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Luna’s Ginger Dressing

From TOXiD-LOTUS.NET | Condiments and Sauces | Japanese

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cal Calories 133kcal
High fat Total Fat 14g
sat fat Saturated Fat 2g
chol Cholesterol 0mg
sodium Sodium 406mg
Low carbs Total Carbohydrate 1g
Serving size 34g Calories from fat 126kcal Fiber 0g Protein 1g Sugar 0g

20 servings

Ingredients

  • 1½-3 teaspoon(s) ginger root, chopped
  • ¼-½ cup celery, chopped
  • ¼-½ cup onion, chopped
  • ¼ cup carrot, chopped
  • ½ cup tamari or soy sauce
  • 1 – 1½ cup peanut oil
  • ½ cup rice vinegar

Directions

  1. Just add all ingredients to a blender and blend until smooth.

Tips

  • I use tamari sauce instead of soy sauce, because it’s less salty and tastes better. It separates, as you can see in the photo, so make sure you shake it before using. Also I always use extra ginger cause the kiddos and I love it.

I love this dressing. There’s a little sushi place in Michigan that makes my most favourite sushi roll ever, they also have the most amazing ginger dressing! Last time I was there they gave me the list of ingredients that were in it, so I played with the quantities until it tasted the same. So hopefully you enjoy it as well!

If you like this post do me a favor and like it up there on the top right! :UP:

Luna

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The kids LOVE miso soup, especially Fumiko. I’ve been making it at home since Fumiko was tiny. Her first “solid” food was miso soup and rice and my favorite Japanese restaurant! She loves my recipe and asks me to make it constantly. So tonight was miso soup night. She was thrilled and ate 3 bowls of miso soup and rice. The kiddos love shiitake mushrooms so I usually put a lot in my miso soup. It’s a really simple recipe, but very tasty. There are different types of miso paste. I normally just use white/shiro miso paste, but occasionally I’ll mix either yellow/shinshu miso or red/aka miso with it. They all taste yummy! It’s after 3am. Woo no sleep again. For dinner tonight I’m going to roast up some sweet potato to add to the miso for dinner. You can put pretty much whatever you want in it.

Recipe: Simple Homemade Miso Soup

This is a recipe I adapted from several miso soup recipes online several years ago. It’s really simple but delicious.

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cal Calories 142kcal
Low fat Total Fat 2g
sat-fat Free Saturated Fat 0g
chol Free Cholesterol 1mg
High sodium Sodium 557mg
carbs Total Carbohydrate 27g
Serving size 440g Calories from fat 14kcal Fiber 4g Protein 7g Sugar 3g

8 servings

Ingredients

  • 8 cups water
  • 1 cup bonito flakes
  • 1 piece seaweed, konbu
  • 8 tablespoons miso paste
  • 12 shiitake mushrooms, sliced thin
  • green onion, chopped
  • cooked rice

Directions

  1. To make the dashi stock put your water in a pot, put your konbu seaweed in the water and bring to a boil. I usually let it boil for a few minutes, then I turn it down to low and add the bonito flakes. I let that sit for about 20 minutes.
  2. Get another container and strain the konbu seaweed and bonito flakes. Now you have dashi stock!
  3. Pour the dashi stock back into the pot. Add your mushrooms and let it simmer for about 30 minutes.
  4. Turn the heat down to low and add your miso paste. Stir it up until it’s dissolved. I let it sit on low for about 20 minutes.
  5. I serve this over rice with green onions sprinkled on top.

Tips

  • You can also add tofu, squash, wakame seaweed or pretty much whatever else you want to this. I usually just do the shiitake mushrooms, but occasionally the kids like tofu or wakame seaweed added.

Luna

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