Miso + Mochi = Yum!

Miso soup topped with Mochi, a daily staple for me lately. It started innocently enough with a simple recipe for Miso soup that I found right on the South River Miso jar, but it has now evolved into much more once I discovered how good it is with a little toasted Mochi on top.

This is really a combination of several recipes, fully adaptable to the veggies and greens you may have on hand.

Simple Miso & Mochi Soup
makes 1 BIG bowl or 2 smaller bowls

1 serving of Mochi (original flavor) cut into 1 inch cubes
1 cup thinly sliced vegetables (onion, carrot, cauliflower, cabbage etc.)
1.5 cups water
1 serving firm tofu cut into bite size cubes (optional)
handful of spinach or other hearty greens
1 Tbsp. miso paste (I recommend South River or Westbrae Natural)

Preheat oven to 450 and toast the Mochi until nice and puffy (about 10 min). Meanwhile, saute the vegetables in the oil until tender. Add the water and tofu and simmer for 5-7 minutes. While the veggies and tofu simmer, put the miso in your soup bowl and add a little lukewarm water, stir to dissolve the miso (you don’t want to put the miso into the hot water directly because it kills all the active good stuff in it). Just before removing the veggies and tofu from the heat add the spinach, cover, and let it wilt in the steam of the pot. Add the contents of the pot to the miso in your soup bowl and stir until the miso is mixed well. Top with Mochi and enjoy!


Whole Foods recently stopped carrying the South River brand of miso which prompted me to switch to the Westbrae Natural miso which I like just as well. As a bonus though, on the Brown Rice Miso container there is a recipe for a “Sweet ‘N Tangy Miso Spread” that is fabulous on toast, apples and carrots. Here’s the basic recipe: Mix 1/4 cup tahini, 3 Tbsp. of brown rice syrup and 2 tsp. of the Mellow Brown Miso with a wooden spoon, taste and add more miso or a couple drops of lemon juice if necessary.

Posted in At The Market,Recipes by Liz on January 14, 2009 | Permalink | No Comments

January is National Soup Month!

Squash Soup

January is national soup month and there is no better time for it — especially here in the Midwest where we are experiencing a cold streak.

Here at Green-Lemonade.com, we love soup all year round and invite you to warm up with some of these soup recipes we have featured in the past.

And don’t forget, January 23 is National Soup Swap day!

Posted in Recipes by Rhaya on January 11, 2010 | Permalink | No Comments

Nori – The Easy Way

Nori Wraps

Nori is probably most commonly known as that little black wrapper that holds sushi rolls together. But it’s not just a handy wrapper for your sushi, it’s actuallyanother sea vegetable that is packed with all kinds of good stuff like iodine,vitamin K, a wide range of minerals, protein and lignans (cancer protecting plant compounds).

I do like sushi, but havebeen slightly intimidated to try it at home,and nowthanks to some inspiration from this recipeat Domino Magazine, I have found a quick and easy way to get a little more sea veggies into my diet.

Instead of using a sheet of nori torolleverything upinto a neat, little, cylinder shape,this methoduses a big leaf of romaine to hold everything togetherand putsthe nori on the inside.The nori is first smeared with a miso paste and then used to line the romaine beforepiling on lots of other veggies and sprouts, so you end up with more of a wrap (or a taco depending on how full you make it) thanthe traditional roll.In the wrap pictured above I used a favoriteSweet White Miso with carrots, sprouts, avocado, scallions, and a dash of cayenne pepper. It was not only quick, but delicious and satisfying too.

Sea veggies like nori can also make a great addition to salads and soupsboosting the nutritional value and adding a natural salty flavor. To learn more about other sea vegetablescheck out this great primerfroma co-op in California.

Posted in Chew On This,Recipes by Liz on April 3, 2008 | Permalink | No Comments

Fermented Oatmeal

Miso

With all the talk about oatmeal lately, I was so excited to hear from a friend about a fermented oatmeal recipeusing miso paste. I know, you are probably asking yourself, what the heck are you doing adding miso to oatmeal? Similar to other fermented foods like the raw fermented sauerkraut,unpasturized miso contains lactobacillus, the “friendly” bacteria, and other microorganisms that help create a healthy digestive environment. So,in addingmisoto oatmeal during the cooling process you beganthefermentation and you end up getting the best of both worlds -all the good stuff of oatmealand the digestive power of the miso.

To try a little fermentation at home, all you need to do is too cook the oats in the evening before bed about for about 5 minutes or until the water is absorbed. Let the oatmeal cool and when it reaches room temperature, add the miso, cover and let sit overnight at room temperature. In the morning warm and serve. I love South River Sweet White, pictured above, which is a little pricey but contains 60 servings!I tried it withsteel cut oats and despite Rhaya’s creative ideas from yesterday, didn’t need to add anything. The original recipe found here, has other suggestions for various miso flavors and different grains, but it is imperative that you use unpasturizedmiso.

Posted in Chew On This,Recipes by Liz on January 31, 2008 | Permalink | 1 Comment

Smart Mom

Smart Food Logo

Looking for healthy, kid-friendly recipes?Started by a smart mom concerned about thehealth of her kids and the alarming statistics on childhood obesity, diabetes, and various other health issues, www.smartfoodshealthykids.com is a wonderful resource for you. Smart Foods Healthy Kidsis all about teaching moms (and dads) how to create healthier families by arming them withinnovativerecipes andsavvy tips to keep the home safe for all,whilepromoting a “Good Better Best” attitude.

With lots ofvideos, articles and tidbits throughout the site, they are making it easy and fun to be “smart”about your family’s health. Not only do many of the recipes provide greatalternativesto common kid allergies such wheat and nuts, but they are easy to make andsuggest clever ways to get your kids involved in the process!

One of my favorite recipesso far is the “Best Sauce Ever” which I have made about a half a dozen times already and use as a salad dressing almost everyday. It delivers huge flavor and tons of antioxidants. It’s is egg, dairy, gluten, nut, and soy free, and contains only 7 wholesome ingredients including hempseed, garlic and honey.

Best Sauce Ever

1/3 cup hempseed
3 cloves garlic (more or less, according to your tastebuds)
2 Tbs. sweet white miso
3 Tbs. honey oragave nectar
2/3 cup balsamic vinegar
2/3 cup olive oil
1/3 1/2 cup water

Mix everything in a blender or food processor and whirl around until smooth. Use as a salad dressing or a dip for fresh veggies.

Posted in Living Green,Recipes by Liz on January 8, 2008 | Permalink | No Comments