Mitoku Organic Hatcho Miso Paste 300g

Ingredients: Soy Beans, Water, Salt, Barley Flour, Koji

Origin: Japan

Miso Soup Recipe Below(scroll down)

Noodles in Sesame-Miso Broth

Serves 4-5

For a satisfying winter meal, serve this hearty and flavorful entrée piping hot, accompanied by a side dish of greens. In warmer weather, try omitting the sautéed vegetables, substitute 3 tablespoons white miso for the red miso, and top the noodles and broth with a colorful assortment of lightly steamed or simmered vegetables.

Ingredients:

1 tablespoon organic sesame oil

2 slices fresh ginger root

1/2 cup thinly sliced onion

1/2 cup sliced celery or leeks, green veges

2/3 cup sliced carrots

4 cups stock or water

1/3 cup sesame seeds, toasted(or just use organic tahini at this step)

2 level tablespoons Hatcho miso

2 level tablespoons white(sweet) Shiro miso

1 tablespoon mirin

1 packet of noodles of choice(kelp noodles, cut up dried seaweed or try the edamame & mung bean fettucine)

slivered green onions for garnish

Method:

Heat oil in medium-sized pot. Sauté ginger until golden brown, then discard. Sauté onion until translucent. Add celery and carrots, and sauté briefly. Add stock or water, and bring to a boil. Reduce heat, cover, and simmer until vegetables are tender. While vegetables are cooking, thoroughly grind toasted seeds or mortar. Add the misos, mirin, and 1/2 cup of broth. Purée with seeds(or tahini), then add to soup.

Cook udon, noodles, seaweed or mung bean fettucine in 2-3 L of rapidly boiling water until just al dente (firm). Drain, rinse briefly in a cold water bath, and drain again. Divide noodles in 4 or 5 bowls. Ladle hot miso broth over top of noodles to almost cover. Garnish with green onions and serve.