Ready in 1 hour | Serves 2
Is it possible to make miso soup even better? The version we propose follows the traditional Japanese recipe and enhances it with mushrooms and potatoes.
Ingredients
- 1 pack of Misoshiru Arnaboldi
- 250 g of mushrooms
- 250g of yellow potatoes
- Salt and pepper to taste
- Garlic to taste
- Arnaboldi soy sauce to taste
- Extra virgin olive oil to taste
Preparation
First, clean the mushrooms by removing the earthy part of the stem, rinse them briefly under cool running water, remove the tough part of the stems, and slice them. Wash the potatoes, peel them, and cut them into about one-centimeter cubes.
Pour the Arnaboldi Misoshiru into a saucepan (about 24-26 cm in diameter) containing 1 liter of cold water. Bring to a boil, uncovered, stirring occasionally. Once boiling, cook for 5 minutes over medium heat, stirring frequently.
In a non-stick pan, heat a drizzle of oil and brown the garlic. Once golden, remove it and add the potatoes and mushrooms. Brown them for 2 minutes over high heat, stirring constantly. Add two tablespoons of Arnaboldi soy sauce , then add the soup. Misoshiru . Bring to a boil and cook, covered, over low heat for 15 minutes, stirring occasionally. Turn off the heat, add a pinch of pepper, and let rest for 5 minutes before serving.
Enjoy your meal!
Edited by "Oriana Labombarda"
My name is Oriana , I'm 40 years old and I'm from Puglia. As a child, I loved messing around with flour and eggs; I wanted to help my mother in some way. Now I have my own kitchen, where there's a large book containing recipes that have been passed down from generation to generation.
For me, cooking is a passion and helps me relax. I also love experimenting by offering the whole family unusual cuisine.
