Bio Miso soup

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Ingredients

  • 300g Ardo Bio Root slices
  • 500g Ardo Bio Broccoli florets
  • 200g Ardo Bio Tricolor pepper strips
  • 200g Ardo Bio Onion slices
  • 50g Ardo Bio Wakame
  • 10g Ardo Chives
  • 500g Noodles
  • 300g Tofu
  • 2L Dashi bouillon
  • 200g Miso paste

Allergens

Preparation

  1. Briefly steam all vegetables until they are al dente
  2. Cut the tofu into 2cm cubes
  3. Cook the noodles in boiling water until tender.
  4. Bring the dashi to the boiling point and add the miso paste, chives and wakame.
  5. Arrange the pasta, vegetables and tofu in a bowl and drizzle with the warm miso soup.

Ardo products used in this recipe