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all recipes
Main Dishes
Miso soup with Buckwheat Spaghetti
Details
30 min
print
Ellen
(BerlinKitchen)
Ingredients
For 3 - 4 servings
125 g
Rapunzel buckwheat spaghetti
1 tbs
Rapunzel sesame oil virgin
120 g small mushrooms, sliced
2 cloves garlic, minced
½ tbs fresh ginger, minced
2 tbs soy sauce
1,5 l
Rapunzel vegetable bouillon without yeast
1 tbs Miso paste
2 handful spinach
2 small carrots, cut into thin strips
2 spring onions, thinly sliced, for garnish
3 hard-boiled eggs, halved
1 tbs
Rapunzel Gomasio
Details
30 min
print
Ellen
(BerlinKitchen)
Miso soup with Buckwheat Spaghetti
Method
Cook the buckwheat spaghetti according to package directions. Make the miso-broth by heating sesame oil in a stockpot over medium heat. Add mushrooms and cook for few minutes. Stir in garlic and ginger and continue to cook for 2 minute. Add soy sauce and stir - cook until mushrooms are soft. Add vegetable bouillon, bring to a boil and simmer. Take the soup off the heat and add the miso paste. Set soup bowls out and divide the cooked noodle among the bowls and top with the hot soup. Garnish each bowl with spinach, carrots, spring onions, boiled eggs and gomasio. Enjoy!
Miso soup with Buckwheat Spaghetti
Ingredients
For 3 - 4 servings
125 g
Rapunzel buckwheat spaghetti
1 tbs
Rapunzel sesame oil virgin
120 g small mushrooms, sliced
2 cloves garlic, minced
½ tbs fresh ginger, minced
2 tbs soy sauce
1,5 l
Rapunzel vegetable bouillon without yeast
1 tbs Miso paste
2 handful spinach
2 small carrots, cut into thin strips
2 spring onions, thinly sliced, for garnish
3 hard-boiled eggs, halved
1 tbs
Rapunzel Gomasio
Details
30 min
print
Ellen
(BerlinKitchen)
Miso soup with Buckwheat Spaghetti
Rapunzel Products
Buckwheat Spaghetti
Sesame oil virgin
Vegetable boullon without yeast
Gomasio, sesame and sea salt, HAND IN HAND
HAND IN HAND
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