Food Lust People Love: miso recipes

Showing posts with label miso recipes. Show all posts

Wednesday, June 24, 2026

Miso Chocolate Cookies

These small batch miso chocolate cookies are sweet and chocolaty, with a hint of welcome saltiness from the savory miso paste. We could not stop eating them!

Sharing this recipe makes me nostalgic for my favorite food magazine, delicious. which ceased publishing last Autumn, much to the sadness of all of its fans. I had been a reader since discovering the Australian edition back around 2002 when I moved to Kuala Lumpur. Its UK sister magazine started publication at the end of 2003, boasting a Christmas roast turkey crown from Jamie Oliver on the cover.

If you’ve been reading along here for a while, you know how I feel about Jamie. How could I not by that magazine?! And I was hooked from there on out.

This recipe is adapted from one in a more recent issue, March 2024. It was created by the very talented Pollyanna Coupland. She named these pan-bang cookies and you’ll soon see why from the method.

Miso Chocolate Cookies

I used semi-sweet chocolate for these cookies because that’s what we love but the original called for milk chocolate so you can choose. I always have both white and black sesame seeds on hand so I used half and half. The original didn’t specify but the photos look like all white so use what you’ve got!

Ingredients for 10-12 cookies

1 cup or 230g butter, softened

1 ¾ cups or 350g light brown sugar

1 egg

2 ¼ cups or 280g flour

½ teaspoon baking soda

¾ teaspoon fine sea salt

1 ½ teaspoons white miso paste

3 ½ oz or 100g semi-sweet chocolate

4 tablespoons sesame seeds

Method

Measure out your miso paste, sesame seeds and chop the dark chocolate into bits with a sharp knife.

With electric beaters or in your stand mixer, cream the butter and sugar together until pale and fluffy.

Beat in the egg.

Sift in the flour, baking soda and salt and mix again.

Mix in the miso and half the sesame seeds.

Mix in the chopped chocolate.

Heat the oven to 350°F or 180°C and prepare two cookie sheets by lining them with baking parchment or silicone liners.

Spoon the dough out onto a large piece of cling film.

Using the cling film, roll it into a thick log. If you don’t want to bake all the cookies today, the balance of the log can be rewrapped and frozen for up to a few weeks, until you do.

Slice the log into 10-12 discs.

Put three of them on one of your lined cookie sheets, leaving plenty of room around each one. Sprinkle some of the remaining sesame seeds over the top of the discs, then chill the cookie sheet in the freezer for 15 minutes.

Remove from the freezer and put the cookie sheet straight into the preheated oven for 8 minutes.

Prepare the second sheet of cookie dough discs and put them in the freezer.

After 8 minutes in the oven, the discs should have spread outwards and puffed up a little.

Remove the tray and bang it down sharply on the counter, which will cause the dough to spread outwards even more. Mine didn’t get all crinkly like Pollyanna’s but they did spread out.

Put the baking pan back in the oven for 3 minutes, then remove and bang it again.

Return for a final 3 minutes, then remove and let the cookies cool on a wire rack while you bake the rest of them in batches.

Serve with some cold milk and enjoy!

Welcome to the 13th edition of Alphabet Challenge 2026, brought to you by the letter M. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the M recipes below:

Grilled BBQ Meatball Skewers from Jolene’s Recipe Journal
Mambazha Pulissery from Mayuri’s Jikoni
Mastica Ice Cream from A Messy Kitchen
Melon and Prosciutto Salad from A Day in the Life on the Farm
Methi Chole from Sizzling Tastebuds
Mexican Green Chile Pimento Cheese Dip from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Mini Turkey Meat Loaves from Blogghetti
Miso Chocolate Cookies from Food Lust People Love
Mix Flour Shankarpali/Shankarpara from Sneha’s Recipe
Sweetened Condensed Milk Cookies from Karen’s Kitchen Stories

Here are my posts for the 2026 alphabet challenge, thus far:

A: Ají de Cerdo aka Peruvian Pork Stew

B: Baby Cos Peach Salad with Blue Cheese Dressing

C. Traditional Cullen Skink

D. Coconut Cream Date Caramel

E. Edamame Summer Salad

F. Lamb Feta Mint Patties

G. Ricotta Gnocchi à la Poêle

H. Hazelnut Vodka

I. Italian Sausage Stuffed Mini Peppers - this post!

J. Jägersuppe - Hunter's Soup

K. Easy Chicken Kapama

L. Easy Lamb Shoulder Roast

M. Miso Chocolate Cookies - this post!

To check out the Alphabet Challenges for 2024 and 2025, click here.

Pin these Miso Chocolate Cookies!

Wednesday, July 3, 2024

Miso Butter Noodles

These Miso Butter Noodles are savory and rich, with crunchy snow peas and slivers of green onions. Add some shichimi togarashi for a little spiciness.

Everyday my husband forwards me his email from New York Times Cooking with lots of great recipe links and meal ideas. I don’t read them every single day so sometimes I find myself catching up a week or more.

A while back, there was a recipe for miso butter pasta which caught my eye. Goodness knows that there were plenty of times I ate plain buttered noodles growing up and the addition of miso would add a welcome savory hit for my now very adult palate.

I saved the recipe to my “recipe box” then promptly forgot about it. Then a couple of weeks ago, our daughter made miso butter chicken for dinner and it all came back to me. Miso butter noodles was again on the list.

Miso Butter Noodles

The original NYT Cooking recipe used dried pasta and, in addition to the salty miso, Parmesan cheese. I decided to lighten mine up by adding the snow peas and green onions to fresh egg noodles and omit the Parmesan. Excellent decision. Makes about 4 servings.

Ingredients

2 green onions

5 1/3 oz or 150g snow peas

1 lb 4 oz or 565g fresh egg noodles

1/3 cup or 75g butter

4 teaspoons miso

Generous couple of sprinkles shichimi togarashi or crushed red pepper

Optional for serving: Shichimi togarashi or crushed red pepper

Method

Slice the green onions (white and green parts) and snow peas into narrow strips.

Bring a large pan of salted water to boil, add the fresh noodles and cook them over medium-high heat for 1 minute.

Remove the noodles to a colander with tongs and rinse.

Add the strips of snow peas to the pot. Cook for 1 minute then drain them, reserving 1 cup or 240ml of the cooking water.

Rinse the snow peas in cool water to stop them cooking and set aside.

Add half of the reserved water into a saucepan, along with the butter and miso.

Whisk over medium heat until the butter is melted and everything is combined into a homogeneous liquid.

Add the drained noodles into the pan.

Use tongs to vigorously stir them over low-medium heat for a few minutes, until the liquid emulsifies and smoothly and evenly coats the noodles.

Add in most of the green onions, saving a few bits for garnish, and the parboiled snow peas strips.

Stir them in and cook briefly until they are heated through. Sprinkle with shichimi togarashi or crushed red pepper and stir again.

If at any point the sauce gets too dry and the noodles stick together a bit, stir in a bit extra noodle water to make it smooth and glossy again.

Serve topped with the reserved green onions and some more shichimi togarashi or crushed red pepper, if desired.

Enjoy!

Welcome to the 14th edition of the 2024 Alphabet Challenge, brought to you by the letter N. Many thanks to Wendy from A Day in the Life on the Farm for organizing and creating the challenge. Check out all the N recipes below: