Miso in Sweets, How to use it.
Yes, miso sweets. I'm sure when you heard miso. You may be thinking of the miso soup served at some Japanese restaurants before the meal. Yes, they do use miso paste in this asian dish. It can be used in other dishes to give a umami and salty flavor. I got this idea from one of my favorite cooking shows The Kitchen in chocolate chip cookies.
Let's start with what is miso paste. Miso paste consist of fermented soybeans and sometimes other ingredients. It is common in traditional and modern Japanese cooking. It can be used in sauces, spreads and soups. Miso comes in different types which also vary in color from a light tan/yellowish color to red/brown and flavor also ranges from salty to sweet. There are many varieties, but here are the three most common:
For newbies to miso paste. I would recommend the white miso, which is the mildest form. The shiromiso is called white miso but it's more of a tan color. As you can see I have been using mine, it's almost gone!
Let's get to how you cannot only use this miso in your savory sauces and soups but in your sweet treats. Adding Miso to your desserts is a fun and simple way to add complexity and that "Je ne sais quoi" to your sweet treats. One will be saying "what is that."
Chocolate chip cookies — add about 2 TBSP of miso to the batter-will make the cookies a little gooey with umami flavor
Caramel icing-a Healthy TBSP of miso pairs great with caramel because it's made with a lot of sugar.
Asian dressing/sauce- 1 tsp miso, 1 Tbsp rice vinegar, Tbsp sesame oil, 1 tsp maple syrup.
Using miso in your baked treats will give it a more complex edge and you will be sure to look like your are a trained pastry chef!
If you have your favorite chocolate chip cookie recipe, use it and add miso. Below I have a Chocolate chunk recipe that is a crowd favorite and I have added miso to this baked treat.
1 1/2 stick of butter
1 cup light brown sugar
1/3 cup white granulated sugar
2 Tbsp of miso paste
2 cups flour
1 tsp baking soda
1/2 nuts of your choice (macadamia, pecan, walnuts)
1 12oz bag of dark chocolate chips
In a separate bowl mix together flour and baking soda, set aside. Mix butter, white and brown sugar about 3 minutes, Then add the egg until combined. Next add flour mixture. Mix until combined. Add nuts and chocolate chips.
Scoop out cookies with ice cream scooper onto baking sheet lined with parchment paper. It will make about 12 large or 24 small cookies depending on the size of scoop.
Allow to chill in the freezer for two hours.
Bake at 350 degrees for 10 minutes for small cookies and 15 minutes for large cookies
Allow to cool.
Enjoy your miso chocolate chip cookies.