Author Notes
I had a package of miso that I bought for a particular recipe sitting in my fridge for a while. I never used it for anything else and wanted to use it up before it went bad, so for a few weeks I went on a kick of "what else can I put miso in?". I thought tomato and miso might be an odd combination, but they taste suprisingly good together. —VanessaS
Ingredients
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1 1/2 pounds
assorted cherry and pear tomatoes
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3
green onions, white and light green parts only, very thinly sliced.
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1
inch piece of ginger, grated
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1 tablespoon
hacho miso
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1 teaspoon
shoyu
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1 teaspoon
rice wine vinegar
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1/2 teaspoon
sesame oil
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Juice of 1/2 lemon
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1
sheet of nori, cut into 3 inch lengths and then thinly sliced
Directions
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Halve the tomatoes and place in a medium bowl with the green onions.
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In a small bowl, whisk together the ginger, miso, shoyu, rice wine vinegar, sesame oil, and lemon juice. Toss the tomatoes with the dressing and fold in the nori slices.
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