Vegetarian "Meat" Miso with Dried Shiitake Mushrooms

Vegetarian "Meat" Miso with Dried Shiitake Mushrooms

This "meat" miso is an all-purpose condiment used as a topping when making mapo-tofu, stewed eggplants, ankake sauce, or zahjiang and dandan noodles. I created a vegetarian version.

Ingredients: The amount that I usually prepare

Dried shiitake mushrooms
Kiriboshi daikon or enoki mushrooms
50 g
1 clove
Chinese 5-spice powder
1 teaspoon
☆ Soaking liquid from the dried shiitake mushrooms
3 tablespoons
☆ Oyster sauce
1 tablespoon
☆ Red miso
1 tablespoon
☆ Rice malt (or your choice of sweetener)
1 tablespoon
1 thumb's worth


1. Soak the dried shiitake mushrooms and the kiriboshi daikon in water to reconstitute.
2. Sauté the minced onion and garlic.
3. Thoroughly drain the mushrooms and daikon from Step 1, add it to the pan with the Chinese 5-spice powder.
4. Season with the ☆ ingredients, stir in the ginger (minced), then it's ready.

Story Behind this Recipe

Vegetarians also want to eat zhajiang mian or dandan noodles!