Japanese Vegetarian Dishes

Eggplant Miso Soup

Yield: 1 servings


  • 2 tb Miso
  • 2 Scallions; chopped
  • 1 qt Hot water
  • 1/2 c Tofu; cubed
  • 1 Carrot; chopped
  • 1 c Eggplant; julienned


In boiling wash, add miso. Mash to dissolve. Add carrots, scallions, tofu and eggplant. Cook until veggies are tender.

Miso Soup


  • 1/2 tofu
  • 60 grams wakame
  • 4 cups soup stock
  • 60 grams miso paste.


(1) Cut tofu into small cubes (1cm)and wakame into 2cm squares.
(2) Bring soup stock to a boil in a pot. Dissolve miso paste in the stock. Add tofu cubes and wakame. Heatsoup to a slight boil. Remove from heat and pour into soup bowls.

Fried tofu



  • 1/2 tofu (momen or hard-type)
  • minced green onion
  • 1 tsp. grated Japanese radish mixed with powdered red pepper
  • 1 tsp. cornstarch
  • oil for deep-frying,
  • 1 tsp. each of mirin and soy sauce,
  • 4 tbsp dashi stock.

(1) Quarter tofu and drain well.

(2) Cover tofu with cornstarch and fry in oil at medium heat until golden brown.

(3) Place tofu on plate and top with boiling-hot(A)sauce. Garnish with green onion and grated radish with red pepper.

Noodles, Tofu and Wakami

From: [email protected] (Lindashm)


  • 8 oz.buckwheat noodles/soba
  • 1/4 C. oil
  • 1 lb. firm tofu, cut into 1 in. cubes and patted very dry
  • 3 c. thinly sliced mushrooms (8 oz.)
  • 1 1/2 tsp. minced gingerroot
  • 2 c. vegetable stock
  • 1/4 c. tamari soy sauce
  • about 1/2 oz. wakami


1. Bring a large pot of water to boil and drop in the buckwheat noodles.
Cook about 10 min.
Drain well.

2. Meanwhile,heat the oil in a large skillet over high heat until hot but not smoking.
Add the tofu and stir – fry until golden, about 10 min.
Remove from the pan and set aside.

3. Reduce the heat to medium and add the mushrooms.
Stir-fry until the mushrooms are brown and tender, about 7 min.

4. Meanwhile,put the wakami in a bowl and soak about 5 min.
Remove from bowl and chop, removing and discarding the tough rib.

5. Return the tofu to the pan and add the ginger.
Stir-fry 1 min.Add the vegetable stock, tamari,and wakami and boil 2 min.

6. Place some noodles in each soup bowl.
Spoon equal portions of the tofu mixture and broth over each serving.

Shrimp, Oyster, Mushrooms and Peas in Wasabi Sauce

4 appetizer or 2 main course servings


  • 1/2 cup water
  • 4 teaspoons wasabi powder (horseradish powder)*
  • 2 Tablespoons low sodium soy sauce
  • 1 1/2 teaspoons hon-dashi (Japanese bonito-type soup stock granules)*
  • 1 cup sake
  • 8 Tablespoons (1 stick of butter)
  • 4 teaspoons minced garlic
  • 3/4 teaspoons coarsely cracked pepper
  • 6 ounces oyster mushrooms, sliced
  • 16 sugar snap peas, stringed
  • 20 uncooked medium shrimp, peeled deveined
  • 4 garlic cloves, thinly sliced


Combine first 4 ingredients in small bowl; whisk to blend. Set mixture aside. Bring sake to boil in heavy large skillet over medium heat. Ignite with match and boil until reduced to 1/4 cup, about 5 minutes. Add 6 tablespoons butter, minced garlic and pepper to sake and stir until buttermelts. Add wasabi mixture to skillet and boil until reduced to 3/4 cup, about 3 minutes. Set sauce aside.

Melt remaining 2 tablespoons butter in heavy large skillet over high heat. Add mushrooms and sugar snap peasand saute 1 minute. Add shrimp and sliced garlic and saute 2 minutes. Add sauce and simmer until shrimp are cooked through and sauce is slightly thickened, about 1 minute longer. Transfer to plates and serve.


Spicy Cold Soba Noodles

Yield: 6 servings


  • 1 lb Japanese soba noodles
  • 1/2 lg Red bell pepper, cut in -julienne strips
  • 3 Ribs celery, sliced on a -bias
  • 3 Green onions, sliced on a -bias
  • 2 tb Vegetable off
  • 2 tb Oriental sesame oil
  • 2 tb Red wine vinegar
  • 2 tb Plus 2 ts soy sauce
  • 2 tb Plus 2 ts granulated sugar
  • 2 tb Plus 2 ts Vietnamese chili -paste, or to taste


Cook soba noodles according to package directions. Rinse with cold water and drain completely. Toss noodles in a large bowl with bell pepper, celery and green onions.

To prepare the dressing: Combine vegetable oil, sesame oil, vinegar, soy sauce, sugar and chili paste. Pour over noodle mixture and toss until evenly coated. Chill until ready to serve.

Spicy Japanese Slaw

Serving Size : 6


  • 1 Whole Napa Cabbage — Trimmed/Shredded
  • 3 Whole Green Onions — Trimmed/Thinly Slice
  • 1/2 C Cilantro — Chipped
  • 3 Whole Red Jalapenos Stemmed/Seeded — Minced
  • 3 Oz Package Oriental Flavor Ramen Noodle Soup — Mix
  • 1/2 C Vegetable Oil
  • 2 Tsp Sesame Oil
  • 1/4 C Rice Vinegar
  • 1/2 Tsp Sugar
  • 1 Tbsp Sesame Seeds — Toasted
  • Coarse Salt And Ground Black Pepper


In large bowl, combine cabbage, green onions, cilantro, and jalapenos.

Remove noodles from soup mix and break into small bite sized pieces. Add to cabbage mixture.

In a small bowl, whisk oils with vinegar, sugar and contents of seasoning packet from soup mix. Pour over salad and toss thoroughly.

Add sesame seeds and salt and pepper to taste. Toss to mix.

Makes 4 to 6 servings.

Shingjagaimo No Goma Fumiae

(New Potatoes in Sesame Sauce)

(Serves 4)


  • 11/2 Tablespoons soy sauce
  • 1 Tablespoon Japanese rice vinegar
  • 1/2 teaspoon rice syrup
  • 1/2 teaspoon karashi Japanese mustard
  • 1 teaspoon Oriental sesame oil
  • 2 medium-size new potatoes
  • 2 small cucumbers


Start a 3/4 full, 3-quart pot of boiling water on the stove. Mix the soy sauce, rice vinegar, rice syrup, mustard, and sesame oil together in a small bowl. Let this mixture stand. Peel and cut the potatoes into 1/4 inch julienne strips, 2 1/2 to 3 inches long. Rinse the julienne pieces, then drop them into the boiling water. Make sure all the potatoes are in the boiling water. When the water reboils, count to 10 slowly, then empty the potatoes into a bowl with cold tap water running into it. Wait until the potatoes are cool, then drain and let them sit in a colander. Peel and seed the cucumbers. Cut the trimmed cucumbers into julienne strips the same size as the potatoes. In a bowl, mix the potato and cucumber strips together, then gently pour the sesame sauce all over the vegetables. Let the dish marinate a few minutes. Serve at room temperature or cold.

Total calories per serving: 84

Fat: 1 gram

Shiitake-Kombu Dashi

(Mushroom and Seaweed Seasoning Broth)

(Serves 4) A fresh vegetarian dashi that can be prepared in 3-4 hours from shiitake (mushrooms) and kombu (seaweed) blended together with seasonings such as sea salt. This broth is a base to which many other flavorings will be added. I have yet to see it for sale in any stores in the United States.



  • 4 x 4 inches of kombu seaweed (available in Oriental groceries and health food stores)
  • 4-5 high-quality, dried shiitake mushrooms
  • 4 cups water


Wipe the kombu clean with a damp paper towel. Let the kombu soak in the water for at least 3 hours, then heat the water until it is just about boiling. Turn the flame off, remove the kombu, add the shiitake mushrooms, and let stand for 20 minutes. Remove the shiitakes (use them in a stir-fry dish fairly soon). You now have shiitake-kombu dashi. Store the liquid in the refrigerator in a closed container.

Total calories per serving: 14

Fat: 1 gram


Ninjin No Amani

(Sweet Cooked Carrots)

(Serves 4) This carrot recipe makes use of the shiitake mushrooms from the shiitake-kombu dashi.


  • 1/2 pound peeled carrots
  • 4-5 shiitake mushrooms, soaked in hot water 30 minutes, then sliced 1/4 inch thick, or from the shiitake-kombu prepared in the above recipe
  • 1 cup shiitake-kombu dashi
  • 1/4 teaspoon sea salt
  • 1 teaspoon rice syrup or other sweetener
  • 1-2 teaspoons mirin (sweet vinegar available in Oriental groceries)


Peel the carrots and cut in rounds about 1/4 inch thick. Combine all ingredients except carrots and mushrooms in a saucepan and cook together five minutes on low heat. Add the carrots and sliced mushrooms, and simmer 5-10 minutes or until all the liquid is absorbed in the soft vegetables. Serve at room temperature.

Total calories per serving: 54
Fat: 1 gram

Mushinasu (Steamed Eggplant)

(Serves 4) Any leftovers can be left in the sauce for one day.


  • 4 or 5 3/4 pound Oriental eggplants (the long, purplish ones) or 2 one-pound European-type eggplants
  • 1 Tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 Tablespoon chopped onions
  • 1 Tablespoon rice vinegar
  • 1/2 to 1 Tablespoon rice syrup


Cut away the tops and bottoms of the eggplants. Steam them gently 5-7 minutes, or until soft. Test with a toothpick or bamboo skewer. When eggplants are done, let them cool. When they’re cool, cut them into quarters, lengthwise. Refrigerate until ready to serve, then spread the cool eggplants around a flat plate to form an 8-pointed star. Combine the sauce ingredients and pour all over the eggplants. Serve with hot rice at room temperature.

Total calories per serving: 78
Fat: 2 grams

Okura No Nibitashi (Okra Stew)

(Serves 4) Another recipe using shiitake-kombu dashi.


  • 20 okra pods
  • 2 teaspoons salt
  • 1 cup shiitake-kombu dashi (see previous recipe)
  • 1 teaspoon usukuchi (light) soy sauce
  • 1/2 Tablespoon mirin (sweet vinegar)
  • Sesame seeds (for garnish)



Wash the okra, then cut the stems off. Rub each pod with salt, taking off the okra fuzz on the skin with your fingers. Wash your hands after this operation. Drop the trimmed and cleaned okra into a large pot of boiling water until they soften slightly, about 3-5 minutes. Combine the dashi, usukuchi, and mirin in a 3-quart pot. Bring to a boil, add the okra and let them boil for 1-2 minutes. Remove from the heat. Let the pot stand until it is cool. Arrange on a serving dish, then sprinkle dry roasted sesame seeds over the stewed okra.

Total calories per serving: 40
Fat: 1 gram