ORGANIC TRADITIONAL COUNTRY BARLEY MISO

Under The Weather Miso

SERVES: 6 - 8

Bring stock or water, garlic, and bay leaf to boil. Simmer 15 minutes, or until garlic is soft. Remove bay leaf. 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!

Green Beans in Sesame-Miso

SERVES: 3 

Add green beans and salt to boiling water and cook, uncovered, until just tender. Drain and cool. Toast sesame seeds in unoiled skillet, stirring constantly over medium heat about 2 minutes (if over-cooked they become bitter.). Grind seeds in a suribachi or with a mortar and pestle, add oil and mix, then add miso. Blend in mirin, lemon juice, and sweetener. Mixture will be thick and somewhat coarse and dry. Add green beans and toss gently in dressing until evenly coated. Attractively arrange a small portion in individual serving bowls.

Savory Sandwich Spread

MAKES APPROX. 1½ CUPS spread

 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.

ORGANIC MELLOW BARLEY MISO

Cream of Mushroom-Miso Soup

YIELD: 6 -1 CUP SERVINGS

 Sauté onions and garlic in butter and olive oil until tender. Add mushrooms and cook until tender. Add flour stir and cook 5 minutes. Add the 2 cups of water, milk, and half and half and heat thoroughly. Mix miso with 1/4 cup of water and add to soup. Add remaining ingredients and serve.  

Miso Honey Mustard

YIELD: 3 CUPS

Combine all ingredients in a food processor and blend well. Serve as a condiment with sandwiches or pasta.  

Green Beans Almondine

YIELD: 6 1-CUP SERVINGS

In a large skillet, sauté almonds in vegetable oil until lightly brown. Add green beans and salt and cook another 2 minutes. Add water, cover and steam until beans are just tender. In a separate bowl mix miso and sherry, add to beans toss and cook 1 minute more and serve.

Basic Miso Salad Dressing

YIELD: 2 CUPS

In a food processor add the first 6 ingredients and blend. With food processor running, slowly drizzle the olive oil until well blended.

ORGANIC TRADITIONAL RED (RICE) MISO

Quick Miso Soup

SERVES 4-5

Miso Minestrone

YIELD: 6 1-CUP SERVINGS

In a large soup pot, combine water, tomatoes, vegetables, herbs, and spices. Heat to a boil and simmer 30 minutes. Add pasta and cook until pasta is done. Remove from heat. Mix miso, sugar, sherry and soy sauce in a separate bowl. Add to soup, stir and serve.

Aduki Bean and Winter Squash Stew

SERVES: 6 - 8

Soak beans overnight. Discard soaking water and bring beans to boil with 6 cups filtered water and kombu. Lower heat and pressure cook for 20 minutes or 60 minutes stovetop. When beans are almost tender, add winter squash and simmer for 20 minutes or until squash is tender. Using some of the bean liquid, dilute the miso. Add the sesame oil and ginger juice (peel and grate the ginger, then using hands, squeeze out the juice). Add this to the pot and heat for 5 minutes, stirring occasionally.

ORGANIC TRADITIONAL BROWN RICE MISO

Miso Master ® Chili

SERVES: 4 - 6

In a large saucepan, heat oil over medium heat. Add onion, pepper, and garlic, cooking until softened. Add tomatoes, beans, grains, and dried seasonings. Simmer 25-30 minutes, stirring occasionally. Dilute miso in ½ cup water and add to saucepan. Remove from heat and garnish in individual bowls with cilantro.

Mashed Potatoes With Miso Gravy

SERVES: 4

Boil potatoes in salted water until tender, then drain. Put through rice mill or mash with fork. Add milk and salt and pepper. Dissolve kuzu in water until well dissolved, stir in miso and set aside. Heat oil in skillet and saute onions until lightly browned. Add garlic and saute 30 or more seconds. On medium heat, add the kuzu-miso mix and stir until thickened. Pour over mashed potatoes and serve immediately.

Miso-Tahini Spread/Sauce

MAKES APPROX. ¾-½ CUPS sauce

To prepare this quick, versatile sauce, soften miso in water and mix until smooth. Add tahini and lemon juice, again mixing until smooth. Add scallion and serve. Use on grains, vegetables, or on broiled tofu. Add a little more water and you have a delicious salad dressing.

ORGANIC MELLOW WHITE MISO

Hearty Yeast Gravy

MAKES APPROX. 2 CUPS GRAVY

Heat oil and sauté onion and garlic for 3-5 minutes on medium heat. Lower heat and add flour and yeast. Stir constantly 1-2 minutes, then slowly add 1½ cups water while stirring briskly to avoid lumping. Soften miso in remaining ¼ cup water and add, along with basil and parsley. Simmer, uncovered, about 15 minutes, stirring occasionally as gravy thickens. Delicious over grains, mashed potatoes, and vegetables.

Pumpkin Seed Pesto with Roasted Red Pepper and Kalamata Olives

Lightly toast pumpkin seeds in dry pan. In a food processor, chop toasted pumpkin seeds and garlic. Add basil, miso, thyme, and fennel, and blend. Slowly add olive oil until paste consistency is formed. Then add roasted red pepper and Kalamata olives, and blend briefly. Serve with Great Eastern Sun's Organic Planet Pasta.

Miso Basting Sauce

MAKES APPROX. 1 CUP

Place all ingredients in a blender and blend until smooth. To use, apply to broiled fish or tofu for the last minute of cooking. This delicious sauce may also be used as a dressing for your favorite salads.

ORGANIC SWEET WHITE MISO 

Creamy Squash Soup with Coconut Milk

SERVES 3-4

Cut off and discard the root and the dark green fibrous portion of the leeks. Slice the leek lengthwise, cutting only to the center, not all the way through. Wash carefully to remove any soil that may be trapped between the leaves. Cut the leeks into ¼ inch-thick slices and set aside.

Heat the oil in a 4-quart pot, add the leeks, squash and salt, and sauté over medium heat for 1 minute to coat the leeks and squash with hot oil. Add the water and coconut milk and bring it to a boil. Add the pepper and cinnamon and simmer, covered, about 15 minutes, or until the squash is soft. Remove the cinnamon stick.

Half fill a blender with some of the soup, add the ginger juice and miso, and blend well. Pour the pureed soup into a large bowl, and continue blending portions until all of it has been pureed. Return the soup to the pot, bring to a simmer, and serve garnished with parsley.

Tofu and Miso Dressing

MAKES APPROX. 2 CUPS

In a blender, combine tofu, lemon juice, mustard, Organic Miso Master Miso, mirin, and honey and puree until smooth. Add the optional poppy seeds and stir to combine.

This is a delightful dressing for mixed greens. It can be kept refrigerated for up to one week.

Mock Mincemeat Pie

YIELD: 1-9" PIE (8-10 SERVINGS)

In a saucepan, combine all ingredients except the apple juice and miso. Bring to a boil, reduce heat to a simmer, and cook until the apples are almost soft. Turn off the heat. Mix the apple juice and miso, and stir into the cooked apple mixture. Pour into the baked pie shell, allow to cool completely, and serve.

ORGANIC CHICKPEA MISO

Marvelous Miso Hummus

SERVES: 2 - 4

Blend all ingredients in a food processor or blender. Serve as dip for pita bread, crackers, or veggies, or as a delicious sandwich spread with red onion, lettuce, and tomato.  

Miso Salsa

YIELD: 6 -1/2 CUP SERVINGS

In a bowl, mix lightly all the vegetables. Dissolve miso in reserved corn liquid and add to vegetables. In a separate bowl mix the remaining ingredients and add to the vegetables. Chill and serve with corn chips, burritos, or any Mexican dish.  

Miso Bean Dip

MAKES APPROX. 3 CUPS

Place all ingredients in a blender and blend until smooth. To use, apply to broiled fish or tofu for the last minute of cooking. This delicious sauce may also be used as a dressing for your favorite salads.