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Miso soup


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For 4 people: 1 liter of water – 4 teaspoons miso (1 per person)
For the sauce: 1 small onion-1 carrot-1 leaf green (ex: Swiss chard, kale, celery leaves, coast, etc.)-1 piece of Wakame-2 tablespoons sesame oil (or other oil of your choice)
N.B. Salt is not necessary, because the miso is already salty


Rinse the Wakame and ammollatela in some water for a few minutes.
Meanwhile, prepare the sauce by Brown the sliced onion in oil.
Just begins to wilt, add one litre of water and bring to a boil.
Wring the seaweed, slice the thinnest possible and add it to the crock pot.
Cut the carrot into slices and add to the soup too.
Cook for about 15-20 minutes.
Wash and cut green leaf, which will add about 3 minutes before you finish cooking.
Once cooked, add the miso just before serving on the plates and consumed.
The final consistency should be fairly liquid: it is in fact a kind of broth, which nourishes and warm at the same time.
If you prepare the soup for several days, be sure to add the miso as only at the time of consumption, to keep intact all of its properties.

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Questo piatto è uno dei più caratteristici della cucina macrobiotica, in cui viene generalmente utilizzato come consommé.
Ottimo come integratore alimentare assunto con regolarità, la zuppa di miso possiede inoltre notevoli effetti curativi: in questo specifico caso è preferibile evitare il soffritto ed è consigliabile utilizzare soltanto l'acqua con le verdure ed il miso, quest'ultimo aggiunto sempre appena prima di servire in tavola.

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- Romina -

provate al posto del sale, se vi sembra insipisa, ad usare la salsa di soia

- vitto -

2 o 3 pezzi di porcino secco precedentemente ammollati nell'H2O che userete per il brodo

- 11passi -

grazie per la ricetta. La proverò domani per la prima mia zuppa di miso. Vi farò sapere

- silvana -

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