Last updated 03 Dec 2018

Macrobiotic Recipe Starter Kit

Recipes from “The First Taste of Macrobiotics” by June Ka Lim.

Food quality: macrobiotic, vegan, organic


  1. Miso Soup with Sweet Vegetables
  2. Tofu Salad
  3. Radish Shoyu Pickles
  4. Brown Rice Ball with Kombu
  5. Quick Wok-fried Vegetables with Sesame Seeds
  6. Adzuki Tea

Recipe 1. Miso Soup with Sweet Vegetables

4 Servings

Organic Ingredients:

  • 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:

  1. Soak 10 cm kombu in 1 L of water for 8 hours.
  2. Remove the kombu and reserve for other uses.
  3. Use the dashi stock as a soup base for noodles or gravy.

Method for the miso soup:

  1. Use a stainless steel pot, add in the ingredients and kombu dashi stock no 1.
  2. Bring to a boil, reduce heat to medium and cook for about 10 minutes.
  3. Add in the instant miso and stir well.

Recipe 2. Tofu Salad

2 servings

Organic Ingredients:

  • 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


  1. To make the salad dressing, in a mixing bowl, combine brown rice vinegar, shiro miso, and macrobiotic sea salt and whisk to blend.
  2. 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

Organic Ingredients:

  • 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%)


  1. Rinse and scrub the radish using a natural fiber brush to remove any dirt, divide into 2 to 3 portions.
  2. Rub the radish skin with macrobiotic sea salt, and let it sit for about 30 minutes.
  3. When the liquid has been extracted, slice the radish thinly.
  4. Place the radish into a pickle press, cover and press and let it sit for 2 days at room temperature.
  5. The taste will become slightly sour after fermentation, and is rich in probiotics.
  6. 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

Organic Ingredients:

  • 160 g Cambodia brown rice
  • 350 g filtered water
  • 3 cm kombu
  • 2 tablespoons radish shoyu pickle, lightly chopped


  1. Rinse the brown rice 2 to 3 times, transfer to a 1.8L Master Cook donabe earthen pot.
  2. Add 350g of filtered water and soak overnight.
  3. Add kombu.
  4. Set the heat to high and bring it to a boil uncovered.
  5. Once boiled, reduce the heat to low and cover. Simmer until the water is boiled down, about 20-25 minutes.
  6. Turn off the heat and let the rice sit in the covered pot for about 15-20 minutes.
  7. 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

2 servings

Organic Ingredients:

  • 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.


  1. In a cast iron wok, warm the cold-pressed sesame oil.
  2. 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.
  3. Add a pinch of some macrobiotic sea salt, and stir to combine.
  4. Turn off the heat, top with sesame seeds and serve.

Recipe 6. Adzuki Tea

2 servings

Organic Ingredients:

  • 20 g Adzuki beans, rinsed and soaked overnight
  • 4 cups filtered water
  • 3 cm kombu


  1. Bring the water to a boil.
  2. Add adzuki bean and the kombu, bring to a boil again.
  3. Reduce the heat to medium and continue boiling for about 30-40 minutes until soft.
  4. Strain the adzuki bean and kombu.
  5. 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.

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