Onion Soup

Onion Soup featuring Emperor's Kitchen Organic Shiitake Mushrooms
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Onion Soup

Onion Soup with Emperor's Kitchen Organic Shiitake Mushrooms

Our Emperor’s Kitchen Organic Shiitake Mushrooms add the perfect touch to this tasty onion soup.

  • Author: Great Eastern Sun
  • Yield: 3-4 Servings 1x
  • Category: Soup
  • Cuisine: French
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Ingredients

Instructions

  1. Soak kombu and shiitake in the water for 30-60 minutes. Bring to a simmer, uncovered, over medium heat. Remove kombu and shiitake (reserving for another use) and set aside.
  2. Slice onions thinly in half moons. Heat oil in medium-sized skillet; add onions and a pinch of salt and sauté over medium-low heat until translucent. Lower heat, add kombu/shiitake soaking water, cover, and cook 15-20 minutes.
  3. Add remaining salt and bay leaf, and simmer 15 minutes.
  4. Add soy sauce and celery seeds, simmering 5 minutes more.
  5. Garnish with minced parsley and croutons and serve hot.

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Aduki Bean and Winter Squash Stew

 

aduki-bean-squash

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Aduki Bean and Winter Squash Stew

aduki-bean-squash

Cozy up to a warming bowl of this satisfying stew made with aduki beans and sweet winter squash. It’s delicious!

  • Author: Great Eastern Sun
  • Yield: 6-8 Servings 1x
  • Category: Soups & Stews
  • Cuisine: Japanese
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Ingredients

Instructions

  1. Soak beans overnight. Discard soaking water and bring beans to boil with 6 cups filtered water and kombu. Lower heat and pressure cook for 20 minutes or 60 minutes stovetop.
  2. When beans are almost tender, add winter squash and simmer for 20 minutes or until squash is tender.
  3. Using some of the bean liquid, dilute the miso.
  4. Add the sesame oil and ginger juice (peel and grate the ginger, then using hands, squeeze out the juice) to the pot and heat for 5 minutes, stirring occasionally.

 

 

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Traditional Red Miso Soup

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Traditional Red Miso Soup

Enjoy this tasty miso soup made with our popular Miso Master Organic Traditional Red Miso made by hand and aged a minimum of 12 months. It’s so good!

  • Author: great eastern sun
  • Yield: 6-8 servings 1x
  • Category: Soup
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Ingredients

Instructions

  1. Bring water and kombu to a boil and then remove kombu (you may save kombu for another use).
  2. Add scallion to stock, then carrots, and simmer about 10 minutes. Add greens and simmer, uncovered for 5 to 10 minutes. Turn off heat.
  3. Dilute miso in some of the broth, add to soup, and allow to sit a few minutes before serving.

Notes

Other vegetable combinations such as potatoes with leeks and wakame, or shiitake mushrooms with turnips greens may be substituted.

 

 

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Miso Corn Chowder

miso-corn-chowder

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Miso Corn Chowder

miso-corn-chowder

Enjoy this tasty Miso Corn Chowder seasoned with our unique soy-free Miso Master Chickpea Miso. It’s creamy and delicious!

  • Author: great eastern sun
  • Yield: 5 cups 1x
  • Category: Soup
  • Cuisine: American
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Ingredients

  • 1 onion, chopped
  • 12 cloves garlic, minced
  • 4 tbsp olive oil
  • 4 tbsp whole wheat flour
  • 3 tbsp Miso Master Organic Chickpea Miso
  • 2½ cups water
  • 1 can whole kernel corn, drained
  • 1 can cream corn
  • 1 small red bell pepper, chopped
  • 12 tbsp shoyu or soy sauce
  • ½ tsp black pepper

Instructions

  1. Sauté the onion and garlic in olive oil until tender. Add flour and cook 5 minutes.
  2. Dissolve miso in 2½ cups spring water. Add dissolved miso to flour mixture, stirring until smooth.
  3. Next, add whole corn, cream corn, red pepper, and shoyu to flour mixture. Simmer 10 minutes, add ½ tsp black pepper, and serve.

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