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Inamuruchi (Okinawan Miso Soup)

Coût $10, économiser $5

Source: Recommended by CookPal

  • 120 Min
  • 4 Portions
  • $10

INGRÉDIENTS

  • Meat

    • 🐖 80g thick-cut pork belly

  • Seafood

    • 🍥 40g sliced kamaboko (fish cake)

  • Vegetables

    • 50g konjac, sliced
    • 🍄 2 dried shiitake mushrooms
    • 50g daikon radish, thinly sliced

  • Other

    • 1 piece (20g) aburaage (fried tofu skin)
    • 💧 300cc water

  • Seasoning

    • 1/3 tsp Japanese dashi powder
    • 4 tbsp white miso

ÉTAPES

1

Soak dried shiitake mushrooms in water until softened.

2

Squeeze water from shiitake mushrooms, remove stems, and slice thinly. Slice daikon radish thinly and cut aburaage into 1cm strips.

3

Cut konjac into thin slices, boil for 3 minutes, and drain.

4

Slice pork belly into 5mm strips.

5

In a pot, combine shiitake soaking liquid (100cc), water, and dashi powder. Bring to a boil and add pork belly. Skim off any foam.

6

Add daikon, shiitake, konjac, and aburaage. Cover and simmer on low heat for 6–7 minutes.

7

Add kamaboko and cook for 2 minutes. Turn off heat and dissolve white miso into the soup. Heat gently without boiling.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 10g
    Protéines
  • 12g
    Glucides
  • 6g
    Graisses

💡 Astuces

Use fresh ingredients for the best flavor.Adjust the amount of miso to your taste preference.Serve with steamed rice for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.