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Udon carbonara and miso tarte tatin: Ravinder Bhogal’s miso recipes
An intriguing fusion noodle dish in which Italian carbonara meets Japanese udon in salty triumph, followed by a flavoursome take on salted caramel tart
Miso, a soybean paste, is a miracle of fermented flavour, brimming with potential for delicious things that go way beyond mere soup. Essentially, it is a shortcut to umami, the Japanese concept of a fifth, deeply savoury taste that’s also found in mushrooms and parmesan. Shiro, the pale blond, fudgy variety of miso, is the most versatile and, for the uninitiated, a gateway to other varieties. It lends a salty creaminess to everything from savoury noodles to desserts.
UK readers: click to buy these ingredients from Ocado
UK readers: click to buy these ingredients from Ocado