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

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

Calories 2015 kJ / 478 kcal

Fat 7 g

Fibre 1.8 g

Carbohydrates 71 g

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Australia and New Zealand

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