Shrimp Fried Rice

 

 

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Shrimp Fried Rice


  • Author: Great Eastern Sun
  • Yield: 4-6 Servings 1x

Description

Enjoy this tasty Shrimp Fried Rice dish seasoned with our Miso Master Organic Miso Tamari and garnished with our Emerald Cove Organic Toasted Nori, YUM!.  


Ingredients

Scale

Instructions

  1. Heat skillet or wok; add oil and sauté scallions, celery, and carrots over medium heat until carrots are soft.
  2. Break up any lumps in rice and add to vegetables with tamari, peas, and shrimp. Continue to stir over medium heat until soy sauce is evenly distributed and rice and shrimp are hot.
  3. Cut Emerald Cove Organic Toasted Sushi Nori sheet into narrow strips and top for a tasty and nutritious garnish.
  • Category: Main Dish

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Broiled Salmon Steaks

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Broiled Salmon Steaks


  • Author: great eastern sun
  • Yield: 2 servings 1x

Description

Our Miso Master Organic, Low-Sodium Sweet White Miso is the secret ingredient in these tasty Broiled Salmon Steaks!


Ingredients

Scale
  • 3 Tbsp organic olive oil
  • 2 Tbsp Miso Master Organic Sweet White Miso
  • 2 Tbsp lemon juice
  • 2 Tbsp white wine or sake
  • Pinch garlic powder
  • 2 tsp fresh basil leaves or ¼ tsp dried basil
  • 2 Salmon steaks

Instructions

  1. Preheat broiler, lightly oil baking sheet and set aside.
  2. Combine first 6 ingredients in a small bowl.
  3. Rinse salmon and pat dry. Arrange fillets on baking sheet and brush the tops with miso mixture.
  4. Broil 5 minutes, baste again, and continue to broil another 4-5 minutes, or until fish is opaque and easily flaked.
  5. Brush remaining sauce over steaks and serve.
  • Category: Main Dish

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Grilled Sweet Corn with Miso Master Miso Butter

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Grilled Sweet Corn with Miso Master Miso Butter

Grilled Sweet Corn with Miso Master Miso Butter


Description

Grilled Sweet Corn

Fire up the grill and grill up some tasty Sweet Corn and serve with a spread of our delicious, umami-flavored Miso Master Miso Butter!

 

 


Ingredients

Scale

Instructions

Grilling Sweet Corn

  1. Pull back husks and remove corn silk. Fold husks back up around corn.
  2. Place corn in husks on grill and cook about 15-20 minutes, turning every 5 minutes to cook corn evenly.
  3. Remove from grill, remove husks and brush lightly with Miso Master Organic Miso Butter while still hot. YUM

Organic Miso Butter 

  1. Cream the Miso Master Miso of your choice together with the unsalted butter of your choice.
  2. Brush on grilled sweet corn. Store leftover miso butter in refrigerator and use within 1 week.

Notes

* We chose MELT USDA Organic Rich & Creamy Butter Made From Plants for our test recipe because the Palm Oil is “Our organic and Non-GMO palm fruit oil is Rainforest Alliance, and Fair Trade USA Certified. All of our palm fruit oil is sourced from Columbia, ensuring the palm fruit used is not linked to the destruction of rain forests, the release of greenhouse gases, displacement of native people, or the extinction of our beautiful Orangutans or Sumatran Tigers.”

VARIATION:
Soak silk-cleaned husks of corn in cold water for about 10 minutes before grilling. This will fill some of the husks with water that will steam the corn during grilling OR remove husks completely and cook sweet corn directly on grill.

 

FLAVORING IDEAS:
Add some of your favorite flavorings to spice up your Grilled Sweet Corn with Miso Master Organic Miso Butter:

  1. Chopped Parsley
  2. Cilantro
  3. Chives
  4. Garlic Powder
  5. Black Pepper
  6. Cayenne
  7. Chili Powder

SERVING IDEAS: Add Cut Grilled Miso Master Miso Buttered Corn from the cob and toss into fresh garden or pasta salads.

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

Scale
  • 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

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