Ingredients

• 4 cups water
• 2 vegetable bouillon cubes
• 3 cups cooked dried adzuki beans
• 2 tsp vegetable oil
• 3 medium carrots, cut diagonally into 1/16-inch thick slices
• ¼ cup white miso
• 4 scallions, sliced thin

Method

1. In a heavy saucepan bring water to a boil and add bouillon cubes, stirring until dissolved.
2. Add beans and simmer, stirring occasionally, 15 minutes.
3. In a heavy skillet heat oil over moderately high heat and stir-fry carrots until crisp, about 3 minutes.
4. Stir carrots into soup.
5. In a small bowl stir together miso and ½ cup hot broth until combined will and stir into soup.
6. Bring soup to a boil, stirring occasionally, and stir in scallions.

Ingredients

• 1 tbsp canola oil
• 1 medium onion, finely chopped
• 2 large carrots, peeled and diced
• 2 cloves garlic, chopped
• 6 cups vegetable stock
• 3 strips kombu, soaked and diced
• 4 large scallions, chopped
• 2 inch daikon, sliced thin
• 4 ounces udon
• 3 tbsp miso paste
• 1 cup bean sprouts
• Salt and pepper to taste

Method

1. Saute onion, carrots and garlic over medium heat for about 7 minutes.
2. Add stock, kombu, half of scallions and daikon.
3. Bring to simmer for 5 minutes.
4. Add udon.
5. Cook over medium heat until noodles are al dente.
6. Meanwhile, dissolve miso paste in 3 tablespoons warm water.
7. Just before serving, stir in paste.
8. Do not boil soup once miso has been added.
9. Ladle soup in bowls and top with scallions and bean sprouts.
10. Season with salt and pepper at table.

Ingredients

• ½ lb chicken, boneless
• 5 eggs
• ½ cup flour
• ½ cup oil
• 1 cup water
• 3 dried mushrooms
• ¼ cup sugar
• 1/3 cup soy sauce
• 2 scallions, chopped
• 2 cup fresh spinach, chopped

Method

1. Cut chicken into small pieces.
2. Beat the eggs in a bowl.
3. Dust the chicken pieces with flour, dip in beaten egg and fry on both sides in hot oil until golden brown.
4. Boil the water in a saucepan and put in the mushrooms.
5. Simmer for 10 minutes,
6. Remove the mushrooms and cut finely.
7. Put the pan with the oil back on heat.
8. Add the chicken, the mushrooms, the sugar and the soy sauce.
9. Simmer for 15 minutes.
10. Add scallions.
11. Simmer 10 more minutes.
12. Add the spinach.
13. While spinach is still bright green, add reserved beaten eggs to pan and cover.

Ingredients

• 1 to 1½ lb. rib-eye of beef
• 1 12-oz. block of tofu, cut into 1-inch cubes
• 1 tbsp. oil
• 6 scallions cut into 2-inch pieces
• 1 small can shirataki
• 1 8-oz. can sliced bamboo shoots, rinsed under cold, running water
• 1 cup sliced fresh mushrooms
• 1 cup soy sauce
• 1½ cups water
• 3 tbsp. sugar

Method

1. Slice beef very thinly.
2. Heat oil in frying pan and sauté the beef.
3. Add scallions, shirataki, bamboo shoots, mushrooms, and tofu.
4. Combine remaining ingredients to make a sauce.
5. Pour sauce over meat and vegetables until they are half covered. Adjust heat so that sauce simmers.
6. After about 10 minutes, test a piece of meat to see if it is done.
7. Remove from pan and serve with hot rice.

another great recipe from japanesestylecooking.com.