Green Beans in Sesame Miso


Green Beans in Sesame Miso recipe

Green Beans in Sesame Miso

Yield 3 servings

This delicious Green Beans in Sesame Miso recipe is a new twist on an old favorite seasoned with our Miso Master Organic Traditional Red Miso. YUM!

Ingredients

Instructions

  1. Add green beans and salt to boiling water and cook, uncovered, until just tender. Drain and cool.
  2. Toast sesame seeds in dry skillet, stirring constantly over medium heat about 2 minutes (if over-cooked they become bitter.) Grind seeds in a suribachi or with a mortar and pestle, add oil and mix, and then add miso.
  3. Blend in mirin, lemon juice, and sweetener. Mixture will be thick and somewhat coarse and dry.
  4. Add green beans and toss gently in dressing until evenly coated. Attractively arrange a small portion in individual serving bowls.
  5. Enjoy and share with family and friends!

Courses Dinner

 



Miso Master Organic Country Barley Miso

Miso Master Organic Country Barley Miso

Miso Master Organic Country Barley Miso is a long term miso aged naturally for 18 months through four seasons in traditional hand-crafted Cypress, Redwood or Fir barrels. Our Country Barley miso has a higher soybean content in relation to the barley koji and requires a longer aging period to break down the complex protein and fat molecules into their more digestible constituents. Delicious is soups, gravy or sauces!

Purchase Miso Master Organic Country Barley Miso at your favorite organic market or enjoy home delivery from our Great Eastern Sun Online Market HERE >

 

 

 


Great Eastern Sun

 

 

Back to Great Eastern Sun’s Healthy Recipes >

Traditional Miso Soup

traditional-miso-soup

traditional-miso-soup

1 vote

Print

Traditional Miso Soup

Yield 4 Servings

Ingredients

Instructions

  1. Soak shiitakes in 1 cup of the filtered water for 20 min. Remove and slice thinly.
  2. Combine soaking water and remaining 3 cups of filtered water and bring to boil with kombu and shiitakes. Reduce to simmer for 5 minutes, then remove kombu. 
  3. Add bonito flakes, cover, and remove from heat. Strain out flakes after 4 minutes. 
  4. Sauté tofu in toasted sesame oil until lightly browned. Add tofu and wakame to stock and heat through. 
  5. Make thin paste of miso with stock, add to pot, and warm on low for 2 minutes. 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 > 


 

Soy-Citrus Scallops with Soba Noodles *

Scallops with Soba Noodles recipe

Soy-Citrus Scallops with Soba Noodles *

Ingredients

Ingredients:

Instructions

Directions:

  1. Combine soy sauce, orange juice, honey, ginger, garlic, and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.
  2. Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender.
  3. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops and peas to pan; sauté 1 minute on each side or until almost done. Remove from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with scallops and peas, and drizzle with 1 tablespoon sauce.

*adapted from www.myrecipes.com

Ingredients:

 

Directions:

Combine soy sauce, orange juice, honey, ginger, garlic, and 1 teaspoon oil in a shallow baking dish; add scallops to dish in a single layer. Marinate 4 minutes on each side.

Steam 1 cup snow peas and 1 cup trimmed sugar snap peas, covered, 3 minutes or until crisp-tender.

Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Remove scallops from dish, reserving marinade. Add scallops and peas to pan; sauté 1 minute on each side or until almost done. Remove from pan; keep warm. Place remaining marinade in pan; bring to a boil. Return scallops to pan; cook 1 minute. Toss noodles with salt and green onions. Place 1 cup noodle mixture on each of 4 plates. Top each serving with scallops and peas, and drizzle with 1 tablespoon sauce.

*adapted from www.myrecipes.com

Country Vegetable Pate

country-vegetable-pate

Country Vegetable Pate

Yield 2 cups

Prepare this tasty Country Vegetable Pate and serve as an appetizer, on toasted French bread or as a delicious spread for veggies.

Ingredients

Instructions

  1. Cut broccoli and its stem into small pieces and steam until soft.
  2. Sauté onion in oil on medium heat until caramelized.
  3. In a food processor, combine remaining ingredients, with nuts first.

Courses Spreads

Cuisine American

   Back to Great Eastern Sun’s Healthy Recipes >

1 2 3 4 6