Sauted Leafy Greens
Sauted Leafy Greens – – – 3olive oil, a few drops of tamari, –
Steamed Leafy Greens
Steamed Leafy Greens – – salt, a few drops of toasted sesame oil (tamari, and/or umeboshi vinegar), –
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Marinated Vegetables
Marinated Vegetables – – lemon juice, olive oil, sea salt, –
Sweet and Sour Leeks
Sweet and Sour Leeks – – carrots, diced, turnip, diced, tamari, prepared mustard, brown rice syrup, brown rice vinegar, Place vegetables in a pot with water to cover. Mix remaining ingredients together and add to water. Bring to boil, turn flame down, and simmer until vegetables are soft and water is nearly gone.; […]
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Ingredients
- 2 carrots, diced
- 1 turnip, diced
- 1 teaspoon tamari
- 3 teaspoons prepared mustard
- 2 teaspoons brown rice syrup
- 1 teaspoon brown rice vinegar
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Instructions
- Place vegetables in a pot with water to cover. Mix remaining ingredients together and add to water. Bring to boil, turn flame down, and simmer until vegetables are soft and water is nearly gone.
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Udon Noodles in Broth
Udon Noodles in Broth (or a gluten free noodle of your choice) – – water, strip kombu, shitake mushrooms, soaked , tamari, fresh grated ginger, scallions, thinly sliced, Add the noodles, kombu, shitake mushrooms, tamari, and grated ginger to boiling water and cook for 15 to 25 minutes or until soft. Do not cover. Serves […]
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Ingredients
- 6 cups water
- 1 strip kombu
- 2 shitake mushrooms, soaked
- 1 tablespoon tamari
- fresh grated ginger
- 3 scallions, thinly sliced
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Instructions
- Add the noodles, kombu, shitake mushrooms, tamari, and grated ginger to boiling water and cook for 15 to 25 minutes or until soft. Do not cover. Serves 4.
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Mushroom Barley Soup
Mushroom Barley Soup – – pearled barley, shitake mushrooms, soaked and sliced. Ends of stems removed. , kombu seaweed, diced onion, carrots, diced, Chinese cabbage, sliced thin, of barley miso, scallion, sliced thin, grated ginger, Fill a pot with water. Add kombu, shitake, and pearled barley. Bring to a boil. Turn down […]
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Ingredients
- 1/2 cup pearled barley
- 10 shitake mushrooms, soaked and sliced. Ends of stems removed.
- 1 piece kombu seaweed
- 1 diced onion
- 2 carrots, diced
- 7 leaves Chinese cabbage, sliced thin
- 1/4 cup of barley miso
- 1 scallion, sliced thin
- 1 teaspoon grated ginger
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Instructions
- Fill a pot with water. Add kombu, shitake, and pearled barley. Bring to a boil. Turn down flame. Add one onion, carrots, and Chinese cabbage to soup. Cover and simmer for at least an hour. Scoop out some broth and mix 1/4 cup miso into it. Return to pot and simmer on low for twenty minutes, but do not boil. Garnish with scallions and grated ginger. Serves 4.
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