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Lenten miso soup

6 servings

15 minutes

Recipe from the restaurant "Klevo", chef Sergey Timofeev.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

614.4

kcal

22.5g

grams

2.6g

grams

137.4g

grams

Ingredients

6servings

20

g

Shiitake mushrooms

120

g

Dried wood ear mushrooms

120

g

100

g

Enoki mushrooms

60

g

8

ml

8

g

400

g

1.4

l

Cooking steps

1
Pour the broth into the saucepan.

2
Set to medium heat.

3
Once it boils, add seaweed to the broth.
Required ingredients:
1. Wakame seaweed: 20 g

4
Next, send the wood mushrooms.
Required ingredients:
1. Dried wood ear mushrooms: 120 g

5
Leave the soup to boil for 2 minutes.

6
Meanwhile, boil the rice until cooked.
Required ingredients:
1. Rice: 400 g

7
Cut the tofu into cubes.
Required ingredients:
1. Tofu: 100 g

8
Wash the enoki mushrooms and chop them randomly.
Required ingredients:
1. Enoki mushrooms: 60 g

9
Place tofu, shiitake, and enoki on the serving plate.
Required ingredients:
1. Tofu: 100 g
2. Shiitake mushrooms: 120 g
3. Enoki mushrooms: 60 g

10
Pour the mixture with broth from the saucepan.
Required ingredients:
1. Dashi stock: 1.4 l

11
Add a drop of sesame oil to each plate. Sprinkle with finely chopped onion on top.
Required ingredients:
1. Sesame oil: 8 ml
2. Spring onion: 8 g

12
Serve the ready soup accompanied by boiled rice.

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