Using ingredient barley miso

Aduki And Squash Soup

• 2 bay leaves
• 2 barley miso
• 1 savory (dried)
• 1 sprig rosemary (fresh)
• 1/2 butternut squash
• 260 gr aduki beans (dried)
• 130 gr carrots
• 120 gr onions
• 30 ml balsamic vinegar
• 1 gr rosemary (dried)

Miso Barbequed Tofu

• 12 japanese eggplants
• 8 shiitake mushrooms (whole)
• 4 atsu age cakes
• 1/2 mirin
• 1/4 barley miso
• 120 ml water
• 60 ml sauce (plum)
• 14 gr brown sugar
• 8 gr arrowroot powder
• some green onions in a saucepan

Navy Bean Soup

• 2 bay leaves
• 2 onions
• 1 parsely flakes
• 1 bell pepper
• 3,800 ml water
• 525 gr navy beans
• 425 ml tomato sauce
• 100 gr celery leaves
• 45 ml balsamic vinegar
• 30 gr barley miso

Onion Soup Provencal

• 12 tomatoes scalded (fresh)
• 2 ga water
• 2 bay leaves
• 1 barley miso
• 1,800 gr onions (yellow)
• 240 ml dry wine (red)
• 120 ml sunflower oil
• 14 gr parsley (chopped)
• 6 gr thyme (fresh)
• 4 gr basil (fresh)

Seitan Pepper Steak

• 4 tamari
• 3 barley miso
• 2 flaked angle-cutseitan
• 1/2 re
• 1/4 arrowroot
• 950 ml water
• 120 gr onions (diced)
• 65 gr bell peppers (diced red)
• 65 gr green bell peppers (diced)
• 60 ml sherry