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
1 1/2 pounds
assorted cherry and pear tomatoes
green onions, white and light green parts only, very thinly sliced.
inch piece of ginger, grated
rice wine vinegar
Juice of 1/2 lemon
sheet of nori, cut into 3 inch lengths and then thinly sliced
In This Recipe
Halve the tomatoes and place in a medium bowl with the green onions.
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.