MISO-MAPLE BRAISED LEEKS (2024)

FAQs

How does Gordon Ramsay clean leeks? ›

Prepare leeks - trim dark green tops and remove tough outer leaves from leeks and slice in half lengthwise, running under cool water to clean, dry thoroughly.

While miso paste is edible on its own, it is most often used to make miso soup, ramen broth, dressings, glazes or marinades. Shiro miso and aka miso are two of the most common types of miso paste. They are often referred to as white miso and red miso, respectively.

Leeks develop a broad, succulent stem rather than a large bulb like an onion. The plant has a fanlike sheaf of flat, blue-green or yellow-green leaves that may grow a foot or two in length, on a stalk up to 12 inches long.

The bulbs and lighter green leaves are edible and can be eaten raw or cooked. The darker green leaves are much tougher and along with the roots, should be removed before eating or cooking.

Before cooking, it's important to thoroughly wash leeks as dirt and grit often gets trapped between the layers of leaves as they grow.

The aromatic qualities of miso – as well as some of the nutritional benefits – are damaged when boiled. This is why miso is traditionally stirred in at the final stage of cooking, either over a gentle simmer or heat with turned off.

Miso is a fermented food, meaning it contains live, active cultures of bacteria—you know, like the good stuff that's also found in yogurt. Adding it to boiling water will kill the probiotics in the miso, nixing the health benefits it typically offers, like better digestive health.

White (shiro) miso has a higher proportion of rice and is fermented from four months to one year. It's milder and sweeter compared to other types. Red (aka) miso tends to have a higher proportion of soybeans and is fermented longer, from one to five years according to Sakai.

At its most basic, miso is a fermented paste that's made by inoculating a mixture of soybeans with a mold called koji (for you science folks, that's the common name for Aspergillus oryzae) that's been cultivated from rice, barley, or soybeans.

Do you need to refrigerate miso paste? ›

The best way to store miso, considered a living food, is to keep it in the refrigerator. If you would like to store it in a freezer, the temperature must stay higher than 25F or -5C. The miso will not freeze and the aroma and flavor will not go away, if it is only stored in the freezer for a few months.

The Bottom Line

A little dose of miso goes a long way to please your taste buds. It also may contain health benefits like improving digestion, supporting healthy immunity and even reducing risk of certain cancers. Reap the benefits yourself by making one of our miso recipes today.

Avoid leeks with cuts or bruises. The dark green tops of leeks should look fresh. Avoid leeks with yellowing or wilting tops. Choose smaller, younger leeks when you want to eat them uncooked.

When leeks are sliced or chopped, they can be used in place of onions or shallots in soups, stews, and casseroles. You can also showcase their subtle, sweet flavor in pasta dishes like our Red Lentil Rotini with Silken Leeks and Shiitakes or Vegan Penne with Artichokes, Leeks, and Lentils.

Leeks have a mildly sweet flavor that is reminiscent of other alliums, such as onions, shallots, garlic, and chives. They are often used the way onions are — as part of a base of flavors for soups, stews, and other long-cooking dishes. However, their more mild flavor means they can be enjoyed on their own as well.

Slice the leek in half lengthwise. Place it flat-side-down on a cutting board, then slice into half-moon shapes. Transfer leek slices to a large bowl filled with cold water. Stir the leeks a bit to release any grit, then lift them out of the water, leaving behind any sediment.

I lifet out the leeks, place them in my large colander, and rinse with cool water. Then prepare them for whatever recipe I am using. Leeks, for some reason, attract and hold the soil they were grown in so, for best results, you need to clean them well prior to use. recipes using leeks; potato leek soup.

Put the trimmed leeks in a fresh bath of cold water. Slosh them around a bit and separate the bulb from the greens to use in separate applications. When the greens are clean of dirt and debris lie them on a dry towel or sheet trying to not layer them too much. Rollup the towel or sheet.