Filter
Reset
Sort ByRelevance
CANDIEDVIOLET
Miso soup and fresh vegetables
Vegetarian Japanese soup with peas, spring onion, bean sprouts and carrots julienne.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Bring the water to a boil and cook the peas for 4 minutes. In the meantime, spread the miso soup over the soup bowls.
-
Cut the spring onion into 1 cm sloping pieces. Divide with the bean sprouts and carrot over the bowls.
-
Divide the hot water with the peas. Cover and leave for 5 minutes. Stir through, season with Japanese soy sauce and serve.
Blogs that might be interesting
-
60 minAppetizerpotatoes, butter, Eggs, flour, bread-crumbs, olive oil, lamb's lettuce, Aioli,potato croquettes with aioli
-
25 minSnackgreen asparagus, egg, fresh chives, ricotta, puff pastry, pie dough,mini calzone - asparagus and egg
-
15 minAppetizerradish, cucumber, carrots, mill salt, White bread, Roast beef,roast beef and raw vegetables with salt dip
-
25 minAppetizersweet potato, wok prawns natural, cocktail shrimp, olive oil, peanut oil, garlic, Red pepper, White beans, Taco sauce, coriander, sour cream,puffed sweet potato with prawns
Nutrition
75Calories
Sodium6% DV145mg
Fat14% DV9g
Protein10% DV5g
Carbs3% DV10g
Fiber28% DV7g
Loved it