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.

Asian Cole Slaw

1 head of chopped napa cabbage 

2 heaping tablespoons of chopped ginger (or less if you don’t like the spicy zip)

3 Tablespoons of rice vinegar

2 pinches of Celtic Grey Salt

1/2 tsp of ground organic black pepper

3 Tablespoons of unhulled sesame seeds

 

Directions

Put chopped cabbage in a large bowl. Add the rice vinegar, 

grey salt, black pepper, sesame seeds and chopped ginger. 

Mix thoroughly and enjoy!

Spring is here! Break out the yellow lentils!

Spring Lentil soup

This is a simple light soup that will build strength and vitality

 

2 cups of yellow lentils

2 large cloves of garlic

3 spring onions

2 large carrots

4 new potatoes

fresh grated ginger

A pinch of pink salt

White pepper to taste

White miso

Directions

Wash lentils in a wire mesh strainer. Place in pressure cooker. Add water to cover plus a half inch. Bring to a boil while cutting vegetables. Add to the pot. Add the salt and pepper. Cut the green onion in to thin slices.  Throw half into the pot while retaining the beautiful green part as a garnish. Add enough water so that there is at least a half inch or more above the beans and veggies. Put the lid on the pressure cooker and bring to a boil. Once the little tab has risen and is nice and firm, turn the heat down to low. Cook for 15 minutes until the lentil are thoroughly done.  Run cold water over the top to release the pressure (wait for the tab to go down) and remove the lid. Add a teaspoon of white miso to a little broth and then mix it into a paste. Ladle in the rest of the soup. Add fresh ginger to retain the fresh zing. Add the thinly sliced green onion on top as a garnish.