Kombu Carrot Saute

Kombu Carrot Saute Recipe
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Kombu Carrot Saute Recipe

Kombu Carrot Saute


  • Author: Great Eastern Sun
  • Yield: 3 Servings 1x

Description

Here’s a nice way to enjoy kombu as a side dish delightfully paired with sweet sautéed carrots.


Ingredients

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Instructions

  1. Rinse kombu briefly under fresh running water and wipe with a damp cloth. Simmer water and kombu on low heat for 10 minutes.
  2. Cut carrots into thin strips 1½ inch long. Sauté carrots and ginger in oil for 5 minutes over medium heat.
  3. Remove kombu from water and slice into 1½ inch strips (you may save cooking water for use as a soup stock).
  4. Add kombu and soy sauce to carrots. Turn heat to low, cover, and simmer 6 minutes. Roast sesame seeds in a small, dry skillet until golden brown and stir into vegetables.
  • Category: Side Dish

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Green Beans in Sesame Miso


Green Beans in Sesame Miso recipe

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Green Beans in Sesame Miso recipe

Green Beans in Sesame Miso


  • Yield: 3 servings 1x

Description

This delicious Green Beans in Sesame Miso recipe is a new twist on an old favorite seasoned with our Miso Master Organic Traditional Red Miso. YUM!


Ingredients

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Instructions

  1. Add green beans and salt to boiling water and cook, uncovered, until just tender. Drain and cool.
  2. Toast sesame seeds in dry skillet, stirring constantly over medium heat about 2 minutes (if over-cooked they become bitter.) Grind seeds in a suribachi or with a mortar and pestle, add oil and mix, and then add miso.
  3. Blend in mirin, lemon juice, and sweetener. Mixture will be thick and somewhat coarse and dry.
  4. Add green beans and toss gently in dressing until evenly coated. Attractively arrange a small portion in individual serving bowls.
  5. Enjoy and share with family and friends!
  • Category: Dinner

 



Miso Master Organic Country Barley Miso

Miso Master Organic Country Barley Miso

Miso Master Organic Country Barley Miso is a long term miso aged naturally for 18 months through four seasons in traditional hand-crafted Cypress, Redwood or Fir barrels. Our Country Barley miso has a higher soybean content in relation to the barley koji and requires a longer aging period to break down the complex protein and fat molecules into their more digestible constituents. Delicious is soups, gravy or sauces!

Purchase Miso Master Organic Country Barley Miso at your favorite organic market or enjoy home delivery from our Great Eastern Sun Online Market HERE >

 

 

 


Great Eastern Sun

 

 

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Chilled Soba in Cucumber Cups

chilled-soba-in-cucumber-cups

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Chilled Soba in Cucumber Cups


  • Author: GES
  • Yield: 1 Dozen 1x

Description

Cucumbers and soba are a classic pairing. Buckwheat soba noodles’ earthy flavor is just right when set against cool and mild cucumbers. The salty, vinegary sauce ties it all together.


Ingredients

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  • 2 large cucumbers
  • 4 oz (1 1/2 bundles) Organic Planet Soba
  • 2 Tbsp rice vinegar
  • 1 1/2 Tbsp shoyu or soy sauce
  • 1 Tbsp sesame oil
  • green onion, sliced for garnish

Instructions

  1. Peel the cucumbers and cut into rounds 1-inch to 1 1/2-inches thick. Scoop out the middles to create a cup. This is most easily done with a melon baller; you could also use a knife to make the initial cut and then use a grapefruit spoon or dinner spoon to hollow out the walls.
  2. Bring a pot of water to a simmer and cook the soba noodles according to package directions, usually 6 to 8 minutes. Drain and rinse the noodles under cool water. Transfer to a bowl.
  3. Whisk together the rice vinegar, soy sauce, and sesame oil in a small bowl. Pour half the sauce over the noodles. Add the green onions to the noodles, saving a few for garnishing, and gently toss the noodles to coat them with the sauce. Soba noodles are fairly fragile, so your hands tend to be the best tool for this task.
  4. Pack each cucumber cup with noodles, twirling them slightly to help them settle in the cup. Pour 1/4 teaspoon or so of the reserved sauce over the noodles in each cup and sprinkle the tops with a few green onions.
  5. Serve right away or cover and chill for up to a few hours. If chilling, wait to add the reserved sauce until just before serving as the noodles tend to soak up the sauce.
  • Category: Salad

Traditional Miso Soup

Traditional Miso Soup recipe made with Miso Master Organic Traditional Red Miso Soup

 

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Traditional Miso Soup recipe with Miso Master Organic Traditional Red Miso

Traditional Miso Soup


  • Author: Great Eastern Sun
  • Yield: 4 Servings 1x

Description

Warm-up winter with a bowl of comforting Traditional Miso Soup made with our American-made Miso Master Organic Traditional Red Miso.


Ingredients

Scale

Instructions

  1. Soak shiitakes in 1 cup of the filtered water for 20 min. Remove and slice thinly.
  2. Combine soaking water and the remaining 3 cups of filtered water and bring to boil with kombu and shiitakes. Reduce to simmer for 5 minutes, then remove kombu.
  3. Sauté tofu in toasted sesame oil until lightly browned. Add tofu and wakame to stock and heat through.
  4. Dilute miso with 1/2 cup of the hot soup broth, add back to the soup, and warm on low for 2 minutes (below the boiling point). 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 > 


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