The miso paste in this super simple and healthy canned vegetable recipe gives depth and a hint of savoriness. To brighten the flavor profile even more, you could add a splash of your favorite white wine. —William Milton III, Clemson, South Carolina
Miso-Buttered Succotash Recipe photo by Taste of Home
1/2 medium sweet red pepper, chopped (about 1/2 cup)
2 tablespoons unsalted butter, softened
1 teaspoon white miso paste
3 green onions, thinly sliced
Coarsely ground pepper
In a large skillet, heat oil over medium-high heat. Add red onion; cook and stir until crisp-tender, 2-3 minutes. Add corn, edamame and red pepper. Cook until vegetables reach desired tenderness, 4-6 minutes longer.
In a small bowl, mix butter and miso paste until combined; stir into pan until melted. Sprinkle with green onions and pepper before serving.
Test Kitchen tips
White miso paste has a subtle, salty flavor. You can increase the amount of miso in this recipe for more flavor.
Leftover miso paste is especially delicious in soups!
Try mixing a bit of leftover miso paste into cold spreads—mix it with mayonnaise, cream cheese or sour cream, for example—to boost flavor. It can give salad dressings and marinades a lift, too.