When you have a large tub of white miso, you start to fish around for yummy recipes that will use it up..
Today, I made a delicious pho knock off. I amplified a chicken broth with asian flavors and thin rice noodles, thinly slide jalapeños and scallions, I diced some avocado and picked some small basil leaves.
On a sheet tray, I roasted shrimp that I marinated with miso, rice vinegar, and soy sauce. Right before sticking them in the oven, I generously sprinkled them with sesame seeds. I sure love crunchy food.
It took no time at all, but it was a perfect week night meal!