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Tag Archives | Miso


Misoshiru is the most ubiquitous Japanese soup made with number one dashi, miso, tofu, wakame and green generic cialis online onions.

The Sauce: Dashi – Number One Dashi made with kombu and bonito flakes infuses these flavors into a potent stock for Japanese cooking.

‘Great Sauces Transform Good Food into Gourmet’ 

Sipping soup

Once seated at a Japanese restaurant, besides polite bows and subtle smiles, you’ll usually be sipping a warm bowl of Misoshiru. It’s made with dashi, miso, wakame, tofu and fresh green onion.

WakameSea farmers have grown wakame, a sea vegetable, in the ocean for hundreds of years. It’s viagra sales canada rich in calcium, iodine, thiamine and niacin. It’s a source of omega-3 fatty acids so it’s good for you. Basically a seaweed, it has a subtle sweet flavor and a slightly slippery texture. It’s dried in very small pieces and quickly expands when reconstituted. I love it because it stores well so I keep a package in my pantry.

Along with small cubes of tofu and floating fresh green onion slices, the dashi stock with miso paste is the characteristic base of this Japanese soup. It’s easy to make at home so don’t wait to go out.

You may also enjoy Sesame Shrimp with Miso Dipping Sauce, Chicken Stock, Beef Stock, Sushi on the Fly, Thai Chicken with Fresh Basil, Vietnamese Kebobs with Dipping Sauce, Shrimp and Pork Balls with Spicy Lime Sauce, Nigiri Fruit Sushi, Pearl Balls with Ponzu Dipping Sauce, Number One Dashi and Yakitori.

1 of 3 part series ”Land of the Rising Sun”. Part 2 Cucumber Salad, Part 2 Salmon and Noodles with Dashi cialis and bph mechanism of action Sauce. More on Dashi.

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Recipe: Misoshiru

Prep Time: 3 Minutes | Cook Time: 8 Minutes | Yield: 6 Servings | Level: Easy

Red and White Miso1/4 block 16-oz american botanical online pharmacy store soft tofu
3 cups Number One Dashi
2 Tbsp miso
1 Tbsp wakame
2 green onions, diagonally sliced

Special Equipment – medium saucepan

1 Wrap the tofu in a paper towel and set aside to absorb the liquid.

2 Warm dashi in a saucepan over medium heat but don’t boil.

3 Place the miso in a small strainer and submerge halfway in the dashi. Use chopsticks or a small spatula to stir the miso until it flows throw the sieve. Make sure the dashi doesn’t boil after the miso has been added. It will change the flavor of the soup.
Miso in wire basketMiso strained into broth
Add Tofu Chunks4 Add the wakame. Slice the tofu in small cubes and add to the saucepan. When the tofu floats and the wakame is rehydrated, turn off the heat.


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Serve in small bowls garnished with green onion slices.

Using paper towels to absorb excess liquid helps the tofu absorb more soup stock and improves the flavor.

Dashi BouillonHomemade Number One Dashi is easy to make or you can reconstitute dashi granules in warm water.

Use red or white miso or a combination of both. Red is more potent and white is more subtle.

Don’t let the dashi boil once the miso has been added. If necessary, remove the pan from the heat.

Serve with Japanese cuisine such as Sesame Shrimp with Miso Dipping Sauce, Sushi on the Fly, Shrimp and Pork Balls with Spicy Lime Sauce, Nigiri Fruit Sushi, Pearl Balls with Ponzu Dipping Sauce and Yakitori.

sushi, tempura, tonkatsu and beef teriyaki.

Dish Designer

  • Exchange green onion for some finely diced red bell pepper.

WakameInspiration – Helen Horton
Cook with Sauces
Written by viagra discount card
Photographs by Helen Horton
Updated: October 21, 2013

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Sesame Shrimp with Miso Dipping Sauce

Roasted shrimp speckled with sesame seeds and dipped in a fruity miso sauce.

The Sauce: Miso Dipping Sauce – Asian fusion shrimp dipping sauce with miso paste, sesame oil, aromatics and fruit juice concentrate. Just thick enough to cling to the shrimp but thin enough to glisten.

‘Great Sauces Transform Good Food into Gourmet’ 

Japanese New Year’s celebration

Shrimp reminds me of Okinawan New Year’s. They still celebrate with the lunar calendar even though Japan adopted January 1st more than a century ago. While living in Okinawa we joined the biggest festivities of the year often in mid-January.

Special holiday foods tend to have a 2-3 day shelf life since traditionally stores closed for the holidays and refrigeration wasn’t widely available. This is a culture that shops every

day to buy fresh fish, seafood and vegetables for their evening meal. Brightly colored food with vibrant flavors and textures are arranged in divided lacquer boxes. Holiday fare includes fish, seafood, sushi, fruit, soup and mochi. Each food has meaning and promise for a good year. My favorite is shrimp, a wish for ’long life’.
Miso-Dipping-Sauce-with Sesame-Shrimp
I’m wishing my family ‘long life’ and toasting Okinawan memories by serving this sesame shrimp appetizer with a miso dipping sauce. A quick dip and it becomes drenched in a bright and fruity glaze. Roast the shrimp to capture all the flavor. It’s sprinkled with sesame seeds for a light crunch. For a special Japanese New Year’s dish or a party appetizer, this sauce is a fruity, savory alternative to cocktail sauce.

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Recipe: Sesame Shrimp with Miso Dipping Sauce

Prep Time: 15 Minutes | Cook Time: 6 Minutes | Yield: 6 Servings | Level: Easy


  • 4 tsp red miso paste
  • 2 tsp dark sesame oil
  • 2 tsp rice vinegar
  • 2 tsp fresh lemon juice
  • 3 T orange juice concentrate
  • 1 T pineapple juice concentrate
  • 1 1/2 tsp grated ginger rootgrated-giner-using-a-mircoplane
  • 1 clove garlic, grated
  • 1 Tbsp water
  • 1 lb large raw shrimp, about 2 1/2 dozen
  • 2 tsp canola oil
  • 1/2 kosher salt
  • dash pepper
  • 1 Tbsp untoasted sesame seeds

1 Preheat oven to 450 degrees.

2 Combine miso, sesame oil, vinegar, lemon juice, orange and pineapple juice concentrates, ginger, garlic and water in a small bowl. Mix well.

peeled-deveined-shrimp3 Peel and devein shrimp leaving the tails intact. Combine shrimp, oil, salt and pepper.

4 Place shrimp on a baking sheet lined with foil. Sprinkle with sesame seeds.

5 Bake at 450 degrees for 5-7 minutes, or until shrimp are pink. Serve with miso dipping sauce.

Red-Miso-PasteMiso paste comes in several varieties, Shiromiso or white miso, Akamiso or red miso and mixed miso. White miso is made with rice and barley with a few soybeans. It has a short aging time and the flavor is mild. Red miso is aged for a long time, sometimes up to a year or more, and on the balance has more soybeans. It begins light but turns darker as it ages. It has a stronger taste than shiromiso and is more salty.

Miso should be stored in an airtight container in the fridge once it is opened. It’s high in protein and has many natural, beneficial microorganisms which can be killed when exposed to heat. Using it without applying heat, as in this recipe, preserves the health benefits. Misoshiru, a Japanese soup, is often eaten daily. Adding the miso paste at the very end of the cooking process is recommended. Miso is umami.

Sesame oil traditionally is a dark, strong flavored oil made from sesame seeds and used as a flavoring. Nowadays very roasted-sesame-shrimp-with-miso-saucelight sesame oils are produced which can be used to stir fry for a touch of sesame in the dish. This sauce requires the rich, dark traditional sesame oil.

Keep some frozen fruit juice in the freezer such as orange, pineapple cranberry and apple. Use in dishes and sauces either in concentrate form or reconstituted into juice.

The Miso Dipping Sauce would also be a good flavor complement for pork chops or pork loin.

Dish Designer

  • Exchange orange and pineapple for all orange juice concentrate.

Inspiration – Saucy Cuisine Kitchen
Cook with Sauces
Written by
Photographs by Helen Horton
Updated: January 13, 2013

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Won Ton Soup

Light Asian soup with small pork-filled noodle packages.

Brig’s pick

I love a man who knows what he wants. My son Brig has expertise in statistics, computers and web interfaces. Recently he wrote some custom programing for my recipe website. I asked about showing some appreciation by cooking a dish of his choice. I was expecting him to choose some guy food like grilled steak or burgers. He didn’t think, flinch, blink, measure or deliberate for even a Won-Ton-Soup-Bowlmoment. ‘Won Ton Soup’ he said. Of all the dishes in the world this is his pick so I replied, ‘You’re on.’

It’s been a while since I whipped up a pot of Won Ton Soup but I love it, too. When I lived in Asia for several years I used several ‘hun tun tang’ recipes and this one morphed from those roots. It has a flavorful broth loaded with pork-filled noodle packages and a hint of nutty sesame. The raw vegetables, added once the soup is ladled into the bowls, heat through quickly but stay crunchy. It’s healthy, light and low in calories, a lovely Asian summer soup.

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Recipe: Won Ton Soup

Prep Time: 32 Minutes | Cook Time: 16 Minutes | Yield: 6 Servings | Level: Moderate


  • 6 cups chicken broth
  • 1 cup water
  • 3 Tbsp miso
  • 1 Tbsp soy sauce
  • 5 dried shitake mushrooms
    Won Tons

  • 1/2 lb lean ground pork
  • 1/3 cup minced green onions
  • 2 cloves finely grated garlic
  • 2 tsp finely grated ginger
  • 1 Tbsp soy sauceWon-Ton-Soup-Broth-with-Shitake-Mushrooms
  • 2 tsp rice vinegar
  • 2 tsp sesame oil
  • 1/8 tsp fresh ground pepper
  • 30 won ton wrappers
  • 1/4 cup thinly sliced (1-inch) orange bell pepper
  • 2 Tbsp (1-inch) sliced green onion tops
    1 In a large sauce pan, combine the chicken broth, water, miso and 1 tablespoon soy sauce. Whisk until the miso is blended.

    2 Add the mushrooms and bring to a boil. Reduce the heat and simmer for 5 minutes. Cover and set aside.

    Won Tons
    3 In a medium bowl, combine the pork, 1/3 cup green onions, garlic, ginger, 1 tablespoon soy sauce, rice vinegar, sesame oil and pepper.
    4 Place 1/2 tablespoon of pork filling in the center of a won ton wrapper. Keep a towel or some plastic wrap over the remaining wrappers to prevent drying.
    5 With a wet finger apply a thin coat of water on two edges of the wrapper.
    6 Fold in half diagonally to form a triangle.
    7 Holding it with two hands, use your pointer fingers to slightly push the 90 degree tip forward while bringing the 45 degree corners down.
    8 Then bring the 45 degree corners around and together. Secure with a touch of water.
    9 Place on a tray or plate and cover to prevent drying out. Repeat until all the filling is wrapped.
    10 Remove the mushrooms from the broth. They should be fully constituted. Place the broth back on medium high heat to bring to a boil. In the meantime, cut off the mushroom stems and discard. Slice the caps thinly and place back in the broth.

    11 Once the broth is boiling, add the won tons and gently stir. Cook for 3-4 minutes or until won tons float to the top.

    12 Serve in bowls garnished with pepper and green onion slices.


    Won-Ton-Soup-Dried-Shitake-MushroomsDried shitake mushrooms can be purchased in Asian grocery stores and some supermarkets. They keep for a year or more. The flavor is highly concentrated when dried so they have a rich flavor. Only use the caps as the stems are too fibrous to eat.

    Won Ton wrappers and gyoza skins can be found in the produce section near the tofu in the supermarket. Gyoza skins are a little thicker but work just as well. Egg roll wrappers can also be used by cutting them in small squares.

    Won Ton wrappers can be filled then simply folded in half diagonally. This works especially well when folding gyoza skins as the circles make a half moon shape.

    Won-Ton-Soup-Purple-Green-OnionsThis soup was made with purple green onions purchased at the George Washington University Farmers market. Regular green onions work perfectly fine but the purple’s are irresistibly festive.

    Use a microplane grater for the ginger and garlic or finely mince with a knife.

    Won-Ton-Soup-MisoMiso can be purchased at an Asian grocery store. It varies from white or very light to red and even light brown. Generally deeper color translates into more concentrated flavor. Begin with a light or medium shade of miso. When using it in a recipe, add the recommended amount and then taste for flavor. Add more miso depending on the strength desired. It keeps for months on end in the fridge. Miso is high in protein and rich in vitamins and minerals.

    To make this soup without miso, use 7 cups chicken broth in place of 6 cups broth and 1 cup water. Also increase the soy sauce to 3-4 tablespoons. Season with salt to taste.

    The filling recipe and wrapping technique can be used for fried won tons but reduce the amount of filling in each won ton wrapper to 1 teaspoon. Place 1 ½ inches of oil in a fryer or wok and heat to medium high. Fry won tons until they are golden then cool on a wire rack placed over a baking sheet.

    Dish Designer

    • Exchange soy sauce for low sodium soy sauce.
    • Exchange dried for 3-onces of fresh shitake mushrooms.
    • Exchange pork for ground turkey or chicken.
    • Use 1/4 lb of ground pork and 1/4 lb of finely chopped raw shrimp.
    • Exchange won ton wrappers for gyoza skins.
    • Exchange orange for red bell peppers.

    Inspiration – Saucy Cuisine Kitchen
    Cook with Sauces
    Written by Helen Horton
    Photographs by Helen Horton
    Updated: June 9, 2012

    Continue Reading · 2

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