Miso soup and sake seafood with rice

Name: Miso soup and sake seafood with rice
Prep time: 30 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 portions
Ingredients: 1440 g water; 300 g short-grain white rice; 60 g Chinese cabbage; 100 g onions; 40 g carrot; 10 - 12 large raw prawns; 300 g clams; 250 g raw squid rings; 75 g Japanese soy sauce; 60 g sake; 1 tsp salt; 2 tsp light sesame oil; 80 g miso paste; 5 pinches wakame flakes

3.8 (4 ratings)

Difficulty easy

Preparation time 30 min

Total time 1h 5 min

Serving size 4 portions

Ingredients

1440 g water
300 g short-grain white rice (e.g. sushi rice), rinsed and drained
60 g Chinese cabbage, cut into pieces (2 cm)
100 g onions, cut into thin slices (2 mm)
40 g carrot, cut into thin slices (2 mm)
4 slices kombu (approx. 2 cm each) (optional)
10 - 12 large raw prawns (approx. 170 g), peeled and deveined
300 g clams, shells scrubbed
or 300 g fresh mussels, shells scrubbed and de-bearded
250 g raw squid rings
75 g Japanese soy sauce (see Tips)
60 g sake
or 60 g rice wine
1 tsp salt
2 tsp light sesame oil
80 g miso paste
5 pinches wakame flakes (see Tips)
200 g silken tofu, cut into cubes (1.5 cm) (optional)

Nutrition: per 1 portion
Calories: 2015 kJ / 478 kcal
Protein: 30 g
Carbohydrates: 71 g
Fat: 7 g
Fibre: 1.8 g