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, quick and easy pate flavoured with the incredibly versatile ginger umami paste. Takes just 10 minutes to prepare plus chilling time and lasts for several days if chilled. Enjoy with bread, rice cakes or a mouth watering array of fresh vegetable crudities.
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.