Tonkotsu Miso Ramen

Ingredients

  • 2 1/2 C Tonkotsu Base
  • 2 Tbs white miso
  • 1 Tbs tahini
  • 2 tsp sesame seed oil
  • 2 cloves garlic grated or pressed
  • 1/2 C water
  • 2 Tbs pork fat minced (it’s easier to mince when it’s cold)
  • 1 Tbs ground sesame seeds
  • 1/2 batch homemade ramen noodles
  • toppings: scallions, chashu, garlic chives, cabbage, sweet corn, wood ear, soy sauce egg and/or menma
  • 2 large dry scallops

Directions

In a medium saucepan, heat the Tonkotsu Base. Combine the miso, tahini, sesame oil, and garlic in small bowl, then whisk in the water. Pour this mixture into the hot Tonkotsu Base and whisk together. When it is smooth and creamy and there are no chunks left, add the minced pork fat and whisk it in. Taste for salt and add salt to taste. If the broth is too concentrated for your tastes, you can thin it out with water.

Split the cooked noodles between two bowls. Add the ground sesame seeds to the tonkotsu soup and whisk one last time before pouring over the noodles. Top with desired toppings and grate some dried scallop over each bowl.

Serve immediately.

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Quinoa with Currants, Dill, and Zucchini Recipe

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 bunch green onions, chopped
  • 3/4 teaspoons fine-grain sea salt
  • 1 cup / 6.5 oz / 185 g quinoa, well rinsed and drained
  • 2 cups water
  • 1/4 cup / 1 oz / 30g dried currants
  • 1 lemon
  • 2 sm-med zucchini, grated on box grater
  • 4 tablespoons toasted sesame seeds
  • 4 tablespoons chopped fresh dill
  • feta cheese, crumbled – as much or as little as you like

Preparation

To make the quinoa, heat the olive oil in a medium saucepan over medium heat. Add most of the green onions, a pinch of the salt, and cook until the onions soften, just a couple minutes. Add the quinoa and cook, stirring occasionally, until the grains dry out and toast a bit, roughly another 3 minutes. Add the water, the currants, the remaining salt; bring to a boil. Dial back the heat and simmer, covered, until the water is absorbed and the quinoa is just cooked through- 15 minutes or so. Be mindful here, you don’t want to overcook the quinoa, and have it go to mush.
While the quinoa is cooking zest the lemon, and squeeze 2 tablespoons of lemon juice into a small bowl.
When the quinoa is cooked, remove the pan from the heat. Stir in the zucchini, lemon juice and zest, most of the sesame seeds, and most of the dill. Taste and adjust for salt.
Serve, turned out onto a platter, topped with crumbled feta, and the remaining green onions, sesame seeds, and dill.
Prep time: 10 min – Cook time: 20 min
Serves 6.

Adapted from Maria Speck's Ancient Grains for Modern Meals

Weight loss benefits Of Eating Miso Soup

When trying to lose weight from the Beer belly, one of the main principles of weight loss is a change in your daily diet.Miso soup is becoming a high regarded source for healthy eating and ultimately losing weight.

Miso soup is well known dietary staple in Japan, contains miso paste, onions, carrots, seaweed and water. The paste is typically made from soybeans, yeast and a starch, such as rice or barley, and is aged for approximately a year. Fortunately, you can purchase aged and fermented miso, which provides several health benefits, in many specialty stores and some supermarkets.

Below are the main benefits which can be attributed to Miso soup. It is essential to make clear that weight loss through Miso soup is when this is substituted for an original meal with a higher calorie level. Miso soup cannot be added as an ‘extra’. Why not try it for your lunch?

The main health and weight loss benefits of Miso Soup are as followed:

  • Miso contains many trace minerals, including zinc, manganese, and copper, which can all contribute to the strengthening of the bodies immune system.
  • The high amount of nutrients present in miso helps boost energy and even protects bones and blood vessels.
  • Miso soup has a high level of zinc present which is valuable to immune function and wound healing.
  • A lot of organic compounds are found in miso, which can help reduce the risk of breast cancer.
  • Miso is often recommended to vegans, since it is naturally high in protein, vitamin K, and vitamin B12.
  • Miso is great for the digestive tract, as it is high in fibre and probiotics.
  • Miso is a weight loss dream food as it only contains around 56 calories per one ounce serving and only two grams of fat. A cup of miso soup is both satisfying and filling, since it has a high moisture content that curbs appetite and overeating. Adding Miso soup to your everyday diet as a replacement for one of your high in fat/calorie food can significantly decrease the amount of calories you intake into your body.
  • The combination of wakame seaweed and miso is said to be an effective fighter against nicotine-related disorders.
  • Many believe that consuming miso soup several times a week will help you avoid illness during cold and flu season. The remedy soothes those who are already sick much like chicken soup. Antioxidants in the soup strengthen the immune system and, because miso soothes acid in the system, it helps combat viral infections.

Tahini Miso Sauce

Ingredients

  • 1/4 cup water, more to taste
  • 1 tablespoon mellow (light) miso
  • 1/3 cup tahini
  • 1 clove garlic, finely chopped
  • 1 teaspoon orange zest
  • 1 teaspoon lemon juice
  • 1 tablespoon finely chopped parsley

Method

In a medium bowl, whisk together all ingredients. For a thinner sauce, add more water.

Nutrition

Per serving (about 2 Tablespoons/40g-wt.): 120 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 190mg sodium, 5g total carbohydrate (1g dietary fiber, 1g sugar), 4g protein

Ref: http://www.wholefoodsmarket.com

Japanese Country-Style Miso and Tofu

Ingredients

  • 2 tablespoons sesame seeds
  • 1/2 cup dried Asian-style whole sardines
  • 2 1/2 tablespoons red miso paste
  • 1/2 cup boiling water
  • 1 (16 ounce) package silken tofu, cubed
  • 4 green onions, thinly sliced
  • crushed red pepper flakes (optional)

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Directions

  1. In a dry heavy skillet over medium heat, stir the sesame seeds and dried sardines until they give off their fragrance but don’t burn, about 2 minutes. Place the sesame seeds and dried sardines in the work bowl of a small food processor, and pulse until ground to a fine powder.
  2. Place the dried sardine mixture in a large bowl, and stir in the miso to make a very thick paste. Add boiling water and mix to a smooth, creamy consistency, and gently stir in the cubed tofu, green onions, and red pepper flakes.

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