2
Easy
1 HOUR
Miso Soup with Hondashi If you are interested in making a Miso soup with Hondashi, I suggest you make this recipe proposed by Guinda Guindilla, who has perfectly known how to combine the best of Japanese cuisine in this dish and even adapt it to the vegan diet. A warm recipe that is perfect for these cold days. A delight that can only be described with one word: Unami! Let's start! ● 2 tablespoons of #hondashi SEE IN STORE ● 1 l of water. ● 1 leek. ● 1 fine spring onion. ● 1 carrot. ● 7-8 Mushrooms. ● Rice noodles. I have used 1/4 of a package. ● Chopped Wakame seaweed. ● 1 tablespoon/p of black Miso. (you can use white) ■Cut the leek and onion finely and fry, when they are transparent, add the carrot into slices. ■Stir-fry everything over low heat for 5 minutes. ■ Dilute the Hondashi in 1 l of warm water and add it to the vegetables. ■ Add the chopped wakame seaweed. ■ Let it cook for 5 more minutes over medium heat. ■ Cook the noodles according to the manufacturer, I do it separately, but you could do it in the same broth. ■ Remove from the heat and add the teaspoon of Miso, it is better that it does not boil so that it does not lose its properties. ■ Add the noodles. . A delight for the senses. . Umami in vein.... . . ℹ??For the vegetable Dashi: ▪︎Without going over 90°, cook the kombu seaweed (50 gr) in 500 ml of water for 15 minutes, add nori seaweed (8 gr dry, 20 gr fresh) and cook 3 more minutes. ▪︎Add 3 g of bancha or kukicha smoked tea and cook for 3 more minutes. ▪︎Strain carefully, add 1 c/p of salt and c/p of soy sauce. Reserve uncovered. . You now have your vegetable Dashi. ? DISCOVER MORE GUINDA.GUINDILLA RECIPES ON THEIR INSTAGRAM PROFILE
