Enjoy your meal!
<< recipes
Share
Miso Soup
Instructions
- 1. Wash and cut the vegetables into small pieces: carrots, parsnips, leeks, celery stalks, and mushrooms.
- 2. Heat 700 ml of water with the lemon leaves in a saucepan. Dissolve the miso paste in the water as soon as it starts to simmer. Add all the vegetables and cook for 8 minutes over medium heat, covered. Add the sesame oil to the soup off the heat.
- 3. Cut the scallions and cilantro. Make small cubes of silken tofu. Fill 4 bowls with the soup, vegetables, and miso. Sprinkle with scallions, cilantro, and tofu cubes. Add the soybean sprouts and serve.
Ingredients for servings
-
2 tablespoon of miso -
8 leaf of lemon -
2 carrots -
1 parsnip -
2 leeks -
2 celery stalks -
200 g of button mushroom -
2 teaspoon of sesame oil -
2 sprig of spring onion -
15 g of fresh coriander -
120 g of silken tofu -
100 g of soybean sprout
Rates
-
No reviews