Miso Rice is perfect with Sweet & Sour Chicken/Pork Balls, Sushi, Chop Suey and more. Quick & Easy too. Rice doesn’t have to be bland. It is the perfect medium for exploring different tastes.
Sometimes we crack an Egg in and cook with the Rice and/or Add Small Cubed Chicken Or Pork Bits. Additionally we also use this Miso Rice Recipe for Fried Rice to give that extra boost of Umami. Or as a side for Thinly Sliced Pork as well.
What is Miso
Miso paste is made from a mixture of soybeans, rice, or barley that has been fermented with salt, water, and fungus. Miso Paste carries quite a few health benefits. It’s packed with protein, vitamins, and minerals.
Known for being salty, a little tangy, and full of strong umami flavor. Because of its potency, most recipes will usually only call for a couple of tablespoons of Paste. The Fermentation extends Miso’s shelf life. It can be refrigerated for up to a year as long as it stays covered.
There are three main kinds. White, Yellow, and Red.
All are made with fermented soybeans. The type of grain used varies.
- White (Shiro) which is the mildest version, is made with rice.
- Yellow (Shinshu) and Red (miso) are usually with barley.
- Red miso has the strongest, saltiest flavor of the three.
The longer it ages, the more the flavor intensifies. White miso is only aged for a few weeks. Red Miso ages for at least one year or longer.
In this recipe, we use it to add extra Umami to the Rice along with some other ingredients. Add Additional Ingredients like Sliced Onions, Eggs, Chicken/Pork, Chili Flakes, Chinese Chives, Peas, if desired.
- Rice Cooker
- 1 C White Rice rinsed
- 2 C Chicken Broth or other Broth
- 2 Tbl Miso Paste
- 1-2 tsp Oil – preferably Sesame Oil
- 1/2 tsp Onion, Garlic, Ginger
- 1/4 tsp White Pepper, Paprika
- Combine Miso Paste with Broth and all other ingredients except Rice.
- Bring to boil. Make sure the Miso is completely dissolved and add it to the Rice inside the Rice Cooker.
- Add any Aromatics you'd like. And Cook.