Bring stock or water, garlic, kombu, and bay leaf to boil. Simmer 15 minutes, or until garlic is soft.
Remove bay leaf and kombu. Mix miso, garlic, ginger, and stock in blender.
Reheat in pot, but do not boil.
Place cubes of bread at bottom of bowl and ladle hot soup over them. Garnish with green onion.
This soup is sure to stop any cold in its tracks, even better than Grandma’s chicken soup!
Miso Master Organic Traditional Country Barley Miso is one of our best selling “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). Unpasteurized, made in USA. Purchase Miso Master Organic Country Barley Miso at your favorite organic market or direct from Great Eastern Sun’s Online Market here >
Our American made Miso Master Organic Country Barley Miso is one of our tasty “‘long-term” miso that we naturally age through four seasons in gigantic wooden barrels. It’s delicious used in a variety of tasty recipes from soup and sauces to spreads and marinades.
In a medium size bowl, mix the stock, honey, and cooking sherry. Slowly cream into this mixture the miso, stirring until well blended.
In a saucepan, sauté the minced ginger in olive oil until fragrant. Add the miso mixture to the sautéed ginger, turn off the heat, and stir until the mixture reaches the consistency of a thick sauce. Allow to cool, then use with deep-fried tofu, tempura, fish, poultry, or fresh vegetables.
3 Tbsp Miso Master Organic Kosher Country Barley Miso
3 Tbsp tahini sesame butter
1 Tbsp organic olive oil or sesame oil
1½ Tbsp lemon juice
1 Tbsp Emperor’s Kitchen Kosher Traditional Umeboshi Vinegar
¼ cup scallion (minced)
¼ cup parsley (minced)
2 cloves garlic (minced)
2 Tbsp nutritional yeast
Boil tofu in water to cover for 1 minute, turn off, cover, and leave for a few minutes. Remove tofu and place in cold water until cool. Wrap tofu in cheesecloth or muslin and gently squeeze out excess water. Mash all ingredients in bowl or blend in blender. Serve on bread with lettuce or sprouts, or spread on crackers. Refrigerated in a covered container, this nutritious, protein-rich spread will keep for 2-3 days.
Dissolve kuzu in 1 Tbsp water until smooth, cream in miso and slowly add ½ cup filtered water, stirring until well mixed. Set aside. Heat oil in skillet and sauté onions until lightly browned. Add garlic and sauté 30 or more seconds. On medium heat, add the kuzu-miso mix and stir constantly until thickened. Serve with rice, grains, mashed potatoes or your favorite vegetables.
Blanch the broccoli in salted water for 1 minute, and then drain under cold water. Slowly add pineapple juice to kuzu, breaking up any lumps in the kuzu until dissolved. Add the remaining ingredients and heat in saucepan over medium-low heat until thickened. Add the broccoli, toss to coat, and serve.
Sauté onions and garlic in olive oil until tender. Add flour stir and cook for 5 minutes. Add the remaining ingredients except for the miso and the 1/3 cup of water. Cook until lentils are tender. Dissolve miso with 1/3 cup of water and serve.
Note: For a creamier soup, blend thoroughly in a food processor.
Miso Master American Made Organic Miso in 6 Tasty Varieties