DinnerBooks
Japanese Misosop with Rootsakes, Mushrooms and Nori

Japanese Misosop with Rootsakes, Mushrooms and Nori

Cooking Time45 m
Ingredients11
DifficultyEasy
0
0
William DahlWilliam Dahl
This Japanese-inspired Rotsaksmison gets its deep taste of fresh ginger and misobroth. Vegetarian tie, tofu and champin ions make it properly satiating. Top with salad bulb, red pepper, noriblad and sesame seeds for some extra sting and crunch. Serve instantly and enjoy while still shrinking out of the bowl.

Ingredients

4 servings
  • Step: 1
    2 pc salads
  • Step: 2
    1 pc red spanish pepper
  • Step: 3
    1 pc noriarch
  • Step: 4
    1 msk sesame
  • Step: 5
    250 g champinions
  • Step: 6
    1/2 msk fresh ginger
  • Step: 7
    270 g tofu
  • Step: 8
    1 l misobroth (misopasta and water)
  • Step: 9
    2 msk rap oil
  • Step: 10
    420 g vegetarian green-hydrate pytt (red cabbage, purple carrot, red bulb, puzzle cabbage)
  • Step: 11
    salt

Instructions

  • Step: 1
    Topping: Answer the salad bulbs, cut them and chiline in thin slices. Divide the Noriblade into 3 long strips and then cut them into thin strips. Roast sesame seeds in a dry pan of medium heat and let cool.
  • Step: 2
    Rotsaksmiso: Cut and cut the champinions in blocks. Scale and tear the ginger. Cut tofun in 2 cm dice. Cook up the broth.
  • Step: 3
    Fight the champin ions in the oil in a hot pan about 3 minutes until they start to get paint. Add tie and ginger and fry until the tie is soft, about 10 minutes. Add tofun and fry another minute until it is warm. Taste with salt.
  • Step: 4
    Divide the plate into deep plates or bowls. Pour on miso and top with chili, nori, lettuce and sesame seeds.

Näring

Calories225kcal
Carbohydrates17g
Fat11g
Protein10g
Serving Size4serving

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