{"id":69419,"date":"2020-07-31T00:00:00","date_gmt":"2020-07-31T00:00:00","guid":{"rendered":"https:\/\/vipexperiences.mx\/weekend-chef-receta-tradicional-de-la-sopa-miso\/"},"modified":"2020-07-31T00:00:00","modified_gmt":"2020-07-31T00:00:00","slug":"weekend-chef-receta-tradicional-de-la-sopa-miso","status":"publish","type":"post","link":"https:\/\/vipexperiences.mx\/it\/2020\/07\/31\/weekend-chef-receta-tradicional-de-la-sopa-miso\/","title":{"rendered":"Weekend chef: receta tradicional de la sopa miso"},"content":{"rendered":"

Prepara esta sopa miso como lo hace Roberto Sasaki, Itamae<\/em> de origen peruano-japon\u00e9s, que est\u00e1 al frente de la barra de KAI, y quien se encarga de buscar la perfecci\u00f3n en cada plato que se sirve en el restaurante.<\/p>\n

 <\/p>\n

\"Chef
Foto: Chef Roberto Sasaki.<\/figcaption><\/figure>\n
Sopa miso<\/h6>\n

10 gr de Kombu (alga japonesa)<\/p>\n

10 gr de Katsuobushi (hojuelas de bonito seco)<\/p>\n

100 gr de Miso (pasta fermentada de soya)<\/p>\n

100 gr de Tofu (reques\u00f3n de soya)<\/p>\n

12 gr de Wakame (alga japonesa)<\/p>\n

1,250 ml de agua<\/p>\n

Ceboll\u00edn cortado finamente, al gusto<\/p>\n

Preparaci\u00f3n<\/strong><\/p>\n

Poner a fuego medio\u00a0 el agua agregando el kombu y el katsuobushi hasta dar un hervor. Luego colar y quedarse solo con el caldo<\/p>\n

Agregar las pasta miso al fondo y disolver mezclar hasta disolver bien la pasta. Dejar calentar.<\/p>\n

En los tazones deseados agregar tofu a gusto cortado en cubos de 1cm x 1 cm y el wakame.<\/p>\n

Incorporar el fondo miso a los tazones y finalmente agregar el ceboll\u00edn.<\/p>\n

POTREBBE ESSERE INTERESSATO ANCHE A<\/h6>\n

EL MOMENTO DEL CHILE EN NOGADA LLEG\u00d3 Y EL DE EL BAJ\u00cdO ES UNO DE LOS MEJORES<\/a><\/p>\n

FOODIE EXPERIENCES: NATILLA DE CAF\u00c9 OAXAQUE\u00d1O, COMBINACI\u00d3N GANADORA<\/a><\/p>\n

DRINK FACTORY: COCTELES VERANIEGOS CON GINGER BEER<\/a><\/p>\n

 <\/p>","protected":false},"excerpt":{"rendered":"

Prepara esta sopa miso como lo hace Roberto Sasaki, Itamae de origen peruano-japon\u00e9s, que est\u00e1 al frente de la barra de KAI, y quien se encarga de buscar la perfecci\u00f3n en cada plato que se sirve en el restaurante.   Sopa miso 10 gr de Kombu (alga japonesa) 10 gr de Katsuobushi (hojuelas de bonito … Leggi tutto<\/a><\/p>","protected":false},"author":1,"featured_media":55819,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uag_custom_page_level_css":"","footnotes":""},"categories":[1],"tags":[138,393,3212,4088,4089,46],"class_list":["post-69419","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria","tag-chef","tag-gourmet","tag-kai","tag-kai-restaurante","tag-sopa-miso","tag-tendencias"],"uagb_featured_image_src":{"full":["https:\/\/vipexperiences.mx\/wp-content\/uploads\/2024\/06\/Sopa-MIso-jpg.webp",1085,556,false],"thumbnail":["https:\/\/vipexperiences.mx\/wp-content\/uploads\/2024\/06\/Sopa-MIso-150x150.webp",150,150,true],"medium":["https:\/\/vipexperiences.mx\/wp-content\/uploads\/2024\/06\/Sopa-MIso-300x154.webp",300,154,true],"medium_large":["https:\/\/vipexperiences.mx\/wp-content\/uploads\/2024\/06\/Sopa-MIso-768x394.webp",768,394,true],"large":["https:\/\/vipexperiences.mx\/wp-content\/uploads\/2024\/06\/Sopa-MIso-1024x525.webp",1024,525,true],"1536x1536":["https:\/\/vipexperiences.mx\/wp-content\/uploads\/2024\/06\/Sopa-MIso-jpg.webp",1085,556,false],"2048x2048":["https:\/\/vipexperiences.mx\/wp-content\/uploads\/2024\/06\/Sopa-MIso-jpg.webp",1085,556,false],"trp-custom-language-flag":["https:\/\/vipexperiences.mx\/wp-content\/uploads\/2024\/06\/Sopa-MIso-18x9.webp",18,9,true]},"uagb_author_info":{"display_name":"admin","author_link":"https:\/\/vipexperiences.mx\/it\/author\/soporte_4z6oqe9k\/"},"uagb_comment_info":0,"uagb_excerpt":"Prepara esta sopa miso como lo hace Roberto Sasaki, Itamae de origen peruano-japon\u00e9s, que est\u00e1 al frente de la barra de KAI, y quien se encarga de buscar la perfecci\u00f3n en cada plato que se sirve en el restaurante.   Sopa miso 10 gr de Kombu (alga japonesa) 10 gr de Katsuobushi (hojuelas de bonito…","_links":{"self":[{"href":"https:\/\/vipexperiences.mx\/it\/wp-json\/wp\/v2\/posts\/69419","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vipexperiences.mx\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vipexperiences.mx\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vipexperiences.mx\/it\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vipexperiences.mx\/it\/wp-json\/wp\/v2\/comments?post=69419"}],"version-history":[{"count":0,"href":"https:\/\/vipexperiences.mx\/it\/wp-json\/wp\/v2\/posts\/69419\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vipexperiences.mx\/it\/wp-json\/wp\/v2\/media\/55819"}],"wp:attachment":[{"href":"https:\/\/vipexperiences.mx\/it\/wp-json\/wp\/v2\/media?parent=69419"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vipexperiences.mx\/it\/wp-json\/wp\/v2\/categories?post=69419"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vipexperiences.mx\/it\/wp-json\/wp\/v2\/tags?post=69419"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}