Eine sommerliche Misosuppe als Vorspreise:

Zutaten:

  • Rotes und weißes Miso
  • Shitake- Dashi
  • 1 Zucchini

Zubereitung

5 El rotes Miso und 1-2 El weißes Miso im Mörser zu einer glassen Paste verrühren. 750 ml Shitake Dashi zugießen,

Misobrühe durch ein Sieb streichen um Rückstände auszusondern.

1 mittelgroße Zucchini in gefällige Stücke schneiden, in schwach gesalzenem Wasser kochen bis sie fast gar sind.

2 TL gelbes Senfpulver mit heißem Wasser verrühren bis eine dicke Paste entsteht. Anschließend mit Miso- Shitake Dashi

verdünnen und zum Sieden bringen. Zucchinistücke in vier kleine Schüsseln legen; Suppe dazugießen, die aber die Zuchchini

nicht bedecken soll.

Salat:
Tomaten Selleriespäne und rucola mit Zitronen Sojasoße.

Zutaten:
2 Strauchtomaten, 1 Stangensellerie, Zitrone, dunkle Sojasoße, Rucola

Zubereitung:
Tomaten schälen und Achteln, leicht salzen. Mit einem Schälmesser Stangensellerie in hauchdünne Scheiben hobeln. 4 El. Dunkle Sojasoße mit 2 EL Zitronensaft michen. Tomatenschnitze in Schale legen, mit Sellerie umwickeln und einen kleinen Bund Rucola darüber streuen. Das Dressing zum Schluß nur noch auf den Schalenboden gießen.

Hauptgericht:
Blattspinat mit Pinienkerndressing.

Zutaten:
450g Blattspinat, Sojasoße, 50 g Pinienkerne

Zubereitung:
Frischen Blattspinat putzen, Stiele jedoch dran lassen. Sorgfältig in kaltem Wasser waschen. Großen Topf mit Wasser zum kochen bringen und Spinat 30 sek. Sprudelnd blanchieren. Spinat gut abtropfen lassen, vorher jedoch mit kaltem Wasser abschrecken. Auf einem Küchentuch verteilen, aufrollen und vorsichtig ausdrücken. Tuch wieder ausrollen und Spinat zu einem quaderförmigen Block formen. Pinienkerne anrösten und im Mörser grob malen. Sojasoße hinzufügen und zu einem dicken Dressing verrühren. Den Spinat mit dem Dressing gut vermischen.

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