1. Use light colored miso as a dairy substitute in place of milk, butter, and salt in creamed soups.
2. Puree with tofu and lemon juice in place of sour cream.
3. Blend light miso with vinegar, olive oil, and herbs for salad dressing.
4. Use unpasturized miso in marinades to help tenderize animal protein and breakdown vegetable fiber.
5. Use the dark rice or barley miso, thinned with cooking water as a sauce for water sauteed root vegetables or winter squash.
6. Use dark miso in a vegetable-bean casserole to supply plenty of high quality protein.
7. Make cheese for pizza and wraps with yellow miso and firm tofu.
8. Make a spread using white miso, peanut butter, and apple juice to thin.
9. Make a pate with tofu, garlic, white miso, tahini, lemon juice, and dulse flakes.
10. Add miso to dipping sauce for spring rolls, norimake rolls, or raw vegetables.
Be careful not to get carried away and use miso in everything. Your body will respond to the excess salty taste with cravings for sweets, liquids, and fruit. It is suggested that the amount of miso used should not exceed 2 teaspoons per person per day.
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