Miso Beef Stew

Beef stew with miso paste? Yes, it is super tasty with lots of umami flavor. Great over rice, pasta or bread.

This miso beef stew is super hearty and comforting…and so, so easy to make. It is loaded with flavorful pieces of meat, potatoes, kind mushrooms, carrots and celery.

– Why use Instant Pot?

Instant Pot cooks under pressure, therefore in less than one hour the meat is tender and packed with flavor, cutting the time of cooking.

– Do I need miso paste?

Definitely, miso paste gives this beef stew the well-known umami flavor…

– Can I cook this beef stew in advance?

Yes, you can cook up to 3 days in advance. Refrigerate once it is at room temperature and when it is time to serve heat it up on the stove. Alternatively, you can freeze if you want to store for longer time.

– Are you ready to try this umami beef stew?


  • 1 ½  lbs beef for stew in cubes, approximately 1½ in
  • 1 medium yellow onion, cut into 1-inch chunks
  • 3-4 cloves garlic, finely chopped
  • ½ lb carrots, peeled and cut into 1 in chunks
  • 1 lb nibble potatoes (or any kind of potatoes, cut into 1 in
  • 1 lb mini king oyster mushrooms or combination of any kind of mushrooms
  • 4-5 celery stalks, cut into 1 in length
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 tablespoons ketchup
  • 3 tablespoons red miso
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 1 cup beef broth
  • Salt and pepper to taste
  • Fresh green onion for garnish


Season beef chunks with salt and pepper, to taste and set aside while preparing all the other ingredients.

Turn the Instant Pot to sauté, once the pot is hot and the meat. Cook for a few minutes until sides of the meat are browned.

Remove the meat from the pot.

Add the butter on the pot and sauté the onion and garlic. Place the meat back and add ketchup, red miso, sake, mirin and beef broth.

Stir, and seal the Instant Pot, and set to high pressure for 8 minutes. Let the pressure release naturally.

Add all the vegetables and mushroom and cook under high pressure for another 2 minutes. Again, let the pressure release naturally.

Add more salt or pepper if necessary.

Garnish with finely chopped green onion, serve hot over rice or pasta.

– Want more beef recipes? Check these out…

Did you know that miso is a form of fermented soybeans? Therefore, miso provides good bacteria to your gut. Consumption of miso has been linked to better digestion and stronger immune system. One must careful since miso is very high in sodium.

Thank you for visiting Color Your Recipes…have a colorful week!

Miso Roasted Butternut Squash Salad with Quinoa

This is a simple and yet delicious salad with the umami miso roasted butternut squash combined with quinoa…therefore this makes a great side dish or even as a main meal.

Have you ever roasted butternut squash with a touch of miso? Oh…it is a must, the butternut squash covered with the umami flavor of miso…it is exquisite especially with a hint of honey…a perfect combination of flavor which will awake your taste buds.

– What is miso?

Miso is a Japanese soy bean paste fermented with koji. Koji is a fungus used in many Asian countries, not only to make miso but make soy sauce, fermented black bean, rice wine and sake.

Miso is salty and is loaded with umami flavor. Japanese cuisine uses miso mainly to make soup, marinate fish…and now it is used for all kind of dishes such as dips, salad dressing, caramels and so on.

– Why roast butternut squash with miso?

Adding miso to butternut squash will give a deep and slightly caramelized layer to the squash and will  add a lot of flavors to the squash.

– Can I roast the squash in advance?

Absolutely, you can roast the butternut squash in advance and add to the salad when read to serve.

– Should we go ahead and look at the recipe?

Please keep in mind that the ratio is totally adaptable…just follow your intuition…a little more of this, a little less of that…you get the picture right?


For the butternut squash

  • 1 butternut squash, cubed into ½ inch
  • 3 tablespoons miso (low salt)
  • 1 ½ tablespoons honey
  • 3 tablespoons olive oil
  • ½ teaspoon sesame oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ½ teaspoon of hot sauce (optional)

For the salad

  • cup dry cranberry
  • ¼ cup roasted pepita
  • 1 ½ cup cooked quinoa
  • Arugula
  • Extra virgin olive oil
  • Unfiltered apple cider vinegar
  • Salt and pepper to taste


For the butternut squash

Preheat oven to 400oF.

Whisk all the ingredients listed under the butternut squash, mix well until all the miso paste is incorporated into a smooth sauce.

Toss the miso mixture on the cubed butternut squash and coat them well.

Place the butternut squash in a simple layer on the silicone baking mat and roast in a preheated oven for 10 minutes and then lower the temperature to 350oF and let it roast for another 10 minutes.

Remove from the oven and let it cool a little before adding to the salad mix, or store in the refrigerator for later use.

Salad Assembly

In a big bowl, place the quinoa, roasted butternut squash, cranberry, pepitas. Mix gently, add olive oil, apple cider vinegar, salt and pepper to taste. Mix again.

Lastly toss in the arugula and serve.

– Care for more recipe using miso?

Did you know that there are many variety of miso? Miso can vary from its aroma, taste, texture and color due to the duration, temperature, salt content, variety of koji and the vessel where the fermentation occurs.

Thank you for visiting Color Your Recipes…have a colorful week!

Kabocha Soup with Miso

This is an Asian inspired pumpkin soup made with kabocha and a hint of miso.  It is creamy and loaded with umami flavor.

Pumpkin season…all kind of squashes…I love them all…all kind of shape and texture…every different squash has its own quality.

Since my parents got a lot of Japanese influence when growing up, our table too was a reflection of it…and kabocha squash (Japanese pumpkin) was often seeing, either steamed or sauté…and of course I carried all my mom’s cooking tips with me…and often I call her to find out how she did this or that…and I add my “touch” into it.

I have been seeing this squash all year round in regular grocery store, even at Trader Joe’s…this squash is somehow sweeter than the other species, and the texture is somehow in between sweet potato and the flaky chestnut.

I usually scrub well the skin, cut into 1 to 1 ½ in cubes and steam or cook with a bit of water and serve as a side dish or add to salad. Because I decided to make soup, I removed the skin, so the color of the soup would look nicer, but if you do not care for it, go ahead and leave the skin.

The combination of the sweetness of the kabocha with the salty miso gives the ultimate “umami” flavor, a very unique and exquisite one.


  • Approximately 500 g kabocha, steamed
  • 3 to 4 garlic cloves, finely minced
  • 1 small onion, chopped
  • 1 tablespoons olive oil
  • 5 to 6 cups vegetable or chicken broth
  • 2 tablespoons white miso diluted in 2 tablespoons of water
  • Salt and pepper to taste
  • Scallion for garnish


Wash the kabocha squash and dry it before cutting. Please be careful as the squash is somehow very hardy. Remove the seeds and the pulp with a large spoon. Cut into slices of approximately 1 in wedge. You can use the seed for roasting.

Place the kabocha in a steamer with enough water. Steam the squash under high heat for approximately 10 minutes. Once cooked it can be served cold in salad or drizzled with miso sauce. For the soup continue with the following.

In the medium pot sauté onion and garlic with olive oil under medium heat until the onion is soft, be careful not to burn.

Add the broth either vegetable or chicken. Then add the steamed kabocha and the diluted miso paste.

Let it boil for a couple of minutes and remove from the heat. At this point you can either transfer the soup mixture to a blender or use a emulsion stick to puree the soup.

Pour the mixture back to the pot and continue to cook for another couple of minutes in medium-low heat.

Adjust for salt and pepper and more liquid (broth) according to your taste.

Garnish with finely chopped scallion or pumpkin seeds.

Serve hot.

Did you know that kabocha like all the squash is rich in beta carotene? Moreover, it is rich in vitamin Ciron and potassium. Kabocha is available all year round and the skin is completely edible.

Thank you for visiting Color Your Recipes…have a colorful week!

Sous Vide Miso Tilapia

This is an Asian inspired recipe using sous vide to cook tilapia. The fish is cooked with miso paste and then quickly pan fried.

This is my second experiment cooking sous vide, and this time I cooked tilapia. This is such a nice and easy way to cook fish. The filet turned moist, flaky and so tasty, lots of umami. I always like cooking fish with miso, and in order to have enough flavor you need to marinate the fish in miso for some time. Therefore this method makes it very easy since there is no need to plan in advance.

My husband loves white fish, he claims that they are less “fishy”…so I usually cook white fish for him and salmon for myself, but not this time as I went for the tilapia as well…

I usually buy tilapia at Costco, they are easy to handle since they come individually packed.

I like to serve miso tilapia with steamed rice.

By the way, today is Chinese New Year…

for the ones that celebrate!

Okay, now back to the recipe…


  • 2 tilapia filets
  • 1 teaspoon finely grated ginger
  • 3 to 4 tablespoons white miso, low sodium
  • 1 teaspoon sugar
  • ½ tablespoon cooking wine
  • 1 teaspoon vegetable oil such as canola, or corn
  • ½ tablespoon butter
  • White sesame seed for garnish


Preheat water oven to 56°C. I set my Anova Precision Cooker in a stainless steel container.

In a small bowl mix together ginger, miso, sugar, cooking wine and oil.

Rinse the tilapia filet and pat them dry with paper towels. Place the filet of tilapia into a 1 gallon freezer quality plastic bag and cover both sides of the filet with the miso paste.

To create a vacuum in the bag, carefully place the bag with fish filet into the water-bath, make sure to immerse the bag until near the seal, this will create a vacuum, then seal the bag. I usually seal the bag leaving approximately 1 inch open and then immerse the bag until near the seal and finish by sealing the remaining 1 inch.

Cook for 20 minutes. Once the cooking time is off, remove the fish filet carefully from the bag as they break easily. Discard the liquid.

Heat a cast iron skillet with butter, sear both sides of the filet in high heat, keep your eyes on it, it can burn easily due to the miso paste and sugar. Once seared, remove from the heat, sprinkle some sesame seed on it and serve.

If you enjoy this simple recipe for miso tilapia, you might want to check Miso Marinated Scallops or Grilled Marinated Miso Chicken.

Did you know that miso is a paste from fermented soybean? Miso has been essential in Chinese and Japanese diets for more than 2500 years. Because miso is a fermented product, it is rich in enzymes which might help digestion. The color of miso can vary from light yellow to a deep dark brown and the flavor from slightly sweet to hearty flavor.

This coming Sunday is Valentine’s Day…sorry for not posting any Valentine’s Day like recipe…nevertheless…

Thank you for stopping by Color Your Recipes…have a colorful week!

Miso Caramel Sauce

If you like the combination of savory and sweet you will love this caramel sauce with a hint of miso…the umami flavor or miso gives this caramel sauce a totally different taste.  It is a must try…great over ice cream, cakes, crepes, toasts…the possibilities for this sauce are endless.

Oh! This post had been scheduled to be place live as we are traveling…Iceland…I know…so many people ask us “why?” Well, I heard Iceland is beautiful…and if we get lucky we will be able to see the Northern lights.

Okay, now back to the recipe…

Another recipe with miso? Yes, I love miso and always try to add whenever I see it fit. Now that the weather is getting colder, yes, even here in Southern California, when making Asian inspired soup, I always add a bit of miso instead of salt.

Well, miso is mainly used in savory dish, but here I am adding miso to caramel sauce instead of salt… adding miso makes this sauce a truly umami salted caramel sauce…so good, I could not stop spooning into the jar. Usually caramel sauce taste too sweet for my palate, and adding miso, brings a lovely balance between sweet and slightly savory taste. This simple miso caramel sauce can be added on any dessert, from ice cream to cake…as a matter of fact I topped this sauce on the buttermilk chocolate cake…so good!


  • 2 cup sugar
  • ⅓ cup water
  • 2 teaspoons light-colored corn syrup
  • 1 cup whipping or heavy cream
  • 1 ½ tablespoons vanilla extract
  • 2 tablespoons low sodium white miso


In a medium to large saucepan (trust me, you need a much larger pan…) add the sugar, water, corn syrup and bring to a boil over medium heat until sugar has dissolved. Do not stir.

Boil until the sugar turns to a caramel color, make sure to keep an eye since it will burn very easily.

As soon as the sauce has turned caramel color, reduce the heat to low. Carefully add the cream and vanilla. I will be bubbly, so be very careful.

Once the cream and the sugar is combined, add miso and stir until all dissolved.

Let the caramel cool down a bit before transferring to glass jar. Let the sauce cool to room temperature and cover with the airtight lid. The sauce can be store at room temperature or in the refrigerator. The sauce will thicken as the temperature drops.

I hope you enjoy this simple recipe for salted caramel sauce with an umami taste. If you like miso, you might want to try Creamy Kabocha Miso Soup or Miso Tilapia using Sous Vide cooking recipes.

Did you know that miso is made from fermented soybeans? Miso is part of Japanese cuisine and presently has been getting very popular worldwide. There are many type of miso which can vary depending on the region that it is produced.

Thank you for stopping by Color Your Recipes…have a colorful week!

Miso Glazed Delicata Squash

This is a simple recipe which by just adding a bit of miso you will find yourself indulging a simple roasted delicata squash with a hint of umami flavor.  

Have you ever tried Delicata squash? If you have not, please check this post to see how this squash looks like.

Anyway, this is a twist on the roasted Delicata squash recipe, miso is added almost at the end to give the squash an umami touch. I grew up with miso, therefore I never thought much about it, until recently I realized that I like the taste of miso and could not explain why…here is why, it is the now well accepted UMAMI taste which is known as the fifth primary taste.

This is such a simple and easy recipe that can be easily added to your Thanksgiving table as one of the side dishes…you will be surprise what a little touch of miso can do to your squash. I choose the Delicata squash due to its delicate texture and the pretty shape, please feel free to adapt this recipe to any kind of squash of your preference.


  • 2 Delicata squashes, sliced and seeds removed
  • 1 ½ teaspoons white miso
  • 1 teaspoon sugar
  • 1 tablespoon sake
  • 1 ½ teaspoons sesame oil plus extra


Preheat oven to 425F

In a bowl add the sliced Delicata squash and toss a little sesame oil. Spread the squash on an oven safe tray in a single layer and roast for 30 minutes or until the squash are soft.

In the meantime in a small bowl mix the miso, sugar, sake, sesame oil until a thin paste.

Brush the roasted squash with the miso mixture and place it back to the oven.

Broil for 5 to 10 minutes.

Serve warm or cold.

If you enjoy this miso, you my want to check on this exotic Miso Caramel Sauce recipe.

Did you know that miso is made from fermented soybeans? Miso is part of Japanese cuisine and presently has been getting very popular worldwide. There are many type of miso which can vary depending on the region that it is produced.

Oh…before I go…

Thank you for stopping by Color Your Recipes…have a colorful week!

Miso Glazed Fish

If you like the umami flavor of miso you will definitely enjoy this simple and easy recipe for this Asian inspired miso salmon.

I love miso, its saltiness with an added touch of sweet to it…it is just a nice symphony to your palate, creating umami flavor. Miso is very versatile and can be used in salad dressing, dips, base for soup and marinating chicken, beef, fish…you name it…even sweet dishes…which I will share with you in the future.

This is a very simple and flavorful recipe for an everyday dinner or a lazy weekend meal. I especially like this simple miso glazed with salmon, but my husband refuses to eat salmon, therefore I used tilapia as well, but feel free to use any fish.


  • 1 ½ tablespoon miso (red)
  • 1 tablespoon cooking wine
  • 1 ½ tablespoons sugar
  • 2 tablespoon water
  • 1 pinch red chili pepper
  • ½ teaspoon grated ginger
  • 2 pieces of fish (salmon and tilapia)
  • 1 teaspoon white sesame
  • Cilantro, chopped for garnish


Mix the miso, cooking wine and water until a smooth paste. Add sugar, ginger and chilli to the miso mix. Coat the fish with miso sauce. Let it marinate in the fridge for a couple of hours or overnight.

Line a baking pan with aluminum foil. Lightly brush the foil with vegetable oil and gently place the fish on it. Broil the fish for 10 to 12 minutes until it’s just cooked (opaque) depending on how thick is the fish and a golden brown crust has formed.

In the meantime, place the sesame seeds on a fry pan on a low heat and pan roast them by stirring constantly. Remove when the seed are slightly brown.

Remove the fish from the oven, transfer to a serving plate, sprinkle the sesame seeds and the freshly chopped cilantro.

Serve hot with veggies and rice.

If you enjoy this simple recipe using miso, you might want to check on Miso Caramel Sauce or Miso Glazed Delicata Squash recipes.

Did you know that miso is a paste from fermented soybean? Miso has been essential in Chinese and Japanese diets for more than 2500 years. Because miso is a fermented product, it is rich in enzymes which might help digestion. The color of miso can vary from light yellow to a deep dark brown and the flavor from slightly sweet to hearty flavor.

Thank you for stopping by Color Your Recipes…have a colorful week!

Miso Marinated Chicken

I had a wonderful week in one of my favorite place…Cancun, as a matter of fact we go to the same place at least once a year…especially when I feel the need to unwind…

After spending so many days without any cooking I had to start slowly…to avoid any “shock”. This is a very simple recipe for a chicken marinate…the flavor of the white miso is delicate and not overwhelming. This marinate sure brings the grilled chicken to a different level. It is easy and works great when served with a side of green salad.

If you do not have your grill set, you can always pan fry on the stove.


4 to 6 deboned and skinless chicken thigh
1 tablespoon white miso diluted in 2 tablespoon water
1 teaspoon sugar
1 teaspoon finely grated fresh ginger
½ tablespoon chili oil
1 tablespoon cooking wine


Mix all the ingredients together except for the chicken and make a sauce.

Cover the chicken thighs with the sauce and set in the refrigerator for a couple of hours.

Place in a grill until fully cooked. Serve hot or warm.

If you enjoy this simple recipe for Miso Marinated Chicken, you might want to check on Miso Marinated Scallops or Speedy Miso Salmon.

Did you know that miso is produced by the fermentation of soy? Moreover, it can be a product of fermentation of rice, wheat, hemp, buckwheat, barley or as well as the combination of many grains.

Thank you for stopping by Simple Recipes [Dot] Me and have a great week!

Speedy Miso Salmon

This is a very simple and fast (therefore speedy) way to make miso salmon when you are in hurry since there is no need to marinate and you still get the miso flavor in the salmon. The more elaborate method require an overnight (at least) marinate, which you can find here. You can use this method with to cook other fish.
By the way, excuse me the pictures…did not elaborate, but trust me the salmon taste better than in look …


2 salmon filet, cut in half.
1 tablespoon miso paste
½ tablespoon sugar
3 tablespoon water
½ tablespoon cooking wine
1 tablespoon olive oil


In a bowl add the miso paste, sugar, water and the cooking wine, mix well. Cover the salmon filet with the miso paste, in the meantime heat the olive oil in a skillet, place the salmon and add approximately ¼ to 1/3 cup of water and cover (to cook the salmon). Once the water evaporates let the salmon brown both side.
Serve warm with rice.

Did you know that miso is a product produced by the fermentation of soybeans? It can be made of rice or barley as well, but typically of soybean. Miso is a traditional Japanese food which has gained world-wide interest. It is usually very salty, therefore it is used for sauces, pickling vegetables or meats, or to make miso soup by mixing dashi (mixture of edible kelps and shaved dry tuna fish – we can elaborate more next time).

Thank you for stopping by Simple Recipes and have a great week!