Traditional Miso Soup

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traditional-miso-soup

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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 > 


 

Sweet & Sour Sauce

 

sweet-and-sour-sauce

Sweet and Sour Sauce

Yield About 1½ Cups

This delicious Sweet and Sour Sauce, features two of our Emperor's Kitchen favorites, Emperor's Kitchen Organic Kuzu, Emperor's Kitchen Organic Pureed Ginger and sweetened with our Sweet Cloud Organic Brown Rice Syrup. It's fast and easy, and is the perfect blend of flavors. Enjoy it over veggies with rice or noodles for that extra zing!

Ingredients

Instructions

Slowly add pineapple juice to kuzu, breaking up any lumps in the kuzu until dissolved. Add the remaining ingredients, whisk until well blended, and heat in saucepan over medium-low heat until thickened.

Courses Sauces & Gravies

Cuisine Asian

 



Emperor's Kitchen Organic Pureed Ginger 4.5 ozEmperor’s Kitchen Organic Pureed Ginger

Emperor’s Kitchen Organic Pureed Ginger has a creamy texture and is terrific in sauces,dips, salad dressings,
baked goods (ginger cookies, cakes, pies, scones, muffins and puddings), drinks, stir-fries, sautés, marinades.

  • Convenience without sacrificing quality
  • Same powerful flavor and aroma as fresh
  • No fuss, no mess, no household odors
  • Home cooked meals quickly & easily
  • No tedious clean-up

USDA Organic | Gluten-Free

Purchase Emperor’s Kitchen Organic Pureed Ginger at your local organic market or for home delivery buy from our Great Eastern Sun Online Market HERE > 

 

 


Emperor's Kitchen Organic Kuzu 3 oz

Emperor’s Kitchen Organic Kuzu

Emperor’s Kitchen Organic Kuzu is harvested and processed in the labor-intensive traditional way, which takes place beginning in December when the roots are swollen with starch. The roots are dug by hand, the starch is separated from the fibrous roots by repeated washing and straining, and the resulting mash is air-dried for sixty days. In a good year, the roots will have only 13% extractable starch. Kuzu is used much like cornstarch or arrowroot to thicken gravies and sauces, naturally.

USDA Organic | Non-GMO

 

 

 

 

 

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Miso Black Bean Soup

miso-black-bean-soup

Miso Black Bean Soup

Yield 6-8 Servings

The addition of our soy-free Miso Master Organic Chickpea Miso to this Miso Black Bean Soup makes this soup super tasty and good for you!

Ingredients

  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 5 cups canned black beans
  • 3 cups whole kernel corn
  • 1/3 cup chopped yellow bell pepper
  • 1/3 cup chopped red bell pepper
  • 1/3 cup chopped green bell pepper
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1/3 cup Miso Master Organic Chickpea Miso
  • 3 cups water

Instructions

  1. Sauté onions and garlic in olive oil until tender. Add beans, corn, peppers, and spices. Stir and cook over medium heat for 10 minutes.
  2. Dissolve miso in water and add to beans.
  3. Heat thoroughly but do not boil, as this kills the live enzymes in the miso.

Courses Soup

     Back to Great Eastern Sun’s Healthy Recipes >

Walnut Miso Soba Noodles

walnut-miso-noodles

Walnut Miso Soba Noodles*

Yield 2 Servings

A hearty, colorful soba noodle bowl recipe that's as pretty as it is delicious made with our Organic Planet Organic Soba Noodles. This is a variation of a recipe by one of our favorite bloggers, Heidi Swanson from 101 Cookbooks.

Ingredients

Instructions

  1. Bring a large pot of water to a boil. Salt generously and cook the noodles per package directions, being careful not to overcook. Drain and set aside. 
  2. Lightly steam while string beans. Add string beans to pasta.
  3. To make the dressing, use a food processor, blender or hand blender to puree the walnuts, olive oil, garlic, miso paste, vinegar, and honey. Add the warm water a bit at a time until the dressing is the consistency of a heavy cream. Taste and add salt if you think it needs it.
  4. Toss noodles and string beans with dressing to taste. Arrange in two bowls or on a platter and top with roasted walnuts.

In Heidi's original recipe she uses asparagus in place of string beans and adds sliced green onions, sauteed slivered rainbow chard leaves and chopped stems, toasted walnuts, and some chives on top.

Notes

*from “101 Cookbooks, a recipe journal”, www.101cookbooks.com

 

RECIPE CREDIT: 101 Cookbooks Blog >

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