Lenten miso soup
6 servings
15 minutes
Recipe from the restaurant "Klevo", chef Sergey Timofeev.
Calories614.4kcal
Proteins22.5grams
Fats2.6grams
Carbohydrates137.4grams
Wakame seaweed
20
g
Shiitake mushrooms
120
g
Tofu
100
g
Enoki mushrooms
60
g
Sesame oil
8
ml
Spring onion
8
g
Rice
400
g
Dashi stock
1.4
l
1
Pour the broth into the saucepan.
2
Set to medium heat.
3
Once it boils, add seaweed to the broth.
- Wakame seaweed: 20 g
4
Next, send the wood mushrooms.
- Dried wood ear mushrooms: 120 g
5
Leave the soup to boil for 2 minutes.
6
Meanwhile, boil the rice until cooked.
- Rice: 400 g
7
Cut the tofu into cubes.
- Tofu: 100 g
8
Wash the enoki mushrooms and chop them randomly.
- Enoki mushrooms: 60 g
9
Place tofu, shiitake, and enoki on the serving plate.
- Tofu: 100 g
- Shiitake mushrooms: 120 g
- Enoki mushrooms: 60 g
10
Pour the mixture with broth from the saucepan.
- Dashi stock: 1.4 l
11
Add a drop of sesame oil to each plate. Sprinkle with finely chopped onion on top.
- Sesame oil: 8 ml
- Spring onion: 8 g
12
Serve the ready soup accompanied by boiled rice.
