Miso Noodle Rolls

 

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Miso Noodle Rolls

miso-nori-rolls

Instructions

  1. Cook noodles according to instructions on package. Drain, then spread neatly on a dry towel.
  2. Prepare the Miso Paste by mixing those ingredients together.
  3. Lay one eighth of the noodles side by side across one sheet of nori on which 1 tsp of the miso paste has been evenly spread. Roll up nori as firmly as possible. Repeat with remaining sheets of nori and noodles.
  4. Using a sharp knife dampened with water, carefully slice rolls in half, then cut each half into 3 equal pieces.
  5. Add a small amount of water at a time to wasabi, until it forms a thick paste.
  6. Place noodle rolls along with wasabi on a platter and serve with sushi ginger slices and a dipping sauce.

Miso Marinade

 

Miso Marinade

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Miso Marinade

Miso Marinade
  • Author: Great Eastern Sun
  • Yield: 1 Quart 1x
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Ingredients

 

Instructions

  1. Mix all ingredients until well blended.
  2. Marinate chicken or pork for up to 12 hours.
  3. Brush on fish 2-4 hours before cooking. 

Notes

Marinade is sufficient for 5 pounds of chicken, pork, or fish.

For a sauce, dilute 2 parts marinade with 1 part water, stock or vermouth.

Hearty Holiday Miso Gravy

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Hearty Yeast Gravy

hearty-yeast-gravy

Enjoy this delicious yeast gravy over grains, mashed potatoes, and vegetables. Made with our Miso Master Organic Mellow White Miso, this gravy soothes the soul!

  • Author: Great Eastern Sun
  • Yield: 2 cups 1x
  • Category: Gravies
  • Cuisine: American
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Ingredients

  • 1½ Tbsp organic olive oil
  • 1 onion, chopped
  • 12 cloves garlic, minced
  • 3 Tbsp whole wheat flour
  • 3 Tbsp nutritional yeast
  • 1¾ cups water
  • 34 Tbsp Miso Master Organic Mellow White Miso
  • ¼ tsp dried basil
  • several sprigs chopped Parsley

Instructions

  1. Heat oil and sauté onion and garlic 3-5 minutes on medium heat. Lower heat and add flour and yeast. Stir constantly 1-2 minutes, then slowly add 1½ cups water while stirring briskly to avoid lumping.
  2. Soften miso in remaining ¼ cup water and add, along with basil and parsley.
  3. Simmer, uncovered, about 15 minutes, stirring occasionally as gravy thickens.

Umeboshi and Rice Salad with Pickled Ginger and Sugar Snap Peas*

posted in: SALADS 0
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Umeboshi and Rice Salad with Pickled Ginger and Sugar Snap Peas*

  • Yield: 2 Servings 1x
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Ingredients

Instructions

  1. In a bowl, rinse rice in several changes of cold water until water is almost clear and drain in a colander. Let rice stand, uncovered, in colander at least 30 minutes.
  2. Place rice and 3 cups water in a 3-quart saucepan and bring to a boil over high heat. Reduce heat to moderate and boil rice, covered, 5 minutes. Reduce heat to low and cook rice, covered, until liquid is absorbed, 10 to 15 minutes. Let rice stand, covered, 10 minutes and spread in a large shallow baking pan. Sprinkle rice with vinegar and toss with a wooden spoon. Allow to cool to room temperature.
  3. Pit umeboshi plums, and coarsely chop umeboshi and pickled ginger. In a bowl stir together rice, umeboshi, and ginger.
  4. Have ready a bowl of ice and cold water. In a saucepan of boiling water cook peas until bright green, about 30 seconds, and then transfer to ice water to stop cooking. Drain peas and cut crosswise into thin strips.
  5. Just before serving, stir peas into salad and season with salt.

Notes

*From: Gourmet  | August 1998

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