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 > 


 

Universal Miso Marinade

Universal Miso Marinade with Miso Master® Miso

Universal Miso Marinade

Yield 1 Cup

This versatile marinade is great for flavoring meat, fish, poultry, tofu, tempeh, or vegetables before grilling, broiling, or roasting.

Ingredients

Instructions

  1. Combine all ingredients in a bowl and mix well, until miso is dissolved.
  2. Use immediately or cover and refrigerate until ready to use.


Miso Master Organic Country Barley Miso

Miso Master Organic Country Barley Miso

Our American made Miso Master Organic Country Barley Miso is one of our long-term miso that we naturally through four seasons in giant four-ton, hand-crafted Cypress, Redwood, or Fir barrels.

Purchase Miso Master Organic Traditional Red Miso at your favorite organic market or direct from our Great Eastern Sun Online Market here > 

Marvelous Miso Hummus

Marvelous Miso Hummus

Marvelous Miso Hummus

Yield 2-4 Servings

Yummy spread for pita bread, crackers, or veggies, or a delicious sandwich spread!

Ingredients

Instructions

Blend all ingredients in a food processor or blender.

Notes

Serve as a dip, a tasty spread for pita bread, crackers, or veggies, or as a delicious sandwich spread with red onion, lettuce, and tomato.

Courses Dip

 

  Back to Great Eastern Sun’s Healthy Recipes >

Parmesan Potato Pancake

Parmesan Potato Pancakes

 

Parmesan Potato Pancake

For breakfast, lunch, or dinner, these potato pancakes are sure to be a hit!

  • 2 Tbsp plus 1 Tbsp organic olive oil
  • 2 Tbsp onions (chopped)
  • 1 tsp Emperor's Kitchen Organic Chopped Garlic
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 lbs Yukon Gold Potatoes, (peeled)
  • 1 cup Parmesan Cheese, (grated)
  • 1/2 cup basil leaves, (chopped)
  1. Warm the 2 tablespoons of olive oil in a large (12-inch diameter) nonstick pan over medium-high heat. Add the onions and cook until translucent, about 3 to 4 minutes. Add the garlic and cook about another minute. Season the onion mixture with salt and pepper and transfer to a large bowl and set aside. Reserve the pan.

  2. Meanwhile, grate the potatoes in a food processor. Use a kitchen towel to help squeeze out the excess water. Add the potatoes, Parmesan cheese, and the basil to the bowl with the onion mixture. Stir to combine and season with additional salt and pepper, to taste.

  3. Warm the remaining olive oil over high heat in the same pan that was used to cook the onions. When the pan is hot, but not smoking add the potato mixture.

  4. Use a spatula to press the mixture down into the pan firmly and evenly. Turn the heat down to medium and cook the potato mixture until the bottom is golden brown and the pancake can move in the pan, about 12 to 15 minutes. Turn the heat down to medium-low if the pancake is browning too fast in places. Place a large plate on top of the pancake and flip the pancake out of the pan. Turn the heat on the pan back up to high. When the pan is hot slide the pancake back into the pan and cook until the bottom is golden and is cooked through, about 12 to 15 minutes. Slide the pancake onto a serving platter, slice, and serve.

    * Recipe courtesy of Food TV

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