Eggplant Miso Soup
Yield: 1 servings
Ingredients
2 tb Miso2 Scallions; chopped1 qt Hot water1/2 c Tofu; cubed1 Carrot; chopped1 c Eggplant; julienned
Directions
In boiling wash, add miso. Mash to dissolve. Add carrots, scallions, tofu and eggplant. Cook until veggies are tender.
Miso Soup
Ingredients
1/2 tofu60 grams wakame4 cups soup stock60 grams miso paste.
Directions
(1) Cut tofu into small cubes (1cm)and wakame into 2cm squares.
(2) Bring soup stock to a boil in a pot. Dissolve miso paste in the stock. Add tofu cubes and wakame. Heatsoup to a slight boil. Remove from heat and pour into soup bowls.
Fried tofu
“agedashi-tofu”
Ingredients
1/2 tofu (momen or hard-type)minced green onion1 tsp. grated Japanese radish mixed with powdered red pepper1 tsp. cornstarchoil for deep-frying,1 tsp. each of mirin and soy sauce,4 tbsp dashi stock.
(1) Quarter tofu and drain well.
(2) Cover tofu with cornstarch and fry in oil at medium heat until golden brown.
(3) Place tofu on plate and top with boiling-hot(A)sauce. Garnish with green onion and grated radish with red pepper.
Noodles, Tofu and Wakami
From: [email protected] (Lindashm)
Ingredients
8 oz.buckwheat noodles/soba1/4 C. oil1 lb. firm tofu, cut into 1 in. cubes and patted very dry3 c. thinly sliced mushrooms (8 oz.)1 1/2 tsp. minced gingerroot2 c. vegetable stock1/4 c. tamari soy sauceabout 1/2 oz. wakami
Directions
1. Bring a large pot of water to boil and drop in the buckwheat noodles.
Cook about 10 min.
Drain well.
2. Meanwhile,heat the oil in a large skillet over high heat until hot but not smoking.
Add the tofu and stir – fry until golden, about 10 min.
Remove from the pan and set aside.
3. Reduce the heat to medium and add the mushrooms.
Stir-fry until the mushrooms are brown and tender, about 7 min.
4. Meanwhile,put the wakami in a bowl and soak about 5 min.
Remove from bowl and chop, removing and discarding the tough rib.
5. Return the tofu to the pan and add the ginger.
Stir-fry 1 min.Add the vegetable stock, tamari,and wakami and boil 2 min.
6. Place some noodles in each soup bowl.
Spoon equal portions of the tofu mixture and broth over each serving.
Enjoy!
Shrimp, Oyster, Mushrooms and Peas in Wasabi Sauce
4 appetizer or 2 main course servings
Ingredients
1/2 cup water4 teaspoons wasabi powder (horseradish powder)*2 Tablespoons low sodium soy sauce1 1/2 teaspoons hon-dashi (Japanese bonito-type soup stock granules)*1 cup sake8 Tablespoons (1 stick of butter)4 teaspoons minced garlic3/4 teaspoons coarsely cracked pepper6 ounces oyster mushrooms, sliced16 sugar snap peas, stringed20 uncooked medium shrimp, peeled deveined4 garlic cloves, thinly sliced
Directions
Combine first 4 ingredients in small bowl; whisk to blend. Set mixture aside. Bring sake to boil in heavy large skillet over medium heat. Ignite with match and boil until reduced to 1/4 cup, about 5 minutes. Add 6 tablespoons butter, minced garlic and pepper to sake and stir until buttermelts. Add wasabi mixture to skillet and boil until reduced to 3/4 cup, about 3 minutes. Set sauce aside.
Melt remaining 2 tablespoons butter in heavy large skillet over high heat. Add mushrooms and sugar snap peasand saute 1 minute. Add shrimp and sliced garlic and saute 2 minutes. Add sauce and simmer until shrimp are cooked through and sauce is slightly thickened, about 1 minute longer. Transfer to plates and serve.
Spicy Cold Soba Noodles
Yield: 6 servings
Ingredients
1 lb Japanese soba noodles1/2 lg Red bell pepper, cut in -julienne strips3 Ribs celery, sliced on a -bias3 Green onions, sliced on a -bias2 tb Vegetable off2 tb Oriental sesame oil2 tb Red wine vinegar2 tb Plus 2 ts soy sauce2 tb Plus 2 ts granulated sugar2 tb Plus 2 ts Vietnamese chili -paste, or to taste
Directions
Cook soba noodles according to package directions. Rinse with cold water and drain completely. Toss noodles in a large bowl with bell pepper, celery and green onions.
To prepare the dressing: Combine vegetable oil, sesame oil, vinegar, soy sauce, sugar and chili paste. Pour over noodle mixture and toss until evenly coated. Chill until ready to serve.
Spicy Japanese Slaw
Serving Size : 6
Ingredients
1 Whole Napa Cabbage — Trimmed/Shredded3 Whole Green Onions — Trimmed/Thinly Slice1/2 C Cilantro — Chipped3 Whole Red Jalapenos Stemmed/Seeded — Minced3 Oz Package Oriental Flavor Ramen Noodle Soup — Mix1/2 C Vegetable Oil2 Tsp Sesame Oil1/4 C Rice Vinegar1/2 Tsp Sugar1 Tbsp Sesame Seeds — ToastedCoarse Salt And Ground Black Pepper
Directions
In large bowl, combine cabbage, green onions, cilantro, and jalapenos.
Remove noodles from soup mix and break into small bite sized pieces. Add to cabbage mixture.
In a small bowl, whisk oils with vinegar, sugar and contents of seasoning packet from soup mix. Pour over salad and toss thoroughly.
Add sesame seeds and salt and pepper to taste. Toss to mix.
Makes 4 to 6 servings.
Shingjagaimo No Goma Fumiae
(New Potatoes in Sesame Sauce)
(Serves 4)
Ingredients
11/2 Tablespoons soy sauce1 Tablespoon Japanese rice vinegar1/2 teaspoon rice syrup1/2 teaspoon karashi Japanese mustard1 teaspoon Oriental sesame oil2 medium-size new potatoes2 small cucumbers
Directions
Start a 3/4 full, 3-quart pot of boiling water on the stove. Mix the soy sauce, rice vinegar, rice syrup, mustard, and sesame oil together in a small bowl. Let this mixture stand. Peel and cut the potatoes into 1/4 inch julienne strips, 2 1/2 to 3 inches long. Rinse the julienne pieces, then drop them into the boiling water. Make sure all the potatoes are in the boiling water. When the water reboils, count to 10 slowly, then empty the potatoes into a bowl with cold tap water running into it. Wait until the potatoes are cool, then drain and let them sit in a colander. Peel and seed the cucumbers. Cut the trimmed cucumbers into julienne strips the same size as the potatoes. In a bowl, mix the potato and cucumber strips together, then gently pour the sesame sauce all over the vegetables. Let the dish marinate a few minutes. Serve at room temperature or cold.
Total calories per serving: 84
Fat: 1 gram
Shiitake-Kombu Dashi
(Mushroom and Seaweed Seasoning Broth)
(Serves 4) A fresh vegetarian dashi that can be prepared in 3-4 hours from shiitake (mushrooms) and kombu (seaweed) blended together with seasonings such as sea salt. This broth is a base to which many other flavorings will be added. I have yet to see it for sale in any stores in the United States.
Ingredients
4 x 4 inches of kombu seaweed (available in Oriental groceries and health food stores)4-5 high-quality, dried shiitake mushrooms4 cups water
Directions
Wipe the kombu clean with a damp paper towel. Let the kombu soak in the water for at least 3 hours, then heat the water until it is just about boiling. Turn the flame off, remove the kombu, add the shiitake mushrooms, and let stand for 20 minutes. Remove the shiitakes (use them in a stir-fry dish fairly soon). You now have shiitake-kombu dashi. Store the liquid in the refrigerator in a closed container.
Total calories per serving: 14
Fat: 1 gram
Ninjin No Amani
(Sweet Cooked Carrots)
(Serves 4) This carrot recipe makes use of the shiitake mushrooms from the shiitake-kombu dashi.
Ingredients
1/2 pound peeled carrots4-5 shiitake mushrooms, soaked in hot water 30 minutes, then sliced 1/4 inch thick, or from the shiitake-kombu prepared in the above recipe1 cup shiitake-kombu dashi1/4 teaspoon sea salt1 teaspoon rice syrup or other sweetener1-2 teaspoons mirin (sweet vinegar available in Oriental groceries)
Directions
Peel the carrots and cut in rounds about 1/4 inch thick. Combine all ingredients except carrots and mushrooms in a saucepan and cook together five minutes on low heat. Add the carrots and sliced mushrooms, and simmer 5-10 minutes or until all the liquid is absorbed in the soft vegetables. Serve at room temperature.
Total calories per serving: 54
Fat: 1 gram
Mushinasu (Steamed Eggplant)
(Serves 4) Any leftovers can be left in the sauce for one day.
Ingredients
4 or 5 3/4 pound Oriental eggplants (the long, purplish ones) or 2 one-pound European-type eggplants1 Tablespoon soy sauce1 teaspoon sesame oil1 Tablespoon chopped onions1 Tablespoon rice vinegar1/2 to 1 Tablespoon rice syrup
Directions
Cut away the tops and bottoms of the eggplants. Steam them gently 5-7 minutes, or until soft. Test with a toothpick or bamboo skewer. When eggplants are done, let them cool. When they’re cool, cut them into quarters, lengthwise. Refrigerate until ready to serve, then spread the cool eggplants around a flat plate to form an 8-pointed star. Combine the sauce ingredients and pour all over the eggplants. Serve with hot rice at room temperature.
Total calories per serving: 78
Fat: 2 grams
Okura No Nibitashi (Okra Stew)
(Serves 4) Another recipe using shiitake-kombu dashi.
Ingredients
20 okra pods2 teaspoons salt1 cup shiitake-kombu dashi (see previous recipe)1 teaspoon usukuchi (light) soy sauce1/2 Tablespoon mirin (sweet vinegar)Sesame seeds (for garnish)
Directions
Wash the okra, then cut the stems off. Rub each pod with salt, taking off the okra fuzz on the skin with your fingers. Wash your hands after this operation. Drop the trimmed and cleaned okra into a large pot of boiling water until they soften slightly, about 3-5 minutes. Combine the dashi, usukuchi, and mirin in a 3-quart pot. Bring to a boil, add the okra and let them boil for 1-2 minutes. Remove from the heat. Let the pot stand until it is cool. Arrange on a serving dish, then sprinkle dry roasted sesame seeds over the stewed okra.
Total calories per serving: 40
Fat: 1 gram
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