南瓜裙帶菜味噌湯
材料：
南瓜適量、1杯魚高湯、1tsp裙帶菜、1tsp味噌、葱1支（切葱珠）
做法：
南瓜以200℃ 烤約30-40分至烤軟，切成一口大小
味噌以少許水拌開備用
取一小鍋，將魚湯、南瓜、裙帶菜煮開，轉小火續煮至裙帶菜熟
將味噌倒入湯中拌勻，離火，灑入葱珠即可
Ingredients:
2 slices butternut squash (1/4 inch thick); 1 cup dashi
1 teaspoon wakame; 1 tablespoon miso
1 green onion (chopped)
Directions:
1. Bake the butternut squash in a preheated400F oven for about really render, about 30-40
minutes.
2. Cut the butternut squash into bite sized pieces.
3. Bring the dashi, butternut squash and wakame to a boil in a small sauce pan.
4. Reduce the heat and simmer until the wakame is tender.
5. Remove from heat.
6. Dissolve the miso with some of the heated dashi in a separate bowl. (We do not want to boil the miso as it will not taste as good.)
7. Add the miso back to the soup.
8. Pour the soup into a bowl and top with green onion.
2 slices butternut squash (1/4 inch thick); 1 cup dashi
1 teaspoon wakame; 1 tablespoon miso
1 green onion (chopped)
Directions:
1. Bake the butternut squash in a preheated
2. Cut the butternut squash into bite sized pieces.
3. Bring the dashi, butternut squash and wakame to a boil in a small sauce pan.
4. Reduce the heat and simmer until the wakame is tender.
5. Remove from heat.
6. Dissolve the miso with some of the heated dashi in a separate bowl. (We do not want to boil the miso as it will not taste as good.)
7. Add the miso back to the soup.
8. Pour the soup into a bowl and top with green onion.
No comments:
Post a Comment