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Ingredients
- 10 g di olio di semi di arachidi
-
200
g di funghi shiitake freschi, in quarti
or 200 g di funghi champignon freschi, in quarti - 150 g di carote, a bastoncino (0.5 cm x 8 cm)
- 95 g di porro a rondelle sottili
- 900 g di brodo vegetale
- 40 g di miso
- 80 g di acqua
- 250 g di tofu a dadini (1 cm)
- 6 cipollotti verdi a fettine sottili
- Nutrition
- per 1 porzione
- Calories
- 377 kJ / 90 kcal
- Protein
- 6 g
- Carbohydrates
- 7 g
- Fat
- 4 g
- Fibre
- 2.9 g
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