1 tbsp black sesame
3 tbsp cooking oil
4 tsp dark miso paste
4 tbsp dark soy sauce
2 piece eggs
2 tbsp fried onions
1 pinch ground pepper
3 piece king trumpet mushrooms
120 g rice noodles
1 pinch sea salt
200 g shiitake mushrooms
1 piece spring onion
4 tbsp teriyaki sauce
200 g tofu
2 tsp vegetable stock powder
1 l water
Dice the tofu and marinate it with the remaining ingredients.
Ingredients
200 g tofu, 4 tbsp teriyaki sauce, 1 tbsp black sesame
Heat oil in a frying pan and swirl it around. Halve the king oyster mushrooms and score in a criss-cross pattern.
Sear the mushrooms briefly on both sides, turn and fry for 3 minutes. Season with salt and pepper.
Ingredients
1 tbsp cooking oil, 3 piece king trumpet mushrooms, 100 g shiitake mushrooms, 1 pinch sea salt, 1 pinch ground pepper
Heat oil in a large pan over a medium heat. Fry the shiitake mushrooms.
Deglaze with water. Add the remaining ingredients and leave to simmer.
Ingredients
1 tbsp cooking oil, 100 g shiitake mushrooms, 1 l water, 4 tsp dark miso paste, 2 tsp vegetable stock powder, 4 tbsp dark soy sauce
Put cold water in a saucepan, add the eggs, bring to the boil and cook for 6 to 8 minutes depending on the preferred consistency, then plunge them in cold water.
Peel the eggs and cut them in half.
Ingredients
2 piece eggs
Heat the oil in a frying pan and swirl it around. Fry the marinated tofu until golden brown.
Ingredients
1 tbsp cooking oil
Put the rice noodles in the stock and cook for 3 to 5 minutes.
Ingredients
120 g rice noodles
Wash the spring onions and slice into thin rings.
Dish up the stock into soup bowls. Add the fried tofu, mushrooms and egg and garnish with spring onions and fried onions.
Ingredients
1 piece spring onion, 2 tbsp fried onions
939
40.03 g
44.18 g
99.65 g
