26 miso kombu Recipes

kombu (dried kelp), cold water, katsuo bushi (dried bonito flakes; 1/2 cup), shiro miso (white fermented-soybean paste), soft tofu, drained and cut into 1/2-inch cubes, sliced scallion greens

arame, water (preferably filtered), quinoa ** (1 3/4 oz), kombu* (kelp ), onion , cut into 3/4-inch pieces, extra-virgin olive oil, garlic cloves, thinly sliced, firm tofu , cut crosswise into 6 slices and each slice quartered, carrot , halved lengthwise, then cut crosswise into 1/4-inch-thick slices, fresh shiitake mushrooms , stems discarded and caps thinly sliced, white miso*** (also called shiro miso; not sweet , preferably white rice and soy miso), very thinly sliced bok choy or napa cabbage, tamari**** (wheat-free sauce from refined soy ), or to taste, scallion, thinly sliced, dulse flakes

bonito stock (dashi), kombu seaweed , about 4 inches long, quickly rinsed, water, loosely packed dried bonito flakes, bonito stock, konbu, white miso paste, mirin or sake, rice vinegar, asian sesame oil, fresh enoki mushroomsstems trimmed, soft tofu, cut into 1/2-inch cubes, green onion , including tender green portion, cut on the diagonal into thin slices, white pepper and soy sauce to taste

water added to large soup pot and brought to a boil, soft or firm tofu (organic is best) cut into small cubes, fresh shiitake mushrooms sliced in slivers, fresh green onions sliced very thin, carrot, peeled and shaved with potato peeler, leaves of spinach , swiss chard or other leafy green vegetable. stack the leaves and roll into a cigar shape then slice. the result will be thin leafy green strips, generous tsp of shiro (white ) miso or more to taste or use part shiro and part hatcho or yaemon miso. the last two are unpasteurized and have digestive enzymes that are beneficial. hatcho is the lowest in salt for those concerned about salt intake., kombu (seaweed)

water, bonito flakes, dashi kombu (dried kelp), tofu, cut into chunks, dried wakame, miso paste, chopped green onions

vegetable stock (or mushroom stock), kombu , about 5 inches square-i get from the health food store (kelp, a dried seaweed), soy sauce, light miso (yellow or white ), scallions, chopped, firm tofu, diced into small cubes, wakame seaweed (instant )

kombu (4 in . each), dried bonito flakes, miso, mixed asian greens, such as tatsoi and chinese broccoli, coarsely chopped, bok choy, coarsely chopped, scallions, thinly sliced, grated fresh ginger, extra-firm silken tofu, patted dry and cut into 1/2-in . cubes, sriracha sauce (optional), sesame oil (optional)

kombu (4 in . each), dried bonito flakes, white or yellow miso, mixed asian greens such as tatsoi and chinese broccoli, coarsely chopped, bok choy, coarsely chopped, scallions, thinly sliced, grated fresh ginger, extra-firm silken tofu, patted dry and cut into 1/2-in. cubes, sriracha hot sauce (optional), sesame oil (optional)

miso, bonito flakes, kombu, green onions sliced, dark green part only, soy sauce if desired

dashi for miso soup, water, bonito flakes (dried tuna flakes), kombu, miso soup, dashi, miso paste (can use shiro miso - has a lighter flavor), cubed tofu - medium firmness, dried wakame (black seaweed flakes), garnish with a sprinkling of green onion, garnish with daikon slivers - optional

water, kombu (kelp), cut into (4-inch) pieces, remaining ingredients, miso (soybean paste), straw mushrooms, rinsed and halved, silken firm tofu, drained and cut into 1/2-inch cubes, peeled fresh ginger, thinly sliced, sliced green onions, sliced shiso

quarter-size pieces fresh ginger, kombu , kelp* about 1/4 oz, loosely packed bonito flakes (katsuobushi), leek, white and pale green parts only, sliced and rinsed well, carrots, peeled and cut into 2-in . matchsticks, black cod or 1 1/2 lbs pacific halibut, cut into 1 1/2-in . pieces, sea scallops (15 to 16 per lb.), shrimp, peeled (26 to 30 per lb.), shiro miso (sweet white ), lager beer (preferably longboard), lemon zest (optional), sliced shiso leaf (optional)

kombu (dried kelp), bonito flakes (kasuobushi), instant wakame seaweed (sea vegetables), sweet white miso, firm tofu, cut into 3/4-inch cubes, chopped green onion

dried kombu (about 1 oz), water, yellow miso (soybean paste), olive oil, shredded peeled daikon radishes or 1 1/4 cups sliced radishes, shredded carrot, chopped green onions , bottoms, trimmed watercress (about 1 bunch) or 2 cups arugula, chopped fresh dill, fresh lemon juice, chopped green onion tops

dried kombu or other shredded seaweed (about 1 oz), water, yellow miso (soybean paste), olive oil, shredded peeled daikon radish or sliced radish, shredded carrot, chopped green onion bottoms, trimmed watercress (about 1 bunch) or arugula, chopped fresh dill, fresh lemon juice, chopped green onion tops

kombu seaweed, carrots, cut into, chopped scallions for garnish, dried shitake mushrooms, fresh ginger juice, mellow white miso, wakame seaweed flakes, water

fish fillets, sliced, dashi stock, water, miso, red dates, sliced, chinese wolfberries, soft silken tofu, dried shiitake mushrooms, soaked and shredded, wakame seaweed, sesame oil, olive oil, stalks spring onions, sliced, pepper, water, kombu seaweed (dried kelp), japanese bonito flakes, sugar, light soy sauce

scallions, sliced thin, white and green parts separated, fresh ginger, chopped, garlic, chopped, toasted sesame oil, water, dried kelp (kombu), bonito flakes, dried shiitake mushrooms, light miso, baby bok choy, cut in quarters, firm tofu , cut into cubes