1 tbsp Black sesame seeds
4 heaped tsp Dark miso paste
4 level tbsp Dark soy sauce
2 piece Eggs
200 g Firm tofu
2 tbsp Fried onions
3 piece King trumpet mushrooms (approx. 100 g)
1 pinch Pepper (ground)
120 g Rice noodles
1 pinch Sea salt
100 g Shiitake mushrooms
1 piece Spring onion
4 tbsp Teriyaki sauce
2 level tsp Vegetable stock powder
1 l Water
Cut the tofu into cubes and marinate them in the Teriyaki sauce and black sesame seeds.
Ingredients
200 g Firm tofu, 4 tbsp Teriyaki sauce, 1 tbsp Black sesame seeds
Halve the king oyster mushrooms and score both sides in a diamond pattern. Put oil in a frying pan and place the mushroom halves flat side down before seasoning with salt and pepper. Once the mushrooms turn golden brown, turn them over and fry on the other side. Halve the shiitake mushrooms, if required, and fry in a saucepan with some oil until browned.
Ingredients
3 piece King trumpet mushrooms (approx. 100 g), 1 pinch Sea salt, 1 pinch Pepper (ground), 100 g Shiitake mushrooms
Deglaze with water. Add in the miso paste, vegetable stock powder and soy sauce. Bring the broth to the boil and then leave to simmer.
Ingredients
1 l Water, 4 heaped tsp Dark miso paste, 2 level tsp Vegetable stock powder, 4 level tbsp Dark soy sauce
Put cold water in another saucepan, add two eggs, bring to the boil and cook for 8 minutes. Once cooked, cool the eggs with cold water, shell them and cut them in half.
Ingredients
2 piece Eggs
Fry the marinated tofu in a frying pan until golden brown. Add the rice noodles to the broth. Wash the spring onions and chop them into thin rings. After a few minutes, serve the soup hot with the spring onions, fried onions and all the other garnishes.
Ingredients
120 g Rice noodles, 1 piece Spring onion, 2 tbsp Fried onions
740
39.91 g
23.48 g
93.82 g