Gochujang Egg Cloud with Crispy Anchovy Breadcrumb & Charred Scallion Oil
Whipped eggs, umami depth, golden crunch

Ingredient · 188 recipes
The best ways we cook with miso — real recipes with method and macros. Every recipe below is from the Delicious.com kitchen, with full method, macros and a one-tap grocery list.
Whipped eggs, umami depth, golden crunch
Silky nutty custard with bright citrus top note and addictive sweet-savory corn crackle
Fall-off-the-bone rib glazed with gochugaru-miso reduction, served over silky squash and charred scallion oil
Crispy, savory legume bites with umami miso glaze and black sesame
Silky toasted black sesame custard with bright citrus, fermented crunch
Chewy, spicy, sticky Korean comfort snacking on a stick
Japanese-California fusion, crispy skin, silky beurre blanc
Steamed whole fish in parchment with bright salsa and herbal cream
Crispy corn masa filled with umami corn fungus, silken lime cream, toasted garlic
Light, sophisticated broth with toasted hazelnut depth and herbal fire
Raw cuttlefish on chile-rubbed crispy tortilla, silken avocado, burnt garlic
Elegant tuile vessels filled with creamy and smoky richness
A silken summer sip in a shot glass with briny crab and cornsilk sweetness
Spicy-umami cream dip with paper-thin fried plantain shards and black garlic crunch
Crispy-skinned fish, spicy-savory red-chile sauce, sweet giant corn
Roasted hazelnut cream with charred spinach, quail egg & crispy ibérico lardons
Branzino crudo with saffron-Manzanilla foam, charred citrus segments & crispy bread tuile
Steamed mahi in parchment with tropical fruit, building heat, and umami-spiced grain
Japanese-influenced raw-edge fish, fermented umami sauce, charred vegetable
Cloud-light yogurt whip kissed with dark honey, nutty oil & herbal bread shards
Purple yam and fermented soy—sweet, nutty, complex
Delicate red mullet, bright tomato oil, silken celeriac, bitter-sweet roots
Soybean pulp reimagined as a crunchy, umami-sweet snack with seaweed and sesame crackle
A delicate study in salt, acid, and umami; 48-hour cured yolk over toasted bread with preserved plum intensity