La Finestra sul Cielo
1ORZODE
Husked barley
Hulled barley from organic farming. Ideal for combining with vegetables or adding to soups. Easily digestible and rich in vitamins.
Easy
Difficulty1 hour
PreparationFirst
TypeSopa
Category1. Lavar muy bien la cebada y ponerla en remojo (1 vaso de cebada por 4 de agua) junto con el alga kombu.
2. Poner a remojo dos piezas de fu en un caldo de agua y shoyu.
3. Cocer en olla a presión durante 20 minutos la cebada con el alga kombu.
4. Paralelamente, saltear la cebolla en el aceite de sésamo con una pizca de sal.
5. Añadir la cebolla salteada a la cebada cocida. Rectificar de agua (la consistencia tiene que ser muy espesa y cremosa). En el último momento, incorporar 2 cucharas soperas de miso blanco.
6. Agregar el fu (eliminando el agua del remojo) a la sopa y cocer 5 minutos (si se deja más tiempo se puede deshacer).
7. Servir muy caliente con un poco de perejil.
La Finestra sul Cielo
1ORZODE
Hulled barley from organic farming. Ideal for combining with vegetables or adding to soups. Easily digestible and rich in vitamins.
La Finestra sul Cielo
1OLISE
Oil obtained from polished, ground and cold-pressed organic sesame seeds. High in polyunsaturated fatty acids. Ideal for cooking, salad dressings, sauces and soups. ....
La Finestra sul Cielo
1SHIRO
Shiro Miso is fermented for less than two months to achieve a more delicate and sweeter flavour than normal Miso. It is ideal to prepare sauces or creams and to accompany vegetables and cereals. Pasteurised product.
La Finestra sul Cielo
1KOMBU
Kombu seaweed, dark green in colour and hard in consistency, grows in the sea north of Hokkaido and is perfect for adding to vegetable stews, tofu or seitan. They are also ideal for cooking legumes. The recommended use per person is 5 grams of raw seaweed per person per week.....