Easy
Difficulty
45 minutes
Preparation
Sopa
Type
Sopa
Category1. Filetear las setas, eliminando el tallo.
2. Cortar en trozos muy pequeñitos las algas wakame.
3. Añadir un poco de aceite de sésamo a una cazuela. Cuando el aceite esté caliente, saltear las verduras incluyendo las setas y las algas.
4. Añadir 750 ml de agua y cocer a fuego alto 10 minutos con una pizca de sal. Sacar un poco de caldo, diluir el miso de arroz y verter de nuevo en el caldo. Cocer a fuego bajo 3 minutos más. (El miso no debe hervir)
5. Servir con un chorro de zumo de jengibre y algunos cebollinos crudos por encima.
Patricia Restrepo
Directora del IME
La Finestra sul Cielo
1WAK
The dark green Wakame seaweed grows in the strong ocean currents and is ideal for salads, soups, stews, vegetable dishes and pulses. The recommended amount is 2 grams per person per day. ...
La Finestra sul Cielo
1MISORI
Miso is the result of a well-known maturing process, lasting about a year, of soybeans, salts and cereals in large cedar vats. This process gives rise to a dark and very tasty paste which is mainly used together with the stock cubes in the preparation of soups, sauces and various condiments. Rice miso, produced from soybeans, brown rice and salt, is a very tasty and...
La Finestra sul Cielo
1SESANE
Organic black sesame, rich in calcium, fatty acids, proteins and fibre. With a more intense and aromatic flavour than white sesame, black sesame is ideal to enrich any dish or to add to breads and biscuits. Packaged in a protected atmosphere to preserve all its nutrients. Gluten free, now in 100% compostable packaging!
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