Miso+Ginger(+Maple)...2 versions

While I don't typically want my whole meal to have the same flavor profile, if it's a combo I really like, it definitely makes the prep easier when you're utilizing a lot of the same ingredients. With only slight differences ingredients, both of these glazes deliver with something sweet, something sour/acidic, something salty, a little fermented funk, and a little kick of heat all balanced to brighten up a protein or veggie...

Miso-Glazed Salmon with Sushi Rice (original recipe from Epicurious)

I didn't have sushi rice, but brown rice was fine here. It's the glaze the really carries the flavor...

Combine the ingredients, heat and reduce slightly to thicken, use it to baste the salmon. It would also be good on pork, chicken, but salmon's a real treat.

3 T sugar

¼ C each: rice vinegar, miso paste, maple syrup, tamari/soy sauce

½ tsp red pepper flakes

Ginger-Miso Glazed Broccoli (original recipe from EatingWell)

Again, this would work with other veggies too -- asparagus, Brussels sprouts, bok choy, etc. It's the flavors in the glaze here, very similar to the recipe above. 

2 T white miso*

1 T grated fresh ginger

1 tsp maple syrup (or honey)

1 tsp sesame oil*

½ tsp tamari/soy sauce

½ tsp rice vinegar

pinch white pepper

* A darker miso would also work, but tends to have a stronger flavor (and usually saltier) and could overpower the other ingredients; but you could reduce the amount to taste. An easy swap with this recipe would be to use peanut oil, and chopped peanuts instead of the seasame seeds as a topper/garnish.