Japanese Miso Soup
1 bunch of Organic Green Onions
1/2 Package of Firm Organic Tofu, diced in small cubes
3 cups Organic Vegetable Broth
1 Package of Organic Soba Noodles
1/2 cup Organic kale
1 sheet of Toasted Seaweed
1 tbsp. miso paste
In a medium pot I heat 2 cup of water. Once the water starts to boil I add in the Soba noodles, with NO salt or oil. These Noodles cook in 4 minutes so one cook, you drain and rinse. In the Cookbook, they recommend rinsing and then placing in cold water. Set aside.
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In my large
Ozeri Wok, I add in Vegetable broth, tofu, kale, green onions, and seaweed and bring to a boil. Once soup is at a boil I then turn the heat to low and add in the miso paste. You do not want to boil the miso in the soup because it will not taste as good. Then drain the noodles and add into the soup. The kids loved it, and we added a little Braggs Liquid Aminos for our soy sauce.
Benefits of Cooked Kale
Because this meal has kale and seaweed there are a lot of great minerals in the broth.
Cooked Kale is low in Cholesterol, good source of Protein, Vitamin E, A, C, K, and B6, Calcium, Potassium, Thiamin, Riboflavin, Folate, Iron, Magnesium, Copper, Manganese, good source of Dietary Fiber.
Benefits of Roasted Seaweed
Roasted Seaweed nutritional benefits include Vitamin B6, B12, Iodine, and also fiber. B6 in both the kale and seaweed can boost bran function and concentration, while helping to balance hormones and anxiety. Iodine helps your thyroid function correctly. This is something we miss in most traditional meals, and using table salt is not a good substitute for iodine. If you are not a big fan of sushi, try sneaking it in to dishes like this, and stews. This can be a substitute for taste salt in almost any cooked dish. Sometime, I like to pick up a seaweed crushed seasoning, that I add over dishes to boost its nutrition without all the seaweed taste. You can always reduce the amount and add as you go. The B12 found in the Kale and Seaweed helps to form red blood cells and boost immunes system.
When my husband travels he always brings me home a new cook book. I love exploring the dishes and traditions of other cultures. In Japan, the main staple is Seafood. My husband has a very adventurous spirit and loves to try what some may say are daring dishes. He enjoyed raw squids, frozen raw horse meat, traditional Ramón, shrimp, sea vegetables of many verity, dried fish, cooked whole fishes, and rice's.
Would you like to see more Japanese Dishes?
These where not made by me, these were from my husband's travels. I will be hoping to work on some of these soon. The trick is getting the freshest seafood, which is difficult in Arizona.
This is a couple different raw fish mixed with onions and other herbs.
This was a group dinner of sushi a verity of sushi. My husband said that the squids were very sweet and especially delicious.
This
one just one of the sides they enjoyed along with the whole fish below, raw
clams. Presentation is an art of Japanese cooking. This is something I am working work.
This is was a normal breakfast choice with fish, miso soup, seaweed vegetables, rice, egg, and bacon.
Whole fish. It's pretty interesting how they gut the fish before cooking it. In the cookbook above, they show me how to use chopsticks to stick down the mouth and twist over and over until the gills and guts are detached and then you pull them out. It's pretty interesting and I hope to try this with trout this summer on our fishing trip.
By far the best cup of Ramón noodle my husband said he has ever had. The cookbook has a recipe to make as well and I hope the kids are open to try the authentic version.
Boiled Shrimp. While this looks pretty easy to make it's the sauces that come with each dish that make the dishes so amazing.
While in Japan the Cherry Blossoms where amazing, beautiful, and everywhere.
These where taken at the Imperial Palace, Japan! What a great adventure to get to experience all these amazing taste and to see such wonderful sites!
What would you like me to make in the next few weeks?
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In my large Ozeri Wok, I add in Vegetable broth, tofu, kale, green onions, and seaweed and bring to a boil. Once soup is at a boil I then turn the heat to low and add in the miso paste. You do not want to boil the miso in the soup because it will not taste as good. Then drain the noodles and add into the soup. The kids loved it, and we added a little Braggs Liquid Aminos for our soy sauce. 
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We have all been there when something we need is at the very
bottom of a container with no way to scrap it out. Say it’s the very last ounce of mayo that you
need for that sandwich and no butter knife or spoon can get it out. Well, there is something and it works pretty
good. The Spatty, is a super cool
invention that does just that. It has a
rubber end that scraps out every last bit of shampoo, foundation, mayo, or even
peanut better. 
Roasted Pepper Soup 
Chicken, Rice, and Broccoli Soup 
