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…
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…
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…
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Nobu’s restaurants are known the world over for the quality of their ingredients and for the skill and originality with which the food is prepared and presented. Now, in this first cookbook by Nobu to focus on vegetable dishes, the master chef shares his expertise and deep knowledge of Japanese…
Ugh, I’m so behind on blogging my bentos already! I made this one for Wednesday, going lighter without meat, but still bringing in calories with three onigiri. Using shiso furikake for onigiri is still my current favorite way to make onigiri because I love the taste of ume and the purple is so pretty. I put little cut flowers of fish sausage on top of each and then added in fresh veggies and a cut up kiwi. To cut the kiwi like that I just cut all the sides off and then quartered it. I thought it looked pretty with all the cut shapes! Here’s a closer look so you can see the onigiri. The flakes moisten up in …
The celebration of Japan’s vegan and vegetarian traditions begins with kansha—appreciation—an expression of gratitude for nature’s gifts and the efforts and ingenuity of those who transform nature’s bounty into marvelous food. The spirit of kansha, deeply rooted in Buddhist philosophy and practice, encourages all cooks to prepare nutritionally sound and…
