Always delicious

People :

4

Preparation time :

30 min

Difficulty:

Easy

Description

Esta publicación está disponible en: es

Spring is a good time for miso soup as it is in tune with the season. Light, and mineralizing and helps with detoxifying and mobilizing the energy we have accumulated over the winter
Ingredients
  • 1 leek 1 carrot
  • 5 fresh shiitake mushrooms
  • 1 bowl of watercress
  • 150 gr of silken tofu
  • 1 tablespoon of miso mugi
  • 1 tablespoon of rice wine
  • 1 tablespoon of tamari
  • 1 piece of Kombu seaweed about 5 cm
  • 1 teaspoon of sesame oil
  • 1 piece of ginger about 7 cm
Preparation
  1. Chop the leeks and carrots and slice the shiitake.
  2. Poach the leeks, carrots and mushroom with ½ tablespoon of sesame oil, a tablespoon of water and a tablespoon of rice wine.
  3. Allow the alcohol to evaporate and concentrate the flavors. Add 1.5 liters of filtered water the tofu cut into cubes and the Kombu and let it simmer.
  4. Add a tablespoon of tamari sauce and dilute a tablespoon of miso mugi in a little hot stock and incorporate it into the soup.
  5. Remove from the heat grate the ginger to extract the juice then add it to the soup.
  6. To serve, place some water cress on the bottom of the bowl and serve the soup over it.

Additional information

People :

4

Preparation time :

30 min

Difficulty:

Easy

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