Recipes from “The First Taste of Macrobiotics” by June Ka Lim.
Food quality: macrobiotic, vegan, organic
- Miso Soup with Sweet Vegetables
- Tofu Salad
- Radish Shoyu Pickles
- Brown Rice Ball with Kombu
- Quick Wok-fried Vegetables with Sesame Seeds
- Adzuki Tea
Recipe 1. Miso Soup with Sweet Vegetables
- 30 g carrot
- 2 wild pine shiitake donko (washed, soaked and remove the darker parts at the stem)
- 30 g green cabbage
- 800 mL kombu dashi stock no. 1*
- 2 sachets instant miso
* Method for Kombu Dashi Stock No 1:
- Soak 10 cm kombu in 1 L of water for 8 hours.
- Remove the kombu and reserve for other uses.
- Use the dashi stock as a soup base for noodles or gravy.
Method for the miso soup:
- Use a stainless steel pot, add in the ingredients and kombu dashi stock no 1.
- Bring to a boil, reduce heat to medium and cook for about 10 minutes.
- Add in the instant miso and stir well.
Recipe 2. Tofu Salad
- 4 tablespoons momen tofu, pressed out the liquid
- 2 tablespoons carrot, julienned
- 1 tablespoon sunflower seeds (soaked for 8 hours to activate)
- 2 tablespoons brown rice vinegar
- 1 tablespoon brown sesame seeds, toasted and crushed
- 1 tablespoon shiro miso
- A pinch of macrobiotic sea salt
- To make the salad dressing, in a mixing bowl, combine brown rice vinegar, shiro miso, and macrobiotic sea salt and whisk to blend.
- Add in the momen tofu, carrot and sprouted sunflower seeds, toss and top with the crushed brown sesame seeds.
Recipe 3. Radish Shoyu Pickles
10 -15 servings
- 1 radish with leaves, rinsed and scrubbed clean
- 1/2 cup shoyu
- 1/4 cup mirin (non-alcohol)
- 2 slices fresh ginger root
- Macrobiotic sea salt (2%)
- Rinse and scrub the radish using a natural fiber brush to remove any dirt, divide into 2 to 3 portions.
- Rub the radish skin with macrobiotic sea salt, and let it sit for about 30 minutes.
- When the liquid has been extracted, slice the radish thinly.
- Place the radish into a pickle press, cover and press and let it sit for 2 days at room temperature.
- The taste will become slightly sour after fermentation, and is rich in probiotics.
- Squeeze dry before serving. Keep the remaining pickles in the fridge for future consumption.
Recipe 4. Brown Rice Ball with Kombu
Make 4 rice balls
- 160 g Cambodia brown rice
- 350 g filtered water
- 3 cm kombu
- 2 tablespoons radish shoyu pickle, lightly chopped
- Rinse the brown rice 2 to 3 times, transfer to a 1.8L Master Cook donabe earthen pot.
- Add 350g of filtered water and soak overnight.
- Add kombu.
- Set the heat to high and bring it to a boil uncovered.
- Once boiled, reduce the heat to low and cover. Simmer until the water is boiled down, about 20-25 minutes.
- Turn off the heat and let the rice sit in the covered pot for about 15-20 minutes.
- Loosen the rice with a pair of chopsticks. Let cool, add the radish shoyu pickles and shape into a ball.
Recipe 5. Quick Wok-fried Vegetables with Sesame Seeds
- 100 g Mustard greens or any other green leafy vegetables of your choice – cut into 2 cm lengths.
- 1 tablespoon of cold-pressed sesame oil.
- 1 teaspoon toasted brown sesame seeds, crushed.
- Macrobiotic sea salt to taste.
- In a cast iron wok, warm the cold-pressed sesame oil.
- Put in the vegetable stems, quick-stir for a few seconds with a pair of chopsticks, put in the vegetable leaves and then stir-fry again for a few seconds.
- Add a pinch of some macrobiotic sea salt, and stir to combine.
- Turn off the heat, top with sesame seeds and serve.
Recipe 6. Adzuki Tea
- 20 g Adzuki beans, rinsed and soaked overnight
- 4 cups filtered water
- 3 cm kombu
- Bring the water to a boil.
- Add adzuki bean and the kombu, bring to a boil again.
- Reduce the heat to medium and continue boiling for about 30-40 minutes until soft.
- Strain the adzuki bean and kombu.
- Drink adzuki tea once or twice a week depending on your body condition.
- Drink one cup a day consecutively for 7 days to strengthen the kidneys.
- For meat-eaters, it is recommended to take half a cup of adzuki tea and mix it with half a cup of warm water before drinking.