Miso Soup with Rice Noodles & Boiled Egg | Easy, Light & Ready in 20 Minutes
Автор: Macro Chef Kitchen
Загружено: 2025-12-06
Просмотров: 61
In this video, we’re making a simple miso soup for two — without traditional dashi or dried bonito.
Instead, the base is made from kombu and dried shiitake, giving the broth a clean but deep umami flavour.
We then add carrot, oyster mushrooms, wakame, tofu, rice noodles and a boiled egg for a nourishing and well-balanced meal.
At the end of the video, you’ll also see a full nutritional breakdown of the bowl, including calories, protein, complex carbs, fats, vitamins and minerals.
Broth:
• 750 ml water
• 1 piece of kombu (about 10×10 cm)
• 1 dried shiitake mushroom
Vegetables & Other:
• 1 small carrot, thinly sliced
• 3–4 mushrooms (oyster mushrooms or button mushrooms), thinly sliced
• Small handful of wakame
• 70–100 g tofu, cut into cubes
• 2 tablespoons miso paste (shiro miso or homemade miso)
• 1 spring onion
• 2 eggs (soft-boiled)
• 90 g rice noodles (thin or flat)
Disclaimer
The nutritional values presented in this video are based on available data and estimates, and are intended solely as an informational guide. Actual nutritional values may vary due to differences in ingredients, cultivation methods, product brands, quantities, and cooking techniques. This information does not constitute medical, dietary, or health advice; individual nutritional needs vary from person to person. For personalised recommendations, consult a nutritionist or healthcare professional.
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