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
-
145 minAppetizerbroth, chestnut mushrooms, leeks, winter carrot, Japanese soy sauce, Eggs, fresh chives,poached egg in mushroom broth
-
25 minAppetizerbutter, potatoes, bunch onions, lettuce, lemon juice, leaf parsley, chicken bouillon, radishes, olive oil,spring soup with roasted radishes
-
5 minAppetizerolive oil, coarsely ground sea salt, coarsely ground black pepper,antipasti mixed vegetables
-
25 minAppetizerolive oil, celery, leeks, poultry feast, chicken bouillon, crumbly potato, watercress, smoked chicken fillet (meat products), demi crème fraîche, (semi) dried tomato or oil,watercress soup with smoked chicken
Nutrition
75Calories
Sodium6% DV145mg
Fat14% DV9g
Protein10% DV5g
Carbs3% DV10g
Fiber28% DV7g
Loved it