Basic Macrobiotic Recipes

Basic Miso Soup

(Serves 2)

2 C Filtered Water
1 medium Shiitake Mushroom (dry, soaked)
1 tsp. Wakame (dry, soaked)
1 C Vegetables (sliced thin for quick cooking)
2-3 tsp. Miso Paste

1. Soak shiitake and wakame for 10 minutes then slice into small pieces.
2. Bring water to boil in a stainless steel pot.
3. Add shiitake and wakame.*
4. Start adding vegetables: hardest vegetables first (3-5 min.), then lightest (1-2 min.).
5. Use any 3 vegetable combination:
   • Carrots, Onion, Daikon
   • Carrots, Leeks, Corn
   • Carrots, Leeks, Baby Bok Choy
   • Daikon, Onion (or Leeks), Kale
   • General rule: 1 root vegetable (i.e. carrot or daikon), 1 round vegetable (i.e. onion or turnip) and one above ground vegetable (leeks, kale, collard, or corn)
6. Dissolve miso paste in a little bit of broth.
7. Add miso and simmer for 2-3 min.
8. Garnish with scallions or finally chopped carrot tops.

You can also soak shiitake and wakame in a stainless steel pot as the water is coming to a boil. After about 10 min. of soaking, take them out, slice and return to a pot. 

Short Grain Brown Rice

(Serves 2)

1 C Short Grain Brown Rice
2 C Filtered Water
1” Kombu

1. Rinse grain thoroughly in a stainless steel pot (with a tight fitting lid). Use strainer to drain out all water.
2. Add measured filtered water to grain.
3. Add kombu.
4. Bring to gentle boil uncovered (the water bubbles should be forming but not fully boiling).
5. Cover with tight fitting lid and simmer on low heat with a flame deflector for 60 minutes.
6. Turn off flame and let sit for 5 minutes.
7. Uncover and gently mix grain with wooden spatula.
8. Serve with 1 tsp. Gomashio.

Long Grain Brown Rice

(Serves 2)

1 C Long Grain Brown Rice
2 C Filtered Water
1 pinch Sea Salt

1. Rinse grain thoroughly in a stainless steel pot (with a tight fitting lid). Use strainer to drain out all water.
2. Add measured filtered water to grain.
3. Add pinch of sea salt.
4. Bring to gentle boil uncovered (the water bubbles should be forming but not fully boiling).
5. Cover with tight fitting lid and simmer on low heat with a flame deflector for 30 minutes.
6. Turn off flame and let sit for 5 minutes.
7. Uncover and gently mix grain with wooden spatula.
8. Serve with 1 tsp. Gomashio.

Quinoa

(Serves 2)

1 C Quinoa
2 C Filtered Water
1 pinch Sea Salt

1. Rinse grain thoroughly in a stainless steel pot (with a tight fitting lid). Use strainer to drain out all water.
2. Add measured filtered water to grain.
3. Add pinch of sea salt.
4. Bring to gentle boil uncovered (the water bubbles should be forming but not fully boiling).
5. Cover with tight fitting lid and simmer on low heat with a flame deflector for 30 minutes.
6. Turn off flame and let sit for 5 minutes.
7. Uncover and gently mix grain with wooden spatula.
8. Serve with 1 tsp. Gomashio.

Oatmeal with Fruit and Nuts

(Serves 2)

1 C Oatmeal (steel cut oats)
1 C Filtered Water
1 C Unfiltered Apple Juice
1 pinch Sea Salt
½ Red Delicious Apple (or pear, or equivalent, cut into small squares)
2 Tbs. Eden Fruit and Nut mix (no salt)

1. Bring water and apple juice to a boil in a stainless steel pot.
2. Slowly add oatmeal while stirring gently.
3. Add pinch of sea salt.
4. Simmer for 20 min. stirring frequently (also check Oatmeal package for cooking time) 
5. When oatmeal is 80% done, add fresh cut fruit and Eden’s nut and fruit mix.
6. Continue cooking for another 8-10 minutes. 
7. Serve hot in a bowl.
8. For a gourmet taste add ½ sliced banana on top of cooked oatmeal.