The classic Japanese miso soup.
To prepare a basic dashi, soak two 15cm pieces of Clearspring Kombu and three dried shiitake or maitake mushrooms in about 2 litres of water for at least 15 minutes. Remove the mushrooms, and thinly slice the caps. Then return them to the water, bring it to the boil and simmer gently for 10 minutes. Remove the kombu and keep it to use for cooking as a condiment or with beans.
Cover the mushrooms in lukewarm water for at least 30 minutes. Once rehydrated, remove and discard any stems and thinly slice the caps. Use with their soaking water for superb soups, stews and sauces, or add the sliced mushrooms to stir-fries, fried rice or noodles, or casseroles.
Tip: Try adding a sprinkling of Clearspring's Instant Wakame Flakes just before serving.
A delicious side or starter of crispy baked polenta chips with a “cheesy” flavour from the addition of some nutritional yeast and tamari. The addition of a spoon of white miso softens, sweetens and adds another flavour layer to the salsa.
Umami, translated from Japanese, means "pleasant savoury taste" and very pleasant it is too. For this recipe, Umami Paste is used to flavour Soba noodles while the crunchy vegetables add colour, vitamins and minerals. The rich savoury flavour Umami flavour complements the sweetness of the maple syrup and the nuttiness of the noodles. This is very quick and easy dish perfect for a nourishing lunch or light supper.
Simple and easy to make, this satisfying, colourful and tasty dish is packed with the goodness of kale and sweet potato, the nutritionally superior cousin to the white potato (and counts as one of your 5-a-day).