Aduki Bean and Winter Squash Stew

 

aduki-bean-squash

Aduki Bean and Winter Squash Stew

Yield 6-8 Servings

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

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.

Courses Soups & Stews

Cuisine Japanese

 

 

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Traditional Red Miso Soup

Traditional Red Miso Soup

Yield 6-8 servings

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!

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.

Courses Soup

 

 

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Miso Corn Chowder

miso-corn-chowder

Miso Corn Chowder

Yield 5 cups

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

Ingredients

  • 1 onion, chopped
  • 1 - 2 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
  • 1 - 2 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.

Courses Soup

Cuisine American

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Cauliflower and Leek Soup

 

Cauliflower and Leek Soup*

Yield 4 servings

We hope that you enjoy testing out this sample recipe from Hiroko Shimbo's cookbook, "Hiroko's American Kitchen". 

Ingredients

Instructions

  1. Cut 8 small florets from the cauliflower head and reserve for garnish. Coarsely chop the rest of the cauliflower head, including the healthy green leaves. Clean the leeks and cut the white part only into 1-inch pieces (about 1 cup). Place the cauliflower, leeks, and stock in a medium pot, cover, and place over medium-high heat. Bring to a boil, decrease heat to medium-low, and cook for 25 min. or until the vegetables are tender.
  2. Working in 3 or 4 batches, transfer the soup to a blender or food processor and puree until smooth. (Note: Be very cautious with the hot liquids. Do not fill the blender of food processor more than half full).
  3. Transfer the first pureed batch to a clean pot and repeat the process. In the last batch, add the miso and salt, and then puree.
  4. Cut the reserved cauliflower florets into thin slices lengthwise. Toss with olive oil, curry powder, and a pinch of salt. Cook the cauliflower in a skillet over high heat until lightly golden, stirring occasionally.
  5. Reheat the soup and divide into soup bowls. Garnish with the sautéed cauliflower.
  6. Sprinkle a tiny pinch of salt over each soup bowl and serve.

Notes

* from "Hiroko's American Kitchen" by Hiroko Shimbo. Learn more at: www.hirokoskitchen.com

Courses Soup

 

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