Kombu Carrot Saute

Kombu Carrot Saute

Yield 3 Servings

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

Ingredients

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.

Courses Side Dish

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Honey-Miso Spicy Sauce

 

Honey-Miso Spicy Sauce

Yield 1 Cup

This delightful sauce is seasoned with our delicious Miso Master Organic Country Barley Miso and Emperor's Kitchen Organic Toasted Sesame Oil. Tasty on vegetables, pasta, chicken, or tofu.

Ingredients

Instructions

  1. Whisk the miso, sesame oil, and water together until smooth.
  2. Mix in the honey, ginger, and vinegar; add the pureed chilies. For more heat, add up to ¼ teaspoon cayenne.
  3. You may want to add a splash of soy sauce. 

Courses Sauce

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Oriental Cole Slaw

Oriental Cole Slaw

Yield 4 Servings

Enjoy this Asian twist to the classic cole slaw!  

Ingredients

Instructions

  1. In a large bowl, toss carrots, cabbage, and bean sprouts; add kelp powder and cayenne, mixing thoroughly. Cover vegetables with a plate that fits down into the bowl and place a weight on top of the plate. Refrigerate for 6 hours or overnight.
  2. Drain off liquid and toss vegetables with sesame oil, soy sauce, lemon juice, and parsley. Garnish with shredded nori on top.

Courses Side Dish

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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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