• Miwa

KOMBU MISO PASTE










<KOMBU MISO PASTE/ 昆布味噌>

▶vegan


<Yield> 4 servings


<Prep time> 10 min


<Cook time> 20 min


<Ingredients>

vegetable broth

leftover vegetables (pieces you normally toss it away like skin of onion)

shiitake mushroom 1

water 3 cups


kombu miso paste

used kombu 5inch/ 10cm

miso paste 150g/ ¾ cup

vegetable broth 4 tbsp



<Directions>

1; Put water and leftover vegetables into the pot and simmer it for 20mins with gentle boil. let it come down to room temperature. ( No rapid boil since it’s going to create the bitterness from the veggies)


2; Cut used kombu into small pieces.


3; To the blender, add kombu, cooked shiitake mushroom from the broth, miso paste 150g and 4 tbsp of vegetable broth. Blitz everything until it become smooth.


<Miwa’s tips> ※Watch more on YouTube!

1; Use any vegetables you have on hand. carrot, corn, onion, and chinese cabbage are my favorite.


2; Use any miso paste you want. If your miso is high in sodium, reduce the amount.


3; Mix this kombu miso paste and vegetable broth to make your homemade instant miso soup.


4; Simply dipping into the raw vegetable is great!


<Storage time>

Keep it in an air-tight container in a fridge for 5days.




2021/05/08 MIWA

78回の閲覧0件のコメント

最新記事

すべて表示