Traditional Miso Soup

traditional-miso-soup

traditional-miso-soup

1 vote

Print

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 > 


 

Almond Cookies

Almond Cookies recipe sweetened with Sweet Cloud Organic Rice Syrup

Almond Cookies

Yield 24 Cookies

Ingredients

  • 1 cup almonds
  • ¼ cup unrefined vegetable oil
  • ½ cup SWEET CLOUD Organic Kosher Brown Rice Syrup 
  • organic egg, slightly beaten
  • 1 tsp vanilla
  • ¼ tsp organic almond extract 
  • ¼ tsp baking soda
  • ¼ tsp sea salt
  • 1½ cups organic whole wheat pastry flour

Instructions

  1. Preheat oven to 350° F.
  2. Toast ¾ cup of the almonds in an unoiled skillet. Stir constantly over medium heat until beginning to brown (about 5 minutes).
  3. Blend toasted almonds until they reach the consistency of almond meal.
  4. Cream oil and syrup together in a medium-sized bowl. Add egg, vanilla, and almond extract and beat well.
  5. Add baking soda, salt, almond meal, and 1 cup of the flour, and mix.
  6. Stir in remaining ½ cup flour a little at a time. Batter should be stiff.
  7. Drop batter by rounded teaspoonfuls onto lightly oiled cookie sheets.
  8. Press cookies flat with a fork and press an almond into the center of each. Cookies should be about ½” thick.
  9. Bake 12-15 minutes or until bottoms are golden. Remove and cool on a wire rack.

Savory Miso Sandwich Spread

savory-miso-sandwich-spread

 

Savory Miso Sandwich Spread

Yield Cups

This MISOlicious spread is delicious on your favorite whole grain bread for a delicious (and healthy!) breakfast or lunch. This Savory Miso Sandwich spread features our American-made,  Miso Master Organic Kosher Country Barley Miso!

Ingredients

16oz (1 block) fresh tofu

Instructions

  1. Boil tofu in water to cover for 1 minute, turn off, cover, and leave for a few minutes.
  2. Remove tofu and place in cold water until cool. Wrap tofu in cheesecloth or muslin and gently squeeze out excess water.
  3. Mash all ingredients in bowl or blend in blender.
  4. 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.

 

FEATURED GREAT EASTERN SUN BRANDS 
Miso Master Organic Kosher Country Barley Miso 
Emperor’s Kitchen Traditional Umeboshi Vinegar