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Sopita miso con quínoa

Categoría
Sopas y cremas
Dificultad
Medio
Porciones
4

Ingredientes

  • 2 tazas de caldo de pollo o vegetales
  • 1 puerro chino cortado en rueditas
  • 2 hojas de espinaca china
  • ½ taza de zanahoria rallada
  • ½ taza de repollo chino en tiritas
  • ½ taza de salsa de soya clara
  • 1 diente de ajo
  • 2 cucharaditas de aceite de sésamo
  • 2 cucharaditas de pasta de miso
  • 1 taza de quínoa blanca cocida
  • Cuadritos de tofu al gusto (opcional)
  • Ingredientes para la quínoa: ½ taza de quínoa
  • ¾ taza de agua
  • 1 pizca de sal
  • 2 cucharadas de aceite vegetal

Preparación

  1. Preparación de la quínoa:
  2. Lavar la quínoa bajo el chorro de agua durante 2-3 minutos o hasta que el agua salga limpia. Escurrir bien.
  3. Calentar el aceite en una sartén u olla antiadherente y saltear la quínoa hasta que se haya dorado un poco.
  4. Agregar el agua y la sal, y mezclar. Dejar que hierva, tapar y reducir el fuego.
  5. Cocinar durante 15-20 minutos o hasta que el agua se haya absorbido y la quínoa esté tierna. Mezclar con un tenedor, como se hace con el arroz, y dejar tapada durante 5 minutos más.
  7. Para hacer la sopa, en una olla con una cucharada de aceite de sésamo sofreír la cebolla, el ajo y el puerro por unos minutos.
  8. Agregar la zanahoria, las dos cucharadas de miso y el caldo, y dejar cocer hasta que rompa a hervor.
  9. Agregar la espinaca, el repollo y la salsa de soya, y cocinar unos minutos.
  10. Servir con la quínoa y el tofu.