{"id":9928,"date":"2016-11-02T10:07:56","date_gmt":"2016-11-02T10:07:56","guid":{"rendered":"https:\/\/www.bioecoactual.com\/2016\/11\/02\/cuinant-sopa-de-miso\/"},"modified":"2017-03-30T08:30:14","modified_gmt":"2017-03-30T08:30:14","slug":"cuinant-sopa-de-miso","status":"publish","type":"post","link":"https:\/\/www.bioecoactual.com\/ca\/2016\/11\/02\/cuinant-sopa-de-miso\/","title":{"rendered":"Cuinant sopa de miso"},"content":{"rendered":"

Vegetalia 02\/11\/2016
<\/a><\/strong><\/em>Cuinant sopa de miso.<\/strong><\/p>\n

En aquesta \u00e8poca de l\u2019any, quan el fred comen\u00e7a a arribar, sovint ens ve de gust prendre aliments m\u00e9s calents i revitalitzants<\/strong>. El nostre men\u00fa s\u2019omple d\u2019infusions, sopes, liquats calents i aliments m\u00e9s  consistents per fer front als mesos m\u00e9s freds de l\u2019any.<\/p>\n

<\/p>\n

Una de les receptes m\u00e9s especials i adequades per aquest moment \u00e9s la sopa de miso<\/strong>, que ens ajuda a enfortir el nostre sistema immunitari<\/strong>, controla el colesterol i t\u00e9 efecte antioxidant. \u00c9s originari del Jap\u00f3 i gaireb\u00e9 t\u00e9 tantes receptes com cuiners que la preparen. Tot i que t\u00e9 5 ingredients principals, la recepta accepta moltes variables, aix\u00ed que preparant la vostra sopa de miso \u00e9s un bon moment per donar un espai a la vostra creativitat culin\u00e0ria i fer proves amb els ingredients que us vingui de gust combinar-hi.<\/p>\n

Tot i que\u2026repassem els ingredients principals:<\/p><\/blockquote>\n

– Dashi<\/strong>: Es un brou que s\u2019obt\u00e9 a partir d\u2019alga Kombu i peix, generalment blau. El gust que obtinguem a partir del dashi ser\u00e0 el que donar\u00e0 pot\u00e8ncia a la resta del plat, ja que l\u2019alga kombu \u00e9s umami, el cinqu\u00e8 gust, un important potenciador del sabor. En la versi\u00f3 vegana el peix del brou es pot substituir per xiitake deshidratat.
<\/strong><\/strong><\/p>\n

– Miso<\/strong>: S\u2019obt\u00e9 a partir de la fermentaci\u00f3 de soja o arr\u00f2s amb un fong . Un cop bullit el cereal es barreja amb sal i es deixa fermentar. Quan m\u00e9s temps ho tinguem fermentant m\u00e9s fosc quedar\u00e0 i m\u00e9s potent en ser\u00e0 el gust. Al mercat en trobem de moltes varietats, depenent del cereal d\u2019origen, el temps de fermentaci\u00f3 o la textura del gra. A l\u2019hora de consumir-ne, per principiants es recomanable comen\u00e7ar per misos m\u00e9s clars, i mica a mica, podem experimentar amb gustos m\u00e9s potents. \u00c9s molt important afegir el miso al final de la recepta, quan ja ho haguem retirat del foc, per que no perdi les seves propietats.<\/p>\n

– Verdures<\/strong>: Aqu\u00ed podem donar espai a la nostra creativitat, ja que gran varietat de verdures i hortalisses poden quedar b\u00e9 a la nostra sopa, les m\u00e9s cl\u00e0ssiques s\u00f3n les verdures d\u2019arrel, com el nap o la pastanaga, el porro o la ceba, o b\u00e9 les de la temporada, com la carbassa o la col.<\/p>\n

– Prote\u00efnes<\/strong>:  Els daus de tofu s\u00f3n el cl\u00e0ssic, per\u00f2 el tempe i el seitan tamb\u00e9 hi poden quedar molt b\u00e9. Altres opcions poden ser llegums ja cuites, o en el cas de dietes no vegetarianes tamb\u00e9 s\u2019hi podria posar peix a trossets petits.<\/p>\n

– Condiments<\/strong>: Un toc de gingebre, pebre negre o com\u00ed hi poden donar un toc interessant. Podem comprovar el punt de sal i afegir-ne una mica, amb precauci\u00f3, ja que el miso ja en cont\u00e9 molta.<\/p>\n

Sopa de miso vegana (r\u00e0pida):<\/h3>\n

Ingredients per a 4 persones:<\/strong><\/p>\n

– 1 litre d\u2019aigua (1\/2 litre per hidratar el xiitake)
– 2 pastanagues mitjanes
– 1 nap
– 1 ceba
– 35g de xiitakes laminats deshidratats
– 200g de tofu
– 3 cullerades de postres de miso
– 6 g d\u2019alga wakame deshidratada<\/p>\n

Preparaci\u00f3:<\/strong><\/p>\n

1. Pr\u00e8viament hem de tenir els bolets xiitake a hidratar durant 12 hores en \u00bd litre d\u2019aigua, per anar b\u00e9 s\u2019hauria de mantenir totes les hores a una temperatura de 40\u00baC, per fer-ho podem utilitzar un termo.<\/p>\n

2. Per comen\u00e7ar a preparar la sopa posem l\u2019aigua a bullir junt amb el contingut del termo, el l\u00edquid d\u2019hidrataci\u00f3 i els xiitakes. Mentrestant tallem les verdures a trossets petits i el tofu.<\/p>\n

3. Quan bulli hi tirem l\u2019alga wakame, (si no ens agrada trobar trossos grans a dins la sopa la podem esmicolar amb els dits) i les verdures tallades. Ho deixem bullir uns 20 minuts. Mentrestant preparem 4 bols amb uns daus de tofu a dintre.<\/p>\n

4. Un cop hagin passat els 20 minuts apaguem el foc, agafem una mica de brou i hi dissolem b\u00e9 el miso. Un cop ben dissolt ho tirem a dins i ho barregem b\u00e9. Ja podem posar la sopa als bols i assaborir-la lentament.<\/p>\n

Descobreix m\u00e9s receptes i informaci\u00f3 interessant a www.vegetalia.com<\/a><\/strong><\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Vegetalia 02\/11\/2016Cuinant sopa de miso. En aquesta època de l’any, quan el fred comença a arribar, sovint ens ve de gust prendre aliments més calents i revitalitzants. El nostre menú s’omple d’infusions, sopes, liquats calents i aliments més  consistents per fer front als mesos més freds de l’any.<\/p>\n","protected":false},"author":419,"featured_media":9926,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7164],"tags":[3256,4797,4796],"class_list":["post-9928","post","type-post","status-publish","format-standard","has-post-thumbnail","category-actualitat","tag-miso","tag-miso-ecologico","tag-sopa-de-miso"],"yoast_head":"\nCuinant sopa de miso - Bio Eco Actual<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bioecoactual.com\/2016\/11\/02\/cocinando-sopa-de-miso\/\" \/>\n<meta property=\"og:locale\" content=\"ca_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cuinant sopa de miso\" \/>\n<meta property=\"og:description\" content=\"Vegetalia 02\/11\/2016Cuinant sopa de miso. En aquesta època de l’any, quan el fred comença a arribar, sovint ens ve de gust prendre aliments més calents i revitalitzants. 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