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Ingredients
- 10 g di olio
- 200 g di funghi shiitake, freschi, tagliati in quattro
- 150 g di carote, tagliate a fiammifero (0,5 cm x 8 cm)
- 95 g di porri, a rondelle (5 mm)
-
2
cucchiaini di dado per brodo vegetale in pasta
or 1 cubetto di dado per brodo vegetale (per 0,5 l) - 1080 g di acqua
- 50 g di miso
- 250 g di tofu compatto, a cubetti (1 cm)
- sale, per aggiustare
- pepe macinato, per aggiustare
- 4 cipollotti, a rondelle (3 mm)
- Nutrition
- per 1 porzione
- Calories
- 377 kJ / 90 kcal
- Protein
- 6 g
- Carbohydrates
- 7 g
- Fat
- 4 g
- Fiber
- 2.9 g
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