Kombu Carrot Saute

Kombu Carrot Saute Recipe
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Kombu Carrot Saute Recipe

Kombu Carrot Saute


  • Author: Great Eastern Sun
  • Yield: 3 Servings 1x

Description

Here’s a nice way to enjoy kombu as a side dish delightfully paired with sweet sautéed carrots.


Ingredients

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Instructions

  1. Rinse kombu briefly under fresh running water and wipe with a damp cloth. Simmer water and kombu on low heat for 10 minutes.
  2. Cut carrots into thin strips 1½ inch long. Sauté carrots and ginger in oil for 5 minutes over medium heat.
  3. Remove kombu from water and slice into 1½ inch strips (you may save cooking water for use as a soup stock).
  4. Add kombu and soy sauce to carrots. Turn heat to low, cover, and simmer 6 minutes. Roast sesame seeds in a small, dry skillet until golden brown and stir into vegetables.
  • Category: Side Dish

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Traditional Miso Soup

Traditional Miso Soup recipe made with Miso Master Organic Traditional Red Miso Soup

 

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Traditional Miso Soup recipe with Miso Master Organic Traditional Red Miso

Traditional Miso Soup


  • Author: Great Eastern Sun
  • Yield: 4 Servings 1x

Description

Warm-up winter with a bowl of comforting Traditional Miso Soup made with our American-made Miso Master Organic Traditional Red Miso.


Ingredients

Scale

Instructions

  1. Soak shiitakes in 1 cup of the filtered water for 20 min. Remove and slice thinly.
  2. Combine soaking water and the remaining 3 cups of filtered water and bring to boil with kombu and shiitakes. Reduce to simmer for 5 minutes, then remove kombu.
  3. Sauté tofu in toasted sesame oil until lightly browned. Add tofu and wakame to stock and heat through.
  4. Dilute miso with 1/2 cup of the hot soup broth, add back to the soup, and warm on low for 2 minutes (below the boiling point). Garnish with green onion and serve.

Miso Master Organic Country Barley Miso

Miso Master Organic Traditional Country Barley Miso is considered a Long-Term miso. It is aged naturally without temperature control for 18 months through four seasons in giant four-ton, hand-crafted Cypress, Redwood, or Fir barrels. It has a high soybean con­tent in relation to the barley koji (grain inoculated with aspergillus spores). Because soy­beans are much more difficult to ferment, with their high protein and fat content, than the high-carbohydrate grains, this miso variety requires a prolonged aging period. This gives the aspergillus spores and lactobacillus bacteria sufficient time to completely break down the complex protein and fat molecules into their more digestible constituents.  Made in USA.

Purchase Miso Master Organic Country Barley Miso at your local organic market or direct from Great Eastern Sun’s Online Market HERE > 


Mushroom Barley Stew

 

Miso Mushroom Barley Stew

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Miso Mushroom Barley Stew

Mushroom Barley Stew


  • Author: Great Eastern Sun
  • Yield: 4 Servings 1x

Description

Enjoy this classic warming winter Mushroom Barley Stew with our tasty Emperor’s Kitchen Organic Shiitake Mushrooms and seasoned with Miso Master Organic Traditional Red Miso

 


Ingredients

Scale

Instructions

  1. Wash barley and place in a large pot along with shiitake mushrooms, water, and kombu. Soak for 3 hours.
  2. Remove kombu and discard or reserve for another use. Remove and slice shiitake, and return to pot. Bring to a boil, add salt and bay leaf. Reduce heat, cover, and simmer.
  3. Heat oil in a skillet and sauté onion until transparent. Add carrot and celery and sauté for 5 minutes. Remove from heat and set aside.
  4. After simmering soup for 1 hour or so, add oregano, sautéed vegetables, and a little more water if necessary. Simmer until vegetables are tender, about 15 minutes. Remove from heat.
  5. Dilute the miso in a little water and add to the stew.
  6. Serve hot, garnished with minced parsley or scallion if desired.
  • Category: Stew

Shiitake Mushroom Veggie Stir Fry

shiitake-mushroom-veggie-stir-fry

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Shiitake Mushroom Veggie Stir Fry


  • Author: Great Eastern Sun
  • Yield: Servings Servings

Description

We love this Shiitake Mushroom Veggie Stir Fry because it’s a delicious way to incorporate the health benefits of shiitake mushrooms to your daily fare. Shiitake mushrooms are a great source of vitamins B and D and our Emperor’s Kitchen Shiitake Mushrooms are USDA Certified Organic


Ingredients

Scale

Instructions

  • In a large skillet or wok, heat sesame oil over medium-high heat. Add shiitake mushrooms, bell pepper, ginger, garlic, and red pepper flakes, stirring constantly. Continue to cook for about 5 minutes.
  • Add the carrots, snap peas, bean sprouts, and scallions to the skillet. Stir-fry for about 2 minutes.
  • In a small bowl, dissolve kuzu in soy sauce, then add the mixture to the pan.
  • Pour in the vegetable broth; cook for about 2 minutes, until the mixture comes to a boil and starts to thicken. Serve over rice.
  • Category: Main Dish
  • Cuisine: Asian

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