Enjoying exotic avocado toast is the perfect way to elevate your average breakfast. Make your own miso glaze to cut back on the sodium and preservatives and enjoy the unique flavors.
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1/4 cup White miso
1 1/2 tbsp Honey
1 tbsp Low sodium soy sauce
1 tbsp Mirin
1 tsp Toasted sesame oil
1 slice Whole grain toast
1/2 Avocado
1/2 Cucumber (sliced into ribbons)
1 1/2 tbsp Honey
1 tbsp Low sodium soy sauce
1 tbsp Mirin
1 tsp Toasted sesame oil
1 slice Whole grain toast
1/2 Avocado
1/2 Cucumber (sliced into ribbons)
To make the miso glaze, combine white miso, honey, soy sauce, sesame oil, and Mirin (Japanese cooking rice wine) in a small bowl and mix until ingredients are well combined.
Toast whole grain bread in the oven or toaster.
Using a knife, trim the ends of the cucumber. Use a vegetable peeler to cut the cucumber vertically, creating long, thin ribbon strips.
Top toasted bread with sliced avocado, cucumber ribbons, black sesame seeds.
Drizzle miso glaze on top.
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