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Asuparagasu to kabocha-no reisei misoshiru
cold soup with asparagus and pumpkin
Ingredients (4 servings):
2 asparaguses
200 g pumpkin
6 cups dashi
120 g miso (soy pastry)
Preparation:
1. Prepare 6 portions of miso soup and let get cold.
2. Peel asparagus. Slice into pieces 4-5 cm.
3. Boil thinly sliced pumpkin in dashi about 3-5 min.
4. When the pumpkin turns thick, fry it with asparagus.
5. Place cold pumpkin and asparagus in a cup and pour with dashi.
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