut into quarters crosswise
- Extra virgin olive oil
- Preheat outdoor grill for direct grilling over medium heat. In small bowl, whisk together miso, agave nectar, soy sauce and vinegar.
- Lightly brush zucchini with olive oil. Transfer zucchini to grill and cook 5 to 6 minutes or until tender, turning occasionally. Brush with miso glaze and serve immediately.