{"id":1634,"date":"2020-10-17T22:48:25","date_gmt":"2020-10-17T20:48:25","guid":{"rendered":"https:\/\/www.myvegatelier.com\/recipe\/misosuppe\/"},"modified":"2020-10-17T22:56:30","modified_gmt":"2020-10-17T20:56:30","slug":"zuppa-di-miso","status":"publish","type":"cp_recipe","link":"https:\/\/www.myvegatelier.com\/it\/recipe\/zuppa-di-miso\/","title":{"rendered":"Zuppa di miso"},"content":{"rendered":"

Zuppa di miso<\/h2>\n

Ingredients<\/h3>\n
\n
Carota, porro, broccolo, tofu naturale, alga wakame, salsa di soya a basso contenuto di sale, Balsamico, sciroppo di agave, aglio in polvere<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
\n
\n
\n

tagliate broccolo, carote, porro…(ho usato quello che c’era in frigorifero, potete aggiungere Champignon che per\u00f2 cuocerei a parte, rosolandoli x dare loro pi\u00f9 sapore)
\nAggiungere acqua bollente, un pizzico di pepe, aglio in polvere, sale KALA. . NAMAK. Cuocere fino a che la verdura \u00e8 al dente.
\nNel frattempo ho tagliato il tofu a dadini, marinato con salsa di soya, aglio granulare, un poco di sciroppo di agave , un pizzico di pepe, olio di sesamo e rosolato in pentola calda. senza aggiunta di grassi
\nPotete anche lasciarlo naturale se volete e aggiungerlo in cottura con le verdure.
\nIo desideravo una nota di sapore pi\u00f9 decisa, l’ho rosolato e aggiunto alla fine.
\nPreparare la pasta di MISO con acqua calda che non superi 70 gradi, aggiungere alga Wakame spezzettata e completare la zuppa, mischiando tutto – anche in questo caso, controllare che non superi 70 gradi.
\nServitevi di un termometro da cucina o della vostra sensibilit\u00e0 \ud83d\ude05<\/p>\n

UTILIZZARE un miso NON PASTORIZZATO \ud83d\udc9a<\/p>\n

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