Miso Pate Recipe – Eats Now

Name: Miso Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf good-quality whole wheat bread, sliced (OK if stale); 1 cup unsalted vegetable broth; 1 cup tahini; 1 ½ tablespoons miso (red, mugi, and hatcho miso are all fine); 1 tablespoon toasted sesame oil; 2 garlic cloves, mashed; 1 medium onion, finely chopped; 1 ¼ cups chopped fresh parsley; 3 tablespoons dry sherry, more as needed; 1 dash thyme; 1 dash sage (or rosemary); 1 dash allspice; fresh ground black pepper

Servings: persons

1 loaf good-quality whole wheat bread, sliced (OK if stale)
1 cup unsalted vegetable broth
1 cup tahini
1 ½ tablespoons miso (red, mugi, and hatcho miso are all fine)
1 tablespoon toasted sesame oil
2 garlic cloves, mashed
1 medium onion, finely chopped
1 ¼ cups chopped fresh parsley
3 tablespoons dry sherry, more as needed
1 dash thyme
1 dash sage (or rosemary)
1 dash allspice
fresh ground black pepper

1
Preheat oven to 250 Fahrenheit.
2
Place the bread slies on a baking sheet, put them in the oven about 45 minutes, until thoroughly dry.
3
Let bread cool, the break it into piecs.
4
You should have about 4 cups of pieces.
5
Put the bread and broth in a bowl and work it with your hands until it's thoroughly moist.
6
In a separate bowl, mix the tahini through the garlic and mix until well-blended.
7
Add to the moistened bread and combine everything thoroughly, using your hands.
8
Add the onions through the pepper, kneading until the mixture is well-blended.
9
Add a few more tablespoons of sherry if needed, then add more broth or water, if necessary, to make a moist, sticky consistency.
10
Pack the pate firmly into a small loaf pan or a bowl.
11
Cover and refrigerate for 24 hours or more.
12
Remove from the refrigerator at least a half hour before serving, unmold it and serve with crackers.

172

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 loaf good-quality whole wheat bread, sliced (OK if stale), 1 cup unsalted vegetable broth, 1 cup tahini, 1 ½ tablespoons miso (red, mugi, and hatcho miso are all fine), and more.

Yes, Miso Pate falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miso Pate

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