wholeliving

Miso Soup with Enoki Mushrooms

Cradle a bowl of Miso Soup with Enoki Mushrooms in your hands and sip the soul-warming broth straight from the bowl.
  • Yield Serves 4

Directions

  1. In a pot, combine the kombu and water to cover and bring to a boil. Remove the kelp and discard. Add the bonito flakes, stir well, and remove from the heat. Let the flakes settle to the bottom of the pot. Strain the stock through a fine sieve, discarding the bonito flakes. Return the stock to the pot and add the mushrooms.

  2. Cook over moderate heat for about 3 minutes, or until the mushrooms have softened. In a small bowl, stir together a ladle of stock with the miso and stir the mixture into soup. Divide the soup among 4 bowls and sprinkle with the reserved enoki and the scallions.

Recipe Reviews

Miso-Stuffed Eggplant

There are dozens of kinds of miso, each with its own aroma and flavor. All are packed with protein. Whether you use sweet and fine-textured, salty and rough, smooth and tart, or any one of the many other types is strictly a matter of taste. For this dish, however, a sweet version is recommended.
  • Yield Serves 4

Directions

  1. In a large steamer, steam the eggplant for 10 to 12 minutes, until very tender. Turn on the broiler.

  2. Combine the miso and tamari in a small bowl. Make a 1/2-inch-deep lengthwise slit down the eggplants. Spoon 2 tablespoons of miso into each eggplant.

  3. Place on a baking sheet and slide under the broiler until slightly browned, about 2 to 3 minutes.

Recipe Reviews

Miso Salmon with Cilantro Salsa

White miso makes a delicious marinade for broiled salmon. A combination of fermented soybeans and either rice or barley, miso is a great source of zinc, a natural immune booster.
Body+Soul, April/May 2007
  • Prep Time 20 minutes
  • Total Time 2 hours 30 minutes
  • Yield Serves 4

Directions

  1. In a medium saucepan combine miso, vinegar, 1/2 cup brown sugar, and 1/3 cup water. Cook over medium heat, stirring occasionally, until miso and sugar have dissolved; cool to room temperature. In a resealable plastic bag combine salmon and miso mixture. Marinate in the refrigerator for at least 2 hours.

  2. Meanwhile, in a blender, combine cilantro, lime juice, shallot, chili, garlic, ginger, oil, and remaining teaspoon of brown sugar. Blend until mixture is smooth.

  3. Heat broiler with the rack in the highest position. Lift salmon from marinade; broil salmon until cooked through, about 10 minutes. Serve with cilantro sauce.

Recipe Reviews

Steamed Broccoli with Miso-Sesame Sauce

Body+Soul (October 2005)
Body+Soul, October 2005
  • Yield MAKES 4 SERVINGS

Directions

  1. In a small bowl, mix miso, sesame seeds, lemon juice, and oil. Slowly add the milk, stirring well. For a thinner sauce, add more liquid.

  2. Arrange broccoli florets in a steamer basket over a small amount of water. Steam florets until bright green and just tender, about 5 minutes.

  3. Transfer to serving dish; drizzle with sauce and garnish with red pepper.

Recipe Reviews

Scrambled Tofu with Collards and Turmeric

Whole Living, January/February January/February 2012
  • Yield Serves 2

Directions

  1. Heat oil in a large skillet over medium heat. Cook garlic, onion, turmeric, and ginger until vegetables are tender, 3 to 4 minutes. Stir in collard greens and 2 tablespoons water and cook until greens are bright green and tender, about 2 minutes.

  2. Add crumbled tofu and cook, stirring, until heated through, about 2 minutes. Season with salt and pepper.

Recipe Reviews

Tofu with Snap Peas and Scallions

Whole Living, May 2011
  • Yield Serves 4

Directions

  1. In a medium pot, cover tofu with water and bring to a gentle simmer. Remove from heat and set aside.

  2. Heat oil in a medium skillet over medium heat. Add peas and scallion whites and saute, stirring, until peas are crisp-tender, about 2 minutes. Transfer to a medium bowl.

  3. Mix in scallion greens, red pepper flakes, sesame seeds, garlic, sesame oil, soy sauce, sugar, and 1 tablespoon water. Season with salt.

  4. Drain tofu and divide among plates. Top with pea mixture.

Recipe Reviews

Marinated Tofu

Soaking tofu in a brown-sugar vinaigrette is a great way to add flavor to this meat alternative.
Whole Living, April 2011
  • Yield Makes 6 slices

Directions

  1. Whisk rice wine vinegar, soy sauce, brown sugar, garlic, and red pepper flakes in a bowl. Arrange in a single layer in a baking dish. Drizzle with marinade. Cover and refrigerate for 2 hours or overnight.

Recipe Reviews

Spicy, Crisp Tofu on Mint-Avocado Salad

A study in contrasts, this dish has both crunchy and smooth textures, as well as hot and cool flavors. Create an exceptionally crisp and flavorful crust by cooking tofu with two items from Asian grocery stores -- chili sauce and panko, a type of flaky breadcrumb with a light, coarse texture. There are many types of Asian chile sauce. A good all-purpose one is Sriracha, similar in flavor to a spicy ketchup.

Per serving: 471 calories; 19 g protein; 34 g fat; 29 g carbs; 7 g fiber.
Body+Soul, 2006
  • Prep Time 30 minutes
  • Total Time 40 minutes
  • Yield Serves 4

Directions

  1. Cut the tofu in half horizontally (slicing parallel to work surface). Keep the tofu stacked; cut crosswise in half to make 4 rectangles. Cut each rectangle into 2 triangles. Press).

  2. In a large bowl whisk together 1/2 teaspoon chili sauce, orange zest, orange juice, and olive oil. Season the mixture with salt to taste. Set aside.

  3. Pour the remaining 1/3 cup chile sauce into a shallow bowl. Place the panko in a separate shallow bowl. Piece by piece, gently coat the tofu in the chile sauce and then the panko, patting it on each piece to coat.

  4. In a large, nonstick skillet, heat half the canola oil over medium heat. Gently place half the tofu in skillet. Pan-fry the tofu, turning once, until outsides are crisp and brown, about 3 minutes per side. Remove from heat. Repeat the process with remaining oil and tofu.

  5. Add lettuce and mint to bowl with dressing; toss to coat. Place equal mounds of salad in center of four plates; fan avocado slices on top. Arrange 2 tofu triangles next to the avocado and serve immediately.

Recipe Reviews

Spicy, Crisp Tofu on Mint-Avocado Salad

A study in contrasts, this dish has both crunchy and smooth textures, as well as hot and cool flavors. Create an exceptionally crisp and flavorful crust by cooking tofu with two items from Asian grocery stores -- chili sauce and panko, a type of flaky breadcrumb with a light, coarse texture. There are many types of Asian chile sauce. A good all-purpose one is Sriracha, similar in flavor to a spicy ketchup.

Per serving: 471 calories; 19 g protein; 34 g fat; 29 g carbs; 7 g fiber.
Body+Soul, 2006
  • Prep Time 30 minutes
  • Total Time 40 minutes
  • Yield Serves 4

Directions

  1. Cut the tofu in half horizontally (slicing parallel to work surface). Keep the tofu stacked; cut crosswise in half to make 4 rectangles. Cut each rectangle into 2 triangles. Press).

  2. In a large bowl whisk together 1/2 teaspoon chili sauce, orange zest, orange juice, and olive oil. Season the mixture with salt to taste. Set aside.

  3. Pour the remaining 1/3 cup chile sauce into a shallow bowl. Place the panko in a separate shallow bowl. Piece by piece, gently coat the tofu in the chile sauce and then the panko, patting it on each piece to coat.

  4. In a large, nonstick skillet, heat half the canola oil over medium heat. Gently place half the tofu in skillet. Pan-fry the tofu, turning once, until outsides are crisp and brown, about 3 minutes per side. Remove from heat. Repeat the process with remaining oil and tofu.

  5. Add lettuce and mint to bowl with dressing; toss to coat. Place equal mounds of salad in center of four plates; fan avocado slices on top. Arrange 2 tofu triangles next to the avocado and serve immediately.

Recipe Reviews

Shallot-Marinated Tofu with Miso Dipping Sauce

Extra-firm tofu, cooked until crisp, can be a satisfying substitute for meat. For a complete meal, pair it with a serving of whole grains and a fruit or vegetable, as pictured here with quinoa and avocado.
Body+Soul, April 2010
  • Yield Serves 3 to 4

Directions

  1. Slice tofu into 1/2-inch pieces. Place a double layer of paper towels on a baking sheet, and arrange tofu on towels. Top with double layer of paper towels and a baking sheet. Weight down with a few cans for 20 minutes.

  2. Whisk together lemon juice, grated lemon zest, orange juice, grapeseed oil, thinly sliced shallots, finely shredded cilantro, and Dijon mustard. Season with salt and pepper.

  3. Transfer tofu to a baking dish, and pour marinade over top. Refrigerate for 1 hour.

  4. Remove tofu, scraping off excess
    marinade, and set marinade aside.
    Heat a nonstick pan over medium
    heat. Add tofu in a single layer and
    cook until crisp, about 6 minutes.
    Turn and cook the other side, 3 minutes
    more. Remove from pan.

  5. Add shallots and remaining marinade to the pan. Simmer until shallots are tender, about 6 minutes. Spoon over tofu and serve immediately with miso dipping sauce.

  6. Miso Dipping Sauce: Whisk together orange juice, miso, grapeseed oil, grated ginger, grated garlic, rice vinegar, and kosher salt.

Recipe Reviews