Newbie

Join Date: Sep 2011
Posts: 13
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When I read one comment that described miso as "salty and cheesy," Parmesan cheese came instantly to mind, and it would be good with the other ingredients in your recipe. It will change the character of your recipe from Asian to Italian, but it'll do. I know I'm answering this long after the night you wanted to make this dish, but perhaps it will help someone else.
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Looking back, I'm not sure why I didn't recommend nutritional yeast. It seems so obvious now.
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Tahini can be subbed for miso, too.
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