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Tororo Kombu and Umeboshi Cold Soup

Costo $5, salva $10

Fonte: Recommended by CookPal

  • 10 Min
  • 1 Porzioni
  • $5

INGREDIENTI

  • Main

    • 6g tororo kombu
    • 2 umeboshi
    • 🥒 1/2 cucumber, sliced
    • 💧 300ml water
    • 🧊 1 handful of ice

  • Seasoning

    • 1 tsp Japanese dashi powder
    • 2 tbsp sake
    • 2 tsp mirin
    • 🧂 2 tsp soy sauce

PASSI

1

Slice the cucumber thinly. Remove the pits from umeboshi and chop them finely. Add ice to a measuring cup and fill with water up to 300ml.

2

Mix all seasoning ingredients in a microwave-safe container.

3

Cover loosely with plastic wrap and microwave at 600W for 1 minute. Mix well, combine all ingredients, and serve in a bowl.

NUTRIENTI

Per 1 porzione

🔥

50

Calorie

  • 2g
    Proteine
  • 10g
    Carboidrati
  • 0g
    Grassi

💡 Suggerimenti

This dish is perfect for hot summer days as a refreshing soup.You can adjust the saltiness by modifying the amount of soy sauce.Store leftovers in the fridge for up to 1 day.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.