Miso Recipe

Perfect salad dressing for Vegan. 

(2 pieces) *Corn thin cracker /2slices *Avocado / ½ *Miso /little amount *topping sprouts /little amount ************************************************* Spread miso onto corn thin crackers.  Slice avocado then place onto corn thin crackers.  Put sprouts on the avocado.

(Served for 1) *Boiled bean vermicelli noodles /100g      *Salad mix /handful      *Coriander /little amount finely chopped *Miso /1tbs      *Vinegar /1tbs      *Rice malt /1tbs      *Chili /little amount finely chopped *************************************************** Boil bean vermicelli noodles in the saucepan for 3 minutes.  Strain noodle and cool them down with running water.  Drain well and mix with salad mix. Mix miso, vinegar, rice malt and chili together in small bowl. Serve noodles onto the plate then add coriander and miso sauce on the top.  

(Served for 1) *Boiling water /180ml*Miso /15g*Fresh leafy vegetables (salad mix) or sprouts***********************************************Put 15g of miso into the cup then pour 180ml of boiling water.Mix gently until miso paste dissipates.Put leafy vegetables and sprouts into soup.