Miso Pudding
(3 Servings)
1 1/2 tsp butter
1/2 C minced onion
1 1/2 C diced whole wheat bread (or whatever left-over or stale bread available)
2 C milk (soy, rice, or dairy)
2 1/2 Tbsp red, barley or hatcho Miso
1 egg
Dash fresh grated nutmeg
1 Tbsp minced parsley (optional)
In a skillet, melt butter and saute onions until soft and translucent. Add bread and 1 1/2 C milk. Bring to a boil remove from heat and let stand 20 minutes. Mix well with a fork until it appears smooth and creamy. In remaining 1/2 C milk whisk egg and miso and then add to the creamed bread. Reheat. Stir in nutmeg and parsley and serve hot or cold.
As a dessert, add 1/4 to 1/2 cup raisins in with the nutmeg.
(Adapted from "The Book of Miso," Shurtleff and Aoyagi)