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Soy Sauce Marinated Ramps and Kombu
Soy Sauce Marinated Ramps and Kombu

Before you jump to Soy Sauce Marinated Ramps and Kombu recipe, you may want to read this short interesting healthy tips about Try Using Food to Improve Your Mood.

Many of us believe that comfort foods are not good for us and that we have to avoid them. Often, if your comfort food is essentially candy or other junk foods, this can be true. Other times, however, comfort foods can be altogether nourishing and it’s good for you to consume them. There are a number of foods that, when you consume them, can improve your mood. When you are feeling a little down and are needing an emotional pick-me-up, test out some of these.

Eggs, would you believe, are terrific for helping you fight depression. You must make sure, however, that what you make includes the egg yolk. When you would like to cheer yourself up, the yolk is the most important part of the egg. Eggs, the yolk especially, are stuffed full of B vitamins. These B vitamins are great for helping to boost your mood. This is because the B vitamins help your neural transmitters–the parts of your brain that dictate your mood–work better. Try to eat an egg and feel happier!

Now you realize that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try a couple of of these hints instead.

We hope you got benefit from reading it, now let’s go back to soy sauce marinated ramps and kombu recipe. To cook soy sauce marinated ramps and kombu you only need 3 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Soy Sauce Marinated Ramps and Kombu:
  1. You need bunches, depending on the size of the jar Ramps (or alpine leek)
  2. Prepare cm Kombu
  3. Prepare tablespoons, depending on the size of the jar Soy sauce
Instructions to make Soy Sauce Marinated Ramps and Kombu:
  1. Wash the kombu or wipe with a damp paper towel and let it sit for 1 minute. (The picture shows thinly sliced kombu.)
  2. Use scissors to cut the kombu into thin strips.
  3. Wash and thoroughly dry the the ramps. Finely chop.
  4. Stuff a small jar with kombu, ramp stems, then ramp leaves.
  5. Pour the soy sauce on top, filling about the bottom 1 cm of the jar.
  6. Let the mixture sit in the refrigerator as-is for 1 day.
  7. Once the day is up, stir from the bottom, then let sit for another half a day.
  8. It's great on rice (my family adds a bit of sugar to it). It's also great on chilled tofu (with a bit of ponzu mixed in).

Left to right: light soy sauce, dark soy sauce and all purpose soy sauce. You can interchange light soy sauce and all purpose soy sauce in recipes. But you must NEVER use dark soy sauce unless a recipe calls for it - it is very strong and will overpower the dish! Ikura is marinated salmon roe with mainly soy sauce. They are served as sushi toppings, Ikuradon (on a bowl of rice), and appetizer.

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