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Miso soup is especially rich in a few minutes of preparation
Japanese miso soup with spicy tofu cubes, noodles and shiitake mushrooms, no more than 10 minutes of preparation, perfect when you have no time and want a fun and invested meal
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soup
Miso
recipe
Japanese food
Ines Shilat Yanai
Monday, 29 November 2021, 08:59 Updated: 09:01
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Rich miso soup.
Perfect when you have no time and want a fun and invested meal (Photo: Alon Mesika)
Japanese miso soup is one of the simplest and easiest soups and does not require more than 10 minutes of preparation but can be made richer and more stormy at the same time.
The advantage of miso soup is that for its deep ummi flavors there is no need for long cooking or spice preparation.
A combination of dried shiitake mushrooms, dried wakame seaweed and miso are responsible for its unique taste obtained shortly after short soaking and short cooking.
The fresh spinach leaves that are added to the soup when served together with the noodles create another fun game of textures and a combination of cooked toppings and fresh toppings that refresh everything.
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Rich miso soup
Recipe By: Ines Shilat Yanai, Walla!
Food
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10 minutes work
30 minutes total
piece of cake
Japanese
vegan
fur
Soups
kosher
Rich miso soup with tofu, shiitake mushrooms and noodles (Photo: Alon Mesika)
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Ingredients
For miso soup with seaweed and shiitake:
⅓ Wakma dried cucumbers
2 cups dried shiitake mushrooms
2 tablespoons oil
1 leek - the white part is sliced into thin rings
2 cloves of garlic slices
½ Chili pepper - thinly sliced
¼ As a freshly grated fresh ginger
4 tablespoons white dissolved in a glass of boiling water
¼ Dry grated spicy chili
½ A teaspoon of salt
4-5 cups
Tofu:
1 pack of tofu
2 tablespoons oil
1 as a crystalline application
½ As a paprika
1 tablespoon soy sauce
To serve:
A handful of fresh spinach leaves
A handful of chopped green onions
Soba noodles or boiled egg noodles according to the manufacturer's instructions
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Preparation
How to make rich miso soup?
1 Soak the wakame seaweed in a bowl with a glass of boiling water.
Break up some of the dried shiitake mushrooms and some leave whole, place in a bowl with boiling water and keep the soaking water.
In a deep pot, place 2 tablespoons of oil, the leeks, garlic, ginger, salt and chili, mix and fry for about 3 minutes.
3 Pour the soaked mushrooms and their soaking water into the pot.
Stir and add 4 cups of water and the soaked wakama seaweed.
Bring to a boil.
4 Lower the heat and add the miso paste mixed with water, cook for about 25 minutes on a low flame.
5 While the soup is cooking, prepare the tofu: cut it into cubes, mix with the oil and spices and bake in a pan lined with baking paper at 200 degrees for about 25 minutes.
6 Remove the pot of soup from the heat and add the roasted tofu cubes.
7 Place the noodles in wide bowls, pour over them the liquid of the soup, on the side of each bowl arrange fresh spinach leaves and scallions and over the tofu cubes and mushrooms.
Serve.
Stormy miso soup is delicious and easy to prepare (Photo: Alon Mesika)
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