Tahini miso soup
Ingredients
- 1L organic vegetable broth
- 1 zucchini, cut into slices of bias
- 2 sliced turnips
- 4 tbsp. rice miso in broth
- 1 tbsp. full sesame tahini
- 200g complete basmati rice
- ½ avocado, pitted, sliced
- Zest of an organic lemon or 4 tsp. of lemon juice
- Garnish : nori sushi leaves, toasted, broken in chips
Preparation
- Preparation time : 15 min
- Cooking time : 5 min
- 4 persons
Recipe
- Bring the broth to a boil. Reduce the heat to a minimum.
- Cook the rice as indicated on the package & keep aside.
- Lightly toast the nori sushi leaves & keep aside.
- Cook the zucchini and turnips in steam for 2 to 3 minutes & keep aside.
- Mix rice miso and tahini with 1 ladle of broth. Add the mixture to the soup.
- Mix the soup at maximum speed using a mixer to emulsify the liquid and obtain an airy effect.
- Pour broth into soup plates.
- Add cooked rice, zucchini, turnips, avocado and lemon zest.
- Sprinkle the grilled nori sushi leaves on the plate.
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