Tinola sa Miso is a version of the famous Filipino Chicken ginger soup called tinola where yellow miso is added for extra umami boost
Miso is such a great ingredient, it adds a lot of umami, a dollop of this on your recipe will surely make it shine. It is widely used in the Japanese cuisine and it also is used in several dishes in the Philippines like Sinigang sa Miso and Pesang Isda, so far those are the ones I know.
Several weeks ago I was cleaning our fridge to see what item in there are near its expiry date. I do this once in a while, so I can make sure these ingredients don’t go to waste, it’s also a good exercise as whatever you discover there will push your creative limits, mixing and matching ingredients that are forced on you so that the ingredient you saw don’t just go to the rubbish bin. Usually what I gather are sauces, mixes and other bottled goods that were only used once or twice but with my recent clean up, I was surprised that there was not a lot. The only item of interest that I saw was this large bag of yellow miso which I used to glaze my salmon and even my Samgyupsal, luckily even though those posts were quite old the miso was still in good condition, it was stored on an airtight container and quite far away from its expiry date, these are fermented anyways so its shelf life is quite long.
I was planning to make tinola and this miso was a great addition to that, while tinola itself is tasty enough this miso will make it an umami bomb of a dish.