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There are many flavors of miso on the market, but mellow white miso is ideal for this sauce because it won’t overpower other flavors in a dish. Mirin is a sweet Japanese cooking wine, widely available in the international sections of supermarkets and at specialty grocers.
You’ll also make an easy broth using kombu, a seaweed that can be found in natural food stores and Asian grocery markets. The leftover kombu broth will keep in the refrigerator for up to two weeks in an airtight container, or you can freeze it. Kombu broth makes a great base for miso soup and all sorts of Asian noodle soups.
Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.see more from this author