Flavor name:	miso
size:	200 grams (x 1)

brand	Marukome
flavor	miso, vegetables
Package information	pack
number of products	1
Product weight	200 grams

[Contents] 200g
Energy: 28kcal/per cup of miso soup (8g) [Ingredients] Organic rice miso (contains soybeans) (manufactured in Japan), organic dextrin, yeast extract, vegetable extract powder [Organic JAS mark certified] Powdered organic miso Organic miso powder. Use vegetable stock such as carrots, potatoes, and onions. Powdered miso that is easy to use not only for miso soup, but also for Western and Japanese dishes.
[For various dishes] You can sprinkle it as it is, mix it, or stew it. A Miranda Kerr collaboration product that expands the range of dishes.

Raw materials/ingredients

Organic rice miso (including soybeans) (produced in Japan), organic dextrin, yeast extract, vegetable extract powder

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Product introduction

Organic rice miso (including soybeans) (produced in Japan), organic dextrin, yeast extract, vegetable extract powder

Raw materials/ingredients

Organic rice miso (including soybeans) (produced in Japan), organic dextrin, yeast extract, vegetable extract powder

brand	Marukome
packing size	13 x 8 x 8cm; 200g
Container type	pack
Maker	Marukome
Country of Origin	Japan
raw materials	Organic rice miso (including soybeans) (produced in Japan), organic dextrin, yeast extract, vegetable extract powder
Product weight	200 grams

Recommended recipe Tofu steak

The miso powder melts well and you can enjoy it as a rich sauce. It's tofu, so it's healthy, but the sautéed batter is covered with miso, making it a juicy and satisfying dish. It goes well with grain mustard, and the sourness and spiciness are a perfect match, and the taste changes.

■ Ingredients (for 2 people)

Firm tofu: 1 block (300g)

Flour: 2 tablespoons

Cabbage: 1/6

Paprika: 1/2 piece

Grapeseed oil or salad oil: 2-3 tablespoons

Miso powder (vegetable stock): 1-2 tablespoons

Grain mustard: 1 tbsp

■How to make

1. Cut the tofu into halves. Wrap the tofu with a paper towel and leave it for 10 minutes to remove the moisture.

Cut and dust with flour. Cut the cabbage in half and the paprika into strips.

2. In a frying pan heated with grapeseed oil, fry the tofu for 3 minutes on each side.

Take out. Grill the vegetables in the same way around the tofu or in the remaining oil.

3. Serve in a bowl, sprinkle with miso powder, and serve with grainy mustard.

Recommended recipe Hearty brunch salad

Miso powder that goes surprisingly well with salads. It goes well with unique raw vegetables such as baby leaves and romaine lettuce. Add filling ingredients such as chicken and avocado, and it's a perfect dish for brunch. I combined miso powder with vinegar and natural oil and used it like a flavorful herbal salt.

■ Ingredients (for 2 people)

Chicken breast: 1 piece (200g)

Salt: 1/4 teaspoon

Salad oil: 1 teaspoon

Avocado: 1/2 piece

Romaine lettuce: 2-3 pieces (50g)

Baby leaf: 50g

Cherry tomatoes (red, yellow, etc.): 5-6

Purple onion: 1/4 piece (40g)

Grapeseed oil: 1-2 tablespoons

(You can also use plain olive oil)

Rice vinegar (or apple cider vinegar): 1 tablespoon

Almonds or cashew nuts: 20g

Miso powder (vegetable stock): 2-3 tablespoons

■How to make

1. Cover the chicken with plastic wrap and beat it 30-40 times. Heat a frying pan over medium heat, add salad oil, and fry the chicken over medium heat for 5 to 6 minutes, turning over and frying for 5 to 6 minutes.

2. Peel the avocado, remove the seeds, and cut into chunks. Remove the stem from the cherry tomatoes and cut them in half.

3. Cut the romaine lettuce into 3 cm wide slices and the purple onion into thin slices. Raise it in a colander and shake it well to drain the water.

4. Put [1][2][3] in a bowl, mix grapeseed oil, chopped nuts and miso powder, add vinegar to the whole salad and put it in a tangler.