Cocina asiática
Miso Soup with Enoki and Shiitake
Receta de la cocina Simbiosis. Conoce a los chefs que cocinan con nosotros →
Yield: 4 servings · Time: 20 min · Difficulty: Easy
Ingredients
- 1 liter dashi or vegetable broth
- 3 tablespoons miso paste
- 100 g enoki mushrooms (Flammulina velutipes)
- 100 g shiitake mushrooms (Lentinula edodes), sliced
- 200 g firm tofu, cubed
- 1 tablespoon rehydrated dried wakame seaweed
- Chopped chives for garnish
Simbiosis Products used
- Enoki and shiitake from the dehydrated gourmet collection (optional)
Preparation
- Heat the dashi or vegetable broth until hot but not boiling vigorously.
- Dissolve the miso paste in a ladle with a little hot broth, then stir it into the pot.
- Add the shiitake and cook for 3 to 4 minutes.
- Stir in the tofu and enoki; cook for 2 more minutes without boiling, to preserve the fermented qualities of the miso.
- Add the rehydrated wakame.
- Serve hot with fresh chives.
Functional Note
Shiitake (Lentinula edodes) has been researched for its contribution to immune function, and enoki (Flammulina velutipes) provides fiber. Cooking miso without boiling better preserves its fermented qualities.
Informational content; does not replace medical attention. Simbiosis products are food supplements: they are not medicines and do not cure, treat, or prevent diseases.