Miso Tomato Sauce (Sarsang Miso)

Source: Authentic Recipes from the Philippines

1 teaspoon oil
1 clove garlic, minced
1 small onion, diced
2 small tomatoes, diced
1 tablespoon miso
1 teaspoon Filipino vinegar (suka) or apple cider vinegar
1/2 teaspoon ground black pepper

1. Heat the oil in a small skillet and stir-fry the garlic until golden brown. Add the onion and stir-fry until translucent. Add the tomatoes and cook until they soften.
2. Add the miso and mash the mixture with a fork until smooth. Add the vinegar and pepper, and bring to a boil. Remove from the heat and transfer to a sauce bowl. Serve with fried fish and stir-fried vegetables.

Keeps in the refrigerator for a week.

Makes 1 cup (250 ml)
Preparation time: 15 mins
Cooking time: 15 mins

Sweet and Sour Sauce (Agre Dulce)

Source: Authentic Recipes from the Philippines

1 cup (250 ml) water
3 tablespoons tomato ketchup
3 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon hot sauce (Tabasco)
(optional)
2 teaspoons cornstarch dissolved in
4 teaspoons water

Combine all the ingredients in a saucepan. Bring to a boil and simmer for 5 minutes or until the sauce
thickens. Serve in small bowls with snacks or appetizers like eggrolls. Keeps in the refrigerator for a week.

Makes 1 cup (250 ml)
Preparation time: 5 mins
Cooking time: 5 mins

Breakfast Vegetable-Miso Soup with Chickpeas

From Martha Stewart Living

Detox Cred: Find a few minutes in the morning to sit down and slowly enjoy a comforting soup. It will help set a mindful tone for the day and also get your digestion moving. Miso contains beneficial bacteria and zybiocolin, which help eliminate free radicals from the body.

• SERVINGS: 4
 
• YIELD: MAKES 4 1/2 CUPS

INGREDIENTS

• 2 tablespoon olive oil
• 1/2 yellow onion, chopped
• 2 garlic cloves, minced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 1 cup chopped broccoli
• 1 cup cooked chickpeas
• 2 tablespoons white miso
• Coarse salt

DIRECTIONS

1. Heat olive oil in a pot over medium heat. Cook onion, garlic, celery, and carrots until tender, 6 to 8 minutes.
2. Stir in broccoli and chickpeas; cook about 2 minutes.
3. Add 4 cups water. Bring to a boil; reduce heat and simmer until vegetables are tender, about 10 minutes. Remove from heat. Dissolve miso in 2 tablespoons cool water and stir into soup. Season with salt.