I made this using Marusanai brand miso that I received as a gift. Recipe by Rola Love

Vegetarians also want to eat zhajiang mian or dandan noodles!It makes it easier to eat if the ingredients are finely minced. For strict vegetarians, substitute the oyster sauce with vegetarian oyster sauce or sweet soy sauce . Recipe by vegecat

This is a family favorite.If topping this to make zhajiangmen (Chinese noodles with ground pork), add extra tianmianjiang and thicken with a katakuriko slurry.If you make this without doubanjiang, you can use it in Japanese flavored dishes.If you don't have tianmianjiang, use a mixture of red miso, sugar and sake. Recipe by Yuuyuu0221

I wanted to make my child, who doesn't like vegetables, consume lots of lettuce.You can find tianmianjian at a Chinese grocery store. My family can go through an entire head of lettuce by wrapping it around this meat-miso. Recipe by Shokora vanilla

I love meat, and I'm fond of meat-based miso. However to get along with my husband who is vegetarian I've increased my knowledge about shiitake, and I casually tried my hand at making this. It came out pretty well, so now I have a stock item I can use.Mincing the shiitake mushrooms is a real test of patience. If you have a blender I think you can do it easily using the pulse mode. Recipe by Burky

I've been using meat miso sauce on deep fried eggplant for some time, but I revised my standard recipe recently to add more sake and ginger, which makes it even more delicious.Use a red miso with added dashi, for even more flavor. Recipe by FarmersK

This is one of the series of "I can eat many bowls of rice with this!"Meat miso has been pretty popular but since I don't eat meat, this is MY favorite recipe! It's 105 kcal per serving but if you don't use oil for frying it will be 50 kcal!The texture of mushrooms is similar to the meat, and eggplant becomes like fat in meat when it's fried and absorbs oil (so they say). But both are just "replacements" .It's also delicious when you use this as a meat for mapo tofu, put it on cucumber as shown on the photo or on top of tofu as well! Just try them. Recipe by Yukoai_yukoi

This is a recipe from a book called "Delicious Recipes for a Macrobiotic Diet, Good for your Body" from Shufunotomo Co.,Ltd. That recipe used wheat miso for half of the miso content. We only have soy miso, so I just used soy miso. I added a bit of beet sugar to reduce the saltiness. The burdock root and walnuts bring out a nice flavor. This is pretty good regardless of being macrobiotic, perhaps?The basics of macrobiotic cooking are to keep the peels and scum of vegetables. You can wash the dirt off the burdock root but don't peel it. It's convenient to use a blender for the mincing. This is enough to last for one week in the refrigerator, 1 tablespoon for 1 adult serving (I divide it up and freeze it). Recipe by Yukiline

This is a meat-miso recipe I've been making for ages that is full of garlic and ginger.According to recent research, eating garlic can help prevent cancer.If you prefer a richer flavor, increase the amount of miso. If you don't have any tianmianjian, you can use some red miso, sugar, and sake instead. Recipe by Yuuyuu0221

I usually make this with whatever I have on hand and not measuring anything, but after a friend of mine asked for a proper recipe, I tried measuring things out as I made this. I also edited the recipe to use ingredients that everyone is likely to have on hand, and uploaded the recipe.If you add finely chopped lotus root, bamboo shoot, shiitake mushrooms and so on to this basic recipe, you can enjoy different textures. Add 1 to 2 tablespoons of ground sesame seeds at the end to add a nutty flavor! If you have small children, it's also good if you reduce the doubanjiang and add ketchup. For 2 to 3 servings. Recipe by syusyusyu

I bought Hatcho miso in Nagoya, so I made this recipe with a blend of white and Hatcho miso in a 3:1 ratio.For potatoes, you can use taro root, regular potatoes, or sweet potatoes! Recipe by momoco

I adapted my favorite recipe that my mother used to make all the time. She would boil or deep fry the vegetables and the meat miso was on the sweet side, but my version omits oil and uses oyster sauce for a Chinese inspired meat miso.You can use regular miso instead of red miso. The oyster sauce enriched meat miso is delicious with the natural flavor of vegetables. Enjoy with whatever seasonal vegetables you like. For 2-3 servings. Recipe by yaburie