Mixed Green Salad with Tamarind Dressing

The tamarind sauce gives this salad dressing a rich Indian feel. Adding the Miso Masters Mellow Barley Miso will ensure radiation protection  properties and the mixed greens will supply you with the live enzymes and other vital nutrients your body craves.

Dressing                                      
2 tbsp tamarind paste 

1/2 cup dark agave nectar

1/2 tsp salt

1/4 tsp black pepper

1 cup water

½ tsp Mellow Barley Miso

 

Salad
1 can of Italian artichoke hearts, quartered

1 cup chopped red onion

1/2 cucumber

8 cups mixed field greens

Directions

Combine dressing ingredients in a medium bowl and whisk until it is smooth.  Chop red onions in thin crescent strips. Drain and empty the can of artichoke hearts in a large bowl. Wash and slice cucumber.  Add onion and cucumber to the artichokes. Place 2 cups greens on each plate; place artichoke and onions on top of greens. Drizzle with dressing and serve.

Miso Pho

This dish is Vietnamese

inspired with a little Japanese

influence. The light broth is

based on the classic Vietnamese

dish Pho. The Sweet White

Miso and buckwheat noodles

are classic Japanese ingredients.






Ingredients




6 oz Buckwheat noodles
1 1/2 cups snow peas, ends trimmed
1 cup shredded carrots
1 piece ginger (1/2 inch thick), peeled and chopped
1 star anise
3 whole cloves
8 cups vegetable broth or purified water
1 red bell pepper, cored, seeded and cut into thin strips
1 tbsp fresh lime juice
1/2 cup chopped scallions
2 tbsp chopped fresh cilantro
4 sprigs of basil
1 lime, cut into 4 wedges




Directions

Boil noodles in salted water for 6-7 minutes. Place snow peas

and carrots in a colander; drain noodles over them; rinse;

divide among 4 bowls. Tie a sachet of ginger, star anise

and cloves in cheesecloth; place in a large pot with broth;

boil 5 minutes.


Add bell pepper and lime juice. Season

with salt. Remove sachet. Ladle a small bit of broth in

a bowl, add 1 tsp of Miso Masters Sweet White Miso and

whisk until it is dissolved. Ladle the noodles and

veggies into the bowls; top with the remaining ingredients.