5 BEST ways to use Miso | Steak, Cookies, Spaghetti & much more! | Marion's Kitchen #Athome #WithMe
0:00 Introduction
0:24 Steak & Creamy Miso Mushroom Sauce
9:48 Miso Butter Scrambled Eggs
16:09 Miso Mushroom Spaghetti
20:10 Choc Peanut Butter Crack Cookies
29:21 Creamy Miso Chicken & Mushroom Pot Pies
Get the written recipes below!
Steak & Creamy Miso Mushroom Sauce:
Miso Butter Scrambled Eggs:
Miso Mushroom Spaghetti:
Choc Peanut Butter Crack Cookies:
Creamy Miso Chicken & Mushroom Pot Pies:
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
Gordon Ramsay's Stir Fry Guide
Here's a quick guide to how to cook two deliciously simple stir fry recipes.
#GordonRamsay #Cooking
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spicy miso pasta
Today I cooked Chrissy Teigen's spicy miso pasta! It's really tasty and easy to make. 10/10 would recommend. The recipe is linked below.
This footage is from a couple month ago. I have been struggling with clinical depression and have been having trouble finding motivation to do things I love, like creating Youtube videos for y'all. Finally being able to edit and post this feels like some progress to me.
Creamy Miso Mushroom Pasta | INCREDIBLE Vegan Pasta In 25 Minutes
Creamy Miso Mushroom Pasta recipe that's ready with just 10 simple ingredients. This vegan, Japanese-Italian fusion dish is super yum and incredibly hearty. Ready in 25 minutes.
Full recipe:
Thanks for watching! ^_^
Neelu & Nabin,
Veganbell.
Broccoli in garlic sauce | incidentally vegan | Chinese-American inspired
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***RECIPE, SERVES TWO***
1 medium-large crown of broccoli (about 12 oz, 340g)
3-4 garlic cloves
1 small thumb of ginger (about the same amount as the garlic)
1/2 a small fresh chili (or throw the whole thing in)
1 cup water or stock or reserved broccoli water (see below)
1/2 teaspoon onion powder
1/4 cup (60mL) soy sauce
1-2 tablespoons brown sugar (or white sugar + a dab of molasses, or honey)
2 teaspoons mustard
2-3 tablespoons Marmite (or oyster sauce)
1-2 teaspoons toasted sesame oil
2-3 tablespoons cornstarch (or any refined starch)
pepper
MSG to taste (salt would be fine)
any cooking oil
sesame seeds for garnish (very optional)
1 cup (200g) white rice (dry)
Wash and drain the rice, combine it with 1.75x the volume of plain water in a pot, bring to a boil uncovered and cook until the water level goes just below the surface of the rice. Cover, reduce the heat to low and let cook for 10-15 minutes or until all the water is absorbed. Turn the heat off but leave the lid on as it rests until you eat. Fluff before serving.
(Or make your rice however you want — there's literally no way I can make rice on the internet that won't make people angry, so I just try it a different way every time.)
While you're getting the rice going, peel and chop the garlic and ginger with the chili.
Put a steamer basket at the bottom of a big pot and put in enough water to come up to the basket. Cover the pot, put the heat on high and bring the water to a boil. (If you don't have a steamer, you can boil the broccoli instead.)
While you're waiting for the water to boil, cut the broccoli into bite-sized florets. When the steamer is steaming, throw in all the broccoli, cover, and get a big bowl of ice water ready. When the broccoli has steamed for three minutes (maybe 3:30 if you're boiling instead of steaming), pull it out and dump it immediately into the ice water. Stir it around until the pieces have all cooled down. They should feel a little undercooked at this stage.
If you want, save 1 cup (237mL) of the green steamer water to use in the sauce. Once the pot is empty and dry, return it to the burner and put your heat on medium.
Coat the pan with a thin film of oil (NOT the sesame oil), throw in the garlic, ginger and chili, stir and fry for a couple minutes until soft. Put in the cup of water (or stock or reserved broccoli water), soy sauce, sugar, mustard, Marmite, sesame oil, onion powder and a few grinds of pepper.
While that's simmering, dissolve the cornstarch in just enough water to make a thick slurry. While one hand stirs, use the other hand to drizzle in slurry until you get a very thick consistency — you might not need all of the slurry.
Taste the sauce, consider adding MSG (or salt) or more of any of the other sauce ingredients it might need. Remember that the broccoli and rice are totally unseasoned, so the sauce needs to be strong enough and salty enough to flavor both itself and the broccoli and rice, i.e. too strong on its own. The texture should be very thick, because the broccoli will water it down a little. The sauce is easy to burn when it's this thick, so you might want to turn the heat down (or off).
Pull the broccoli out of the water, drain it thoroughly and toss it in the sauce until warm and coated. You can stir in water if the sauce is too thick. Dish out the rice, serve the broccoli and extra sauce on top, optionally garnish with sesame seeds.
How to make Japanese style Miso Noodles Stir Fry Recipe
LEARN HOW TO MAKE A VEGAN MISO FLAVOURED NOODLE STIR FRY
LAY HO MA!! You know I love noodles! You can enjoy them in soup and stir fry. Plus, those squiggly guys take on the flavour of whatever you throw at them - simply amazing! Join me in this episode and learn how to make a delicious vegan miso udon noodles stir fry! Let's begin.
Ingredients:
5-6 small bean curd sticks
1 shallot
5 broccolini
1 stick green onion
1 bundle udon noodles
2 tbsp red or white miso paste
1/2 tbsp soy sauce
2 tbsp black garlic/burnt garlic oil (
1 tbsp cane sugar
drizzle of olive oil
1 cup bean sprouts
1 tbsp white sesame seeds
Directions:
1. Bring a pot of water to boil for the noodles. Add the bean curd sticks into the water
2. Slice the shallot and chop the broccolini into bite sized pieces
3. Chop the green onion, but keep the white and green parts separate
4. When the water comes to a boil, let it cook further for another 5min. Then, add the udon noodles. Cook the noodles for half the time to package instructions (in this case 4min)
5. Save 1/2 cup of the cooking water. Strain out the rest of the water and set the noodles aside
6. Make the sauce by mixing together the cooking water, miso paste, soy sauce, black garlic oil, and cane sugar
7. Heat up a sauté pan on medium heat. Drizzle some olive oil
8. Sauté the white part of the green onion and shallot for a couple of minutes. Add in the broccolini and sauté for another couple of minutes
9. Add the noodles, bean curd sticks, and the bean sprouts
10. Add the sauce and stir for a few minutes until the noodles have absorbed the sauce
11. Plate and garnish with green onion and white sesame seeds
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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