Sopa de miso con Zapallo kabutiá y albóndigas de trigo Japonés KABOTHA NO SUITON🇺🇾🇯🇵南瓜のすいとん

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a distinctive dish, Sopa de miso con Zapallo kabutiá y albóndigas de trigo Japonés KABOTHA NO SUITON🇺🇾🇯🇵南瓜のすいとん. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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To begin with this particular recipe, we have to first prepare a few components. You can cook Sopa de miso con Zapallo kabutiá y albóndigas de trigo Japonés KABOTHA NO SUITON🇺🇾🇯🇵南瓜のすいとん using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Sopa de miso con Zapallo kabutiá y albóndigas de trigo Japonés KABOTHA NO SUITON🇺🇾🇯🇵南瓜のすいとん:

1. Calabaza, Zapallo kabutiá
2. cebolla,
3. puerro,
4. repollo chino,
5. zanahoria,
6. nabo,
7. hoja nabo,
8. batata,
9. patatas,
10. agua,
11. salsa de miso o soja,
12. caldo dashi,
13. harina0000

Steps to make to make Sopa de miso con Zapallo kabutiá y albóndigas de trigo Japonés KABOTHA NO SUITON🇺🇾🇯🇵南瓜のすいとん

1. Cortar las verduras y hervirlas en agua y caldo dashi.
2. Mezclar harina y Zapallo kabutiá cocido.
3. Poner la harina en la sopa. añadir poco a poco con dos cucharas.
4. Sazonar con miso o salsa de soja.
5. Los nabos tienen poca amargura y son un sustituto de los rábanos, así que vengo a Uruguay y los como mucho.
6. En Japón, se dice que si comes calabazas Zapallo kabutiá en Día del solsticio de invierno, no contraerás un resfriado ese invierno. Es costumbre en Japón tener kabocha y tomar un "yuzu buro" (bañarse en una bañera con yuzu flotando en el agua) en este día en particular.

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