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Miso soup and sake seafood with rice

Miso soup and sake seafood with rice
3.8 4 ratings
Prep. 30 min
Total 1 h 5 min
4 portions
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Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Protein 30 g
Energy 2015 kJ / 478 kcal
Fat 7 g
Fibre 1.8 g
Carbohydrates 71 g

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