Miso Soup
In traditional Japanese cuisine, miso soup is served for breakfast every day, and often served with meals as well. Ingredients ½ tsp sesame oil 3 cups water 2 tbsp miso 2 green onions (optional), finely minced ½ cake tofu (optional),…
Ingredients miso
Tekka (Japanese Root Vegetables in Miso)
Ingredients ½ cup roasted sesame oil ⅔ cup chopped greater burdock root ½ teaspoon freshly grated ginger ⅔ cup chopped lotus root ½ cup hatcho miso ⅔ cup chopped carrots Procedure Heat a pan and pour in the sesame oil.…
Stewed Vegan Maki
The original recipe contributor provided the following anecdote: > “I was given this recipe in college, roughly in late 1998. My friend who was teaching me to make sushi, and taught me this. I liked it as an appetizer to…
Simple Restaurant Miso Soup
This miso soup is a close approximation of what you get in most cheap western Japanese restaurants. All ingredients are to taste; the primary thing is the ratio of miso to dashi. Ingredients 250 ml (1 cup) dashi 5 pieces…
Miso Soup (Traditional)
This recipe is for a traditional miso soup. Wakame with tofu is a standard and popular combination, especially at restaurants. Ingredients Broth 90–94% by volume dashi (consider using instant dashi mix) 6–10% by volume miso (red, white, or a combination)…
Grilled Aubergine
Ingredients 1 ea. (375 g) large aubergine (eggplant) Vegetable oil 2 tablespoons miso paste 1½ tablespoons sugar 2 tablespoons soup stock 1 teaspoon white sesame seeds Procedure Wash the aubergine, and cut it into 2.5 cm slices lengthwise. Brush the…