{"id":68720,"date":"2024-10-09T14:08:35","date_gmt":"2024-10-09T12:08:35","guid":{"rendered":"https:\/\/1mal1japan.de\/rezepte\/misoshiru-in-un-batter-docchio-ricetta-base-per-la-zuppa-di-miso-con-wakame-e-tofu\/"},"modified":"2026-07-22T11:23:16","modified_gmt":"2026-07-22T09:23:16","slug":"misoshiru-in-un-batter-docchio-ricetta-base-per-la-zuppa-di-miso-con-wakame-e-tofu","status":"publish","type":"rezept","link":"https:\/\/1mal1japan.de\/it\/rezepte\/misoshiru-in-un-batter-docchio-ricetta-base-per-la-zuppa-di-miso-con-wakame-e-tofu\/","title":{"rendered":"Misoshiru in un batter d&#8217;occhio: ricetta base per la zuppa di miso con wakame e tofu"},"content":{"rendered":"\n<div class=\"wp-block-columns are-vertically-aligned-center is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:20%\">\n<div class=\"wp-block-buttons is-horizontal is-content-justification-left is-layout-flex wp-container-core-buttons-is-layout-7b1574cb wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button is-style-fill\"><a class=\"wp-block-button__link has-background has-custom-font-size wp-element-button\" href=\"#ricetta\" style=\"background-color:#ff3333;font-size:14px\">alla ricetta \u2193<\/a><\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-b3df97a0 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-columns are-vertically-aligned-center is-not-stacked-on-mobile is-layout-flex wp-container-core-columns-is-layout-8e64cf30 wp-block-columns-is-layout-flex\" style=\"margin-top:0;margin-bottom:0;padding-top:0;padding-right:0;padding-bottom:0;padding-left:0\">\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-b3df97a0 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:0;padding-bottom:0;padding-left:0;flex-basis:15%\">\n<p class=\"has-text-align-right wp-block-paragraph\" style=\"padding-top:0px;padding-right:0px;padding-bottom:0px;padding-left:0px;font-size:16px\">Sprache:<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-vertically-aligned-center is-layout-flow wp-container-core-column-is-layout-ec24cd4e wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-right:10px;padding-bottom:0;padding-left:10px\"><style>html[dir=rtl] .wpml-language-switcher-block .wpml-ls-dropdown ul li.wp-block-navigation-submenu .wp-block-navigation-submenu__toggle img{margin-left:12px}html[dir=rtl] .wpml-language-switcher-block .wpml-ls-dropdown ul li.wp-block-navigation-submenu ul.isHorizontal li{text-align:right}html[dir=rtl] .wpml-language-switcher-block .wpml-ls-dropdown ul li.wp-block-navigation-submenu ul.isHorizontal li a 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class=\"wpml-language-switcher-block is-layout-flex is-responsive has-child-selected wp-block-navigation\" style=\"margin-top:5px;margin-bottom:5px\"><div class=\"wp-block wp-block-navigation-item has-link has-child wp-block-navigation-submenu\"><div id=\"\" class=\"\"><ul class=\"horizontal-list  hasSpacing isHorizontal\" style=\"--language-spacing:5px;flex-wrap:wrap\" aria-label=\"Verf&Atilde;&frac14;gbare Sprachen\" data-is-drop-zone=\"true\"><li class=\"wp-block-navigation-item \" data-wpml=\"language-item\" style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px\"><div><a class=\"wp-block-navigation-item__content\" style=\"--font-size:16px;--letter-spacing:0px;--text-transform:capitalize\" data-wpml=\"link\" href=\"https:\/\/1mal1japan.de\/\" aria-label=\"Passa a Deutsch\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/de.svg\" 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style=\"padding-top:5px;padding-bottom:5px;padding-left:5px;padding-right:5px;background-color:var(--ast-global-color-4)\"><div aria-current=\"page\"><img decoding=\"async\" alt=\"wpml-ls-flag\" class=\"wpml-ls-flag\" src=\"https:\/\/1mal1japan.de\/wp-content\/plugins\/sitepress-multilingual-cms\/res\/flags\/it.svg\" style=\"margin-right:0px;width:25px;height:25px;border-radius:0%;object-fit:unset\" size=\"24\" data-wpml=\"flag-url\" width=\"25\" height=\"25\"><\/div><\/li><\/ul><\/div><\/div><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">La zuppa di miso \u00e8 molto pi\u00f9 di un semplice contorno in Giappone: \u00e8 un caldo abbraccio in una ciotola! Viene servita quotidianamente in quasi tutte le famiglie giapponesi, a colazione, a pranzo o a cena. Ci\u00f2 che rende cos\u00ec speciale questa zuppa di miso (misoshiru) \u00e8 la sua composizione semplice ma dal gusto complesso: la combinazione tra il dashi ricco di umami e il miso dal sapore corposo.<\/p>\n\n<!--more-->\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Rezeptbild.jpg\" alt=\"Immagine della ricetta del miso shiru\" class=\"wp-image-16187\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">Il miso \u00e8 una pasta di soia fermentata che conferisce alla zuppa il suo sapore inconfondibile, profondo e allo stesso tempo piacevolmente delicato. A questo si aggiungono vari ingredienti come il tofu setoso, i cipollotti, le alghe wakame o le verdure. Ma la cosa migliore della zuppa di miso \u00e8 che si pu\u00f2 adattare facilmente ai propri gusti.<\/p>\n\n<p class=\"wp-block-paragraph\">La preparazione richiede solo pochi passaggi, ma il risultato \u00e8 tanto pi\u00f9 impressionante. Che sia come colazione rigenerante o come contorno a un menu giapponese completo, la zuppa di miso si adatta a molte occasioni ed \u00e8 pronta in un batter d\u2019occhio. Soprattutto in abbinamento al riso o a una piccola insalata, \u00e8 un accompagnamento perfetto per quasi ogni piatto.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-was-ist-eigentlich-miso-suppe\">Ma cos\u2019\u00e8 in realt\u00e0 la zuppa di miso?<\/h2>\n\n<p class=\"wp-block-paragraph\">La zuppa di miso, o in giapponese <em>Misoshiru<\/em> (\u5473\u564c\u6c41), \u00e8 un classico che fa parte di quasi ogni pasto giapponese. Di solito viene servita insieme a una ciotola di riso fumante ed \u00e8 una componente fondamentale della cucina tradizionale giapponese. Una zuppa di miso autentica \u00e8 sempre composta da tre ingredienti fondamentali: dashi, pasta di miso e una selezione di ingredienti stagionali o regionali. A seconda della regione e della stagione, la composizione degli ingredienti varia, rendendo la zuppa di miso incredibilmente versatile.<\/p>\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild.jpg\" alt=\"Immagine di copertina della miso shiru\" class=\"wp-image-16196\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild.jpg 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n<p class=\"wp-block-paragraph\">Tradizionalmente si utilizza la combinazione di tofu e alghe wakame, ma esistono innumerevoli altre varianti. Ortaggi a radice, germogli, molluschi o persino tofu fritto conferiscono alla zuppa aromi sempre nuovi. La zuppa di miso diventa cos\u00ec un piatto incredibilmente vario, che non dovrebbe mancare in nessuna raccolta di ricette della cucina giapponese.<\/p>\n\n<h3 class=\"wp-block-heading\" id=\"h-dashi-amp-miso-die-basis-der-misoshiru\">Dashi e miso: la base del misoshiru<\/h3>\n\n<p class=\"wp-block-paragraph\">La pasta di miso \u00e8 una pasta di soia fermentata e conta tra gli ingredienti pi\u00f9 noti della cucina giapponese. Il suo gusto inconfondibile, sapido e salato, conferisce a molti piatti, non solo alle zuppe, una nota profonda. Il miso non \u00e8 solo versatile, ma \u00e8 anche disponibile in diverse varianti \u2013 dal delicato <em>Shiro Miso<\/em> al corposo <em>Aka Miso&lt;\/ . Le differenze di colore e sapore, dovute al processo di fermentazione, consentono di adattare perfettamente la zuppa di miso (misoshiru) alle proprie preferenze o alle caratteristiche stagionali.<\/em><\/p>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<div class=\"wp-block-group has-background is-layout-constrained wp-container-core-group-is-layout-4d0f0118 wp-block-group-is-layout-constrained\" style=\"border-radius:3px;background-color:#fedfe1;padding-top:20px;padding-right:20px;padding-bottom:5px;padding-left:20px\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-block-group is-layout-constrained wp-container-core-group-is-layout-0991a0eb wp-block-group-is-layout-constrained\" style=\"padding-top:0;padding-right:60px;padding-bottom:0;padding-left:60px\"><div class=\"wp-block-group__inner-container\">\n<div class=\"wp-block-group has-background is-layout-constrained wp-block-group-is-layout-constrained\" style=\"border-radius:3px;background-color:#b5495b\"><div class=\"wp-block-group__inner-container\">\n<p class=\"has-text-align-center has-ast-global-color-5-color has-text-color has-link-color wp-elements-bf9ea902dd7c82e7b763345a42a632f6 wp-block-paragraph\" style=\"padding-top:var(--wp--preset--spacing--30);padding-bottom:var(--wp--preset--spacing--30);font-size:16px\">IL PREFERITO DEI CLIENTI<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div style=\"height:10px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div data-block-name=\"woocommerce\/single-product\" data-product-id=\"11747\" data-wp-context=\"woocommerce\/products::{&quot;productId&quot;:11747,&quot;variationId&quot;:null}\" data-wp-interactive=\"woocommerce\/single-product\" class=\"wp-block-woocommerce-single-product woocommerce\">\n<div class=\"wp-block-columns has-background is-layout-flex wp-container-core-columns-is-layout-3d7823e3 wp-block-columns-is-layout-flex\" style=\"border-radius:3px;background-color:#ffffffc9;padding-top:20px;padding-right:30px;padding-bottom:20px;padding-left:30px\">\n<div class=\"wp-block-column is-vertically-aligned-top is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:50%\"><div style=\"position:relative;\"><div data-block-name=\"woocommerce\/product-image\" data-height=\"\" data-is-descendent-of-single-product-block=\"true\" data-sale-badge-align=\"left\" class=\"wc-block-components-product-image wc-block-grid__product-image wc-block-components-product-image--aspect-ratio-auto wp-block-woocommerce-product-image\"><a href=\"https:\/\/1mal1japan.de\/produkt\/miso-paste-shiro\/\" style=\"\" data-wp-on--click=\"woocommerce\/product-collection::actions.viewProduct\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/miso-paste-1-3.jpg\" class=\"attachment-woocommerce_single size-woocommerce_single\" alt=\"Miso Paste\" data-testid=\"product-image\" data-image-id=\"41951\" style=\"object-fit:cover;\" loading=\"lazy\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/miso-paste-1-3.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/miso-paste-1-3-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/miso-paste-1-3-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/miso-paste-1-3-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/miso-paste-1-3-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2021\/04\/miso-paste-1-3-100x100.jpg 100w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/><div class=\"wc-block-components-product-image__inner-container\"><\/div><\/a><\/div><\/div><\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-container-core-column-is-layout-43722905 wp-block-column-is-layout-flow\" style=\"padding-top:0;padding-bottom:0\"><h2 style=\"font-size:25px;text-transform:none;padding-top:0;padding-bottom:0;margin-top:0;margin-bottom:0\" class=\"has-link-color wp-elements-681fbacb2e7265dfffb69de822ae9443 wp-block-post-title has-text-color has-ast-global-color-1-color\"><a href=\"https:\/\/1mal1japan.de\/produkt\/miso-paste-shiro\/\" target=\"_self\" >Miso Paste Shinshu Shiro 400 g (aus Japan)<\/a><\/h2>\n\n<div style=\"font-size:16px;padding-top:0;padding-bottom:0;margin-top:var(--wp--preset--spacing--20);margin-bottom:0\" class=\"wp-block-post-excerpt\"><p class=\"wp-block-post-excerpt__excerpt\">Helle japanische Miso Paste f\u00fcr Suppen, Marinaden &#038; Dressing.\u00a0 Diese Shinshu Shiro Miso Paste von Hikari ist eine helle, mild fermentierte W\u00fcrzpaste aus Sojabohnen. Sie&hellip; <\/p><\/div>\n\n<div data-block-name=\"woocommerce\/product-price\" data-is-descendent-of-single-product-block=\"true\" data-style=\"{&quot;spacing&quot;:{&quot;margin&quot;:{&quot;top&quot;:&quot;0px&quot;,&quot;bottom&quot;:&quot;0px&quot;,&quot;left&quot;:&quot;0&quot;,&quot;right&quot;:&quot;0&quot;}}}\" style=\"margin-top:0px;margin-bottom:0px;margin-left:0;margin-right:0;margin-top:0px;margin-bottom:0px;margin-left:0;margin-right:0\" class=\"wp-block-woocommerce-product-price\" ><div class=\"wc-block-components-product-price wc-block-grid__product-price\" >\n\t\t\t\t\t<span class=\"woocommerce-Price-amount amount\"><bdi><span class=\"woocommerce-Price-currencySymbol\" translate=\"no\">&euro;<\/span>2,99<\/bdi><\/span>\n\t\t\t\t<\/div><\/div>\n\n<div data-block-name=\"woocommerce\/add-to-cart-form\" class=\"wp-block-add-to-cart-form wc-block-add-to-cart-form wc-block-add-to-cart-form--input wp-block-woocommerce-add-to-cart-form\" ><p class=\"stock in-stock\">Disponibile<\/p>\n\n\t\n\t<form class=\"cart\" action=\"https:\/\/1mal1japan.de\/produkt\/miso-paste-shiro\/\" method=\"post\" enctype='multipart\/form-data'>\n\t\t\n\t\t<div class=\"quantity\">\n\t\t<label class=\"screen-reader-text\" for=\"quantity_6a60fe5be549b\">Miso Paste Shinshu Shiro 400 g (aus Japan) quantit\u00e0<\/label>\n\t<input\n\t\ttype=\"number\"\n\t\t\t\tid=\"quantity_6a60fe5be549b\"\n\t\tclass=\"input-text qty text\"\n\t\tname=\"quantity\"\n\t\tvalue=\"1\"\n\t\taria-label=\"Quantit\u00e0 prodotto\"\n\t\t\t\tmin=\"1\"\n\t\t\t\t\tmax=\"664\"\n\t\t\t\t\t\t\tstep=\"1\"\n\t\t\tplaceholder=\"\"\n\t\t\tinputmode=\"numeric\"\n\t\t\tautocomplete=\"off\"\n\t\t\t\/>\n\t<\/div>\n\n\t\t<button type=\"submit\" name=\"add-to-cart\" value=\"11747\" class=\"single_add_to_cart_button button alt\">Aggiungi al carrello<\/button>\n\n\t\t\t<\/form>\n\n\t\n<\/div><\/div>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\">Il dashi, il brodo tradizionale giapponese, costituisce la base della zuppa di miso. Il brodo chiaro \u00e8 composto principalmente da kombu (alghe essiccate) e katsuobushi (scaglie di bonito essiccato), che in breve tempo rilasciano i loro aromi nell\u2019acqua e creano il famoso sapore umami. Questo quinto gusto esalta l\u2019aroma intrinseco degli ingredienti senza coprirlo, e fa s\u00ec che ogni elemento della zuppa venga valorizzato.<\/p>\n\n\t\t\t<div class=\"wp-block-uagb-post-grid uagb-post-grid  uagb-post__image-position-top uagb-post__image-enabled uagb-block-27b66334     uagb-post__items uagb-post__columns-2 is-grid uagb-post__columns-tablet-2 uagb-post__columns-mobile-2 uagb-post__equal-height\" data-total=\"0\" style=\"\">\n\n\t\t\t\t\t\t\t\t\t<p class=\"uagb-post__no-posts\">\n\t\t\t\t\t\tNo post found!\t\t\t\t\t<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<h3 class=\"wp-block-heading\" id=\"h-tofu-amp-wakame-eine-klassische-kombination\">Tofu e wakame: un abbinamento classico<\/h3>\n\n<p class=\"wp-block-paragraph\">Una tipica ricetta della zuppa di miso abbina la base di dashi e miso al tofu e al wakame, un tipo di alga particolarmente dolce e croccante. Il wakame <a href=\"https:\/\/1mal1japan.de\/produkt\/wakame\/\"><u>(im Shop ansehen)<\/u><\/a> \u00e8 da secoli un elemento fondamentale della cucina giapponese e viene raccolto dopo due anni di crescita, essiccata e venduta gi\u00e0 pronta per l\u2019uso in cucina. Nelle zuppe conferisce una consistenza croccante e un sapore delicato che si armonizza meravigliosamente con il brodo saporito.<\/p>\n\n<p class=\"wp-block-paragraph\">Il tofu <a href=\"https:\/\/1mal1japan.de\/produkt\/seidentofu-firm\/\"><u>(im Shop ansehen)<\/u><\/a>, il delicato prodotto a base di soia, \u00e8 un altro ingrediente fondamentale della cucina giapponese. In particolare il tofu di seta (<em>Kinugoshi<\/em>) viene spesso utilizzato nelle zuppe, poich\u00e9 la sua consistenza morbida, quasi setosa, si abbina perfettamente al brodo chiaro. Si pu\u00f2 utilizzare anche il tofu di cotone (<em>Momen<\/em>) se si preferisce una consistenza pi\u00f9 compatta. Il gusto delicato del tofu assorbe meravigliosamente gli aromi del brodo e rende la zuppa un piatto piacevole e benefico.<\/p>\n\n<p class=\"wp-block-paragraph\">Con questi ingredienti di base \u00e8 possibile preparare una zuppa di miso dal sapore sempre diverso, a seconda degli ingredienti stagionali o della propria creativit\u00e0.<\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-die-besten-varianten-fur-miso-suppe-aus-japan\">Le migliori varianti della zuppa di miso giapponese<\/h2>\n\n<p class=\"wp-block-paragraph\">Sicuramente conosci gi\u00e0 la classica miso-shiru con tofu e wakame, ma esistono molte altre varianti deliziose! Sono soprattutto le verdure fresche e colorate a rendere la zuppa di miso un vero e proprio piatto da non perdere. \u00c8 particolarmente consigliabile scegliere verdure di stagione, perch\u00e9 \u00e8 proprio in quel periodo che hanno il sapore migliore.<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Per aggiungere le verdure perfette alla tua zuppa di miso, basta tenere a mente alcune semplici regole:<\/strong><\/p>\n\n<ul class=\"wp-block-list\">\n<li>Non aggiungere pi\u00f9 di tre tipi di verdure alla zuppa: in questo caso vale il motto &#8220;meno \u00e8 meglio&#8221;!<\/li>\n\n\n\n<li>Cuoci gli ingredienti nel brodo seguendo l\u2019ordine corretto: prima gli ortaggi a radice, poi i funghi e, infine, le verdure leggere come gli spinaci.<\/li>\n\n\n\n<li>Solo dopo che le verdure sono cotte, incorporare la pasta di miso.<\/li>\n\n\n\n<li>Le erbe aromatiche e le guarnizioni vanno sempre aggiunte al piatto solo alla fine.<\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\"><strong>Gli ingredienti pi\u00f9 popolari per gustose varianti di zuppa di miso fatta in casa sono ordinati in base alla stagione:<\/strong><\/p>\n\n<figure class=\"wp-block-table\"><table class=\"has-background\" style=\"background-color:#eaeaea\"><tbody><tr><td><strong>Primavera<\/strong><\/td><td>asparagi verdi, germogli, cipollotti<\/td><\/tr><tr><td><strong>Estate<\/strong><\/td><td>zucchine, melanzane, ravanello daikon, funghi<\/td><\/tr><tr><td><strong>Autunno<\/strong><\/td><td>patate, zucca, gombo, carote, cipolle<\/td><\/tr><tr><td><strong>Inverno<\/strong><\/td><td>spinaci, cavolo riccio, tofu fritto (Aburaage)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n<p class=\"wp-block-paragraph\"><em>Altri ingredienti, come ad esempio varie verdure, vanno aggiunti nel punto indicato nella ricetta <strong>(*)<\/strong>.<\/em><\/p>\n\n<h2 class=\"wp-block-heading\" id=\"h-leckere-japanische-menus-mit-misoshiru\">Deliziosi menu giapponesi con la zuppa di miso (Misoshiru)<\/h2>\n\n<p class=\"wp-block-paragraph\">Di per s\u00e9, la zuppa di miso \u00e8 gi\u00e0 incredibilmente aromatica, ma tradizionalmente viene servita come parte di un menu pi\u00f9 ampio. In Giappone, di solito non si servono i piatti in sequenza: tutto viene portato in tavola contemporaneamente! La zuppa, il riso, i contorni e il piatto principale vengono serviti tutti insieme, in modo che ognuno abbia il proprio set di ciotoline e piatti.<\/p>\n\n<p class=\"wp-block-paragraph\">Sapevi che in Giappone la zuppa di miso si mangia a qualsiasi ora del giorno? Che sia a colazione, a pranzo o a cena, \u00e8 sempre perfetta! Ecco alcuni suggerimenti per il menu:<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Colazione<\/strong>: <a href=\"https:\/\/1mal1japan.de\/rezepte\/nattodon\/\">Nattodon <\/a>(soia fermentata con riso glutinoso), <em>zuppa di miso<\/em>, <a href=\"https:\/\/1mal1japan.de\/rezepte\/teriyaki-lachs\/\">Sake no Teriyaki<\/a> (salmone in salsa teriyaki), <a href=\"https:\/\/1mal1japan.de\/rezepte\/tamagoyaki\/\">Tamagoyaki <\/a>(frittata giapponese) e <a href=\"https:\/\/1mal1japan.de\/rezepte\/tsukemono-shiozuke\/\">Shiozuke <\/a> (verdure conservate sotto sale)<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Pranzo<\/strong>: <a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/karaage-la-migliore-ricetta-base-per-il-pollo-fritto-croccante-un-piacere-come-in-giappone\/\">Tori no Karaage<\/a> (pollo fritto), <a href=\"https:\/\/1mal1japan.de\/rezepte\/reis-kochen-im-topf\/\">riso glutinoso<\/a>, <em>zuppa di miso<\/em> e <a href=\"https:\/\/1mal1japan.de\/rezepte\/tsukemono-amasuzuke\/\">amasuzuke <\/a> (verdure marinate nell\u2019aceto di riso)<\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Cena<\/strong>: <a href=\"https:\/\/1mal1japan.de\/rezepte\/tempura-grundrezept\/\">Yasai no Tempura<\/a> (tempura di verdure), <a href=\"https:\/\/1mal1japan.de\/rezepte\/reis-kochen-im-topf\/\">riso glutinoso<\/a>, <a href=\"https:\/\/1mal1japan.de\/rezepte\/nasu-dengaku\/\">Nasu Dengaku<\/a> (melanzane glassate al miso), <em>Zuppa di miso<\/em>, <a href=\"https:\/\/1mal1japan.de\/rezepte\/tsukemono-shiozuke\/\">Shiozuke <\/a>e frutta fresca<\/p>\n\n<p class=\"wp-block-paragraph\">Una zuppa di miso leggera si abbina perfettamente a qualsiasi menu. Con questa ricetta porterai a casa tua un pezzo di tradizione giapponese! <strong>Hai domande sulla ricetta della zuppa di miso o vuoi condividere i tuoi successi con la community? Lascia semplicemente un commento sotto questo post. Divertiti a sperimentare e a gustare!<\/strong><\/p>\n\n<a name=\"rezept\"><\/a>\n\n<div class=\"wp-block-columns custom-container is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\">\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-bottom uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-02c05da3 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-b3509397 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"800\" height=\"1200\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Rezeptbild.jpg\" alt=\"Immagine della ricetta del miso shiru\" class=\"wp-image-16187\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Rezeptbild.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Rezeptbild-200x300.jpg 200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Rezeptbild-683x1024.jpg 683w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Rezeptbild-768x1152.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-59890ce4 is-layout-flow wp-block-column-is-layout-flow\">\n<h2 class=\"wp-block-heading\" id=\"h-misoshiru\">Miso shiru<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>per 4 porzioni | 45 minuti | 53 kcal<\/strong><\/p>\n\n\n\n<a class=\"rezeptbutton rezeptbutton1 matomo_download\" href=\"http:\/\/1mal1japan.de\/Rezeptdruck\/Rezept_Misoshiru_Druckansicht.pdf\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udda8\ufe0f Stampa PDF<\/a>\n  <a class=\"rezeptbutton rezeptbutton2\" href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https:\/\/1mal1japan.de\/rezepte\/misoshiru\/&#038;media=https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild. jpg&#038;description=Misoshiru+in+un+battito+di+ciglia:+ricetta+base+per+la+zuppa+di+miso+con+wakame+e+tofu&#038;is_video=false\" target=\"_blank\" rel=\"noopener noreferrer\">\ud83d\udccc Aggiungi ai preferiti<\/a>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Una zuppa di miso leggera \u00e8 un vero jolly. Questa ricetta \u00e8 un must per le tue abilit\u00e0 culinarie e non pu\u00f2 assolutamente mancare in un menu giapponese ben riuscito! Qui troverai una guida semplice che ti spiega passo dopo passo come prepararla nel modo giusto.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zutaten-4-portionen\">Ingredienti (4 porzioni)<\/h3>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"https:\/\/1mal1japan.de\/it\/carrello\/?add-to-cart=11747,11755,11757,11773,11748\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">* Aggiungi gli ingredienti al carrello \ud83e\ude84<\/a><\/div>\n<\/div>\n\n\n\n<p class=\"has-text-align-left has-normal-font-size wp-block-paragraph\"><strong>4 cucchiai<\/strong><em> (colmi) <\/em>Pasta di miso <a href=\"https:\/\/1mal1japan.de\/produkt\/miso-paste-shiro\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>4 strisce<\/strong> di kombu<em> (circa 2 x 10 cm ciascuna)<\/em> <a href=\"https:\/\/1mal1japan.de\/produkt\/dashi-kombu\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>6 <\/strong>shiitake secchi <a href=\"https:\/\/1mal1japan.de\/produkt\/shiitake-pilze\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>350 g<\/strong> tofu setoso <a href=\"https:\/\/1mal1japan.de\/produkt\/seidentofu-firm\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>1 cucchiaio<\/strong> wakame <a href=\"https:\/\/1mal1japan.de\/produkt\/wakame\/\"><u>(im Shop ansehen)<\/u><\/a>*<br\/><strong>2 <\/strong>cipollotti<br\/><strong>1 l <\/strong>acqua<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Utensili utili:<\/strong><br\/>Pentola Yukihira <a href=\"https:\/\/1mal1japan.de\/produkt\/yukihira-topf\/\"><u>(im Shop ansehen)<\/u><\/a><br\/>Termometro da cucina (<a href=\"https:\/\/amzn.to\/3SNvKdm\" rel=\"sponsored\">auf Amazon* kaufen<\/a>)<br\/>Coltello Santoku <a href=\"https:\/\/1mal1japan.de\/produkt\/messer-santoku\/\"><u>(im Shop ansehen)<\/u><\/a> <br\/>Colino e schiumarola 2 in 1 <!-- Shortcode [colino] does not exist --><\/p>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-wide\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"h-zubereitung-15-minuten\">Preparazione (15 minuti)<\/h3>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-4fae0ea5 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-31a470e5 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1500\" height=\"1500\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Zutaten.jpg\" alt=\"Ingredienti per il misoshiru\" class=\"wp-image-16186\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Zutaten.jpg 1500w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Zutaten-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Zutaten-1024x1024.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Zutaten-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Zutaten-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Zutaten-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Zutaten-1200x1200.jpg 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Zutaten-100x100.jpg 100w\" sizes=\"(max-width: 1500px) 100vw, 1500px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-32c142f2 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 1<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\"><strong>Preparare gli ingredienti <\/strong>per il misoshiru con tofu e wakame.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background is-style-default\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-ae9ff55b uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-d398d861 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-2-Dashi-zubereiten.jpg\" alt=\"Misoshiru - Fase 2: preparare il dashi\" class=\"wp-image-16188\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-2-Dashi-zubereiten.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-2-Dashi-zubereiten-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-2-Dashi-zubereiten-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-2-Dashi-zubereiten-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-2-Dashi-zubereiten-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-2-Dashi-zubereiten-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-2d7b8d2a is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 2<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Versare l\u2019acqua fredda in una pentola e aggiungere i <strong>funghi shiitake<\/strong> essiccati e le <strong>strisce di kombu<\/strong> (meglio tagliarle a misura con le forbici).<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-7b85fb58 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-6b908c72 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-3-Dashi-zubereiten.jpg\" alt=\"Misoshiru - Fase 3: preparare il dashi\" class=\"wp-image-16189\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-3-Dashi-zubereiten.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-3-Dashi-zubereiten-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-3-Dashi-zubereiten-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-3-Dashi-zubereiten-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-3-Dashi-zubereiten-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-3-Dashi-zubereiten-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-3fb0f004 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 3<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Scaldare l\u2019acqua a 60 \u00b0C (temperatura raggiunta all\u2019incirca quando l\u2019acqua inizia a emettere vapore) \u2014 controllare con un termometro da cucina \u2014 e, una volta raggiunta la temperatura, spegnere il fuoco e togliere la pentola dal fornello. <strong>Lasciare in infusione il brodo per 30 minuti con il coperchio chiuso.<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-7f845fc0 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-bfce5cc9 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"1607\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-4-Fruehlingszwiebeln-in-Ringe-schneiden.jpg\" alt=\"Misoshiru - Fase 4: tagliare i cipollotti ad anelli\" class=\"wp-image-16190\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-4-Fruehlingszwiebeln-in-Ringe-schneiden.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-4-Fruehlingszwiebeln-in-Ringe-schneiden-149x300.jpg 149w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-4-Fruehlingszwiebeln-in-Ringe-schneiden-510x1024.jpg 510w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-4-Fruehlingszwiebeln-in-Ringe-schneiden-768x1543.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-4-Fruehlingszwiebeln-in-Ringe-schneiden-765x1536.jpg 765w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-4123c085 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 4<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Nel frattempo <strong>lavare i cipollotti <\/strong>e tagliarli a rondelle sottili. Il modo migliore \u00e8 dividerli a met\u00e0 con un coltello grande, unire le due met\u00e0 e tagliare a rondelle sottili partendo dalla parte superiore, eliminando l\u2019estremit\u00e0 con la radice.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-05a17ca9 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-62755b14 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-5-Tofu-schneiden.jpg\" alt=\"Misoshiru - Fase 5: tagliare il tofu\" class=\"wp-image-16191\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-5-Tofu-schneiden.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-5-Tofu-schneiden-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-5-Tofu-schneiden-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-5-Tofu-schneiden-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-5-Tofu-schneiden-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-5-Tofu-schneiden-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-e448dd30 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 5<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Lasciare sgocciolare il <strong>tofu <\/strong>e tagliarlo con un coltello grande in bocconcini (cubetti di circa 2 cm).<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-2c6cf997 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-02c6e09d is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-6-Wakame-vorbereiten.jpg\" alt=\"Misoshiru - Fase 6: preparare il wakame\" class=\"wp-image-16192\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-6-Wakame-vorbereiten.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-6-Wakame-vorbereiten-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-6-Wakame-vorbereiten-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-6-Wakame-vorbereiten-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-6-Wakame-vorbereiten-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-6-Wakame-vorbereiten-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-bd90c48b is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 6&lt;\/ strong&gt;<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Inoltre, <strong>versare acqua fredda sul wakame <\/strong>in una ciotola, in modo che sia ben coperto, e lasciarlo in ammollo per 10 minuti. Successivamente, scolarlo con un colino e strizzarlo leggermente con le mani per eliminare il liquido residuo.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-d688f27c uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-466e89d5 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-7-Tofu-in-Dashi-garen.jpg\" alt=\"Misoshiru - Passaggio 7: cuocere il tofu nel dashi\" class=\"wp-image-16193\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-7-Tofu-in-Dashi-garen.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-7-Tofu-in-Dashi-garen-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-7-Tofu-in-Dashi-garen-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-7-Tofu-in-Dashi-garen-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-7-Tofu-in-Dashi-garen-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-7-Tofu-in-Dashi-garen-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-3a51bc57 is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 7<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Il <strong>brodo dashi<\/strong> a base di shiitake e kombu \u00e8 pronto dopo 30 minuti. Filtralo con un colino fine in un\u2019altra pentola per ottenere un brodo limpido. Porta a ebollizione il brodo dashi a fuoco vivo. <em> (* A questo punto \u00e8 possibile aggiungere altri ingredienti a scelta). <\/em>Quindi spegnere il fornello e lasciare la pentola sul piano di cottura caldo (il brodo deve essere caldo, ma non deve pi\u00f9 bollire).<br\/>Aggiungere con cautela il <strong>tofu di seta tagliato<\/strong> al brodo dashi.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-deab3f82 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-39b531ec is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"1607\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-8-Miso-Paste-einruehren.jpg\" alt=\"Misoshiru - Passo 8: incorporare la pasta di miso\" class=\"wp-image-16194\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-8-Miso-Paste-einruehren.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-8-Miso-Paste-einruehren-149x300.jpg 149w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-8-Miso-Paste-einruehren-510x1024.jpg 510w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-8-Miso-Paste-einruehren-768x1543.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-8-Miso-Paste-einruehren-765x1536.jpg 765w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-b7dc02ab is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 8<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Con l\u2019aiuto di un colino metallico a maglie fini o di un mestolo capiente, incorporare la <strong>pasta di miso<\/strong>. A tal fine, posizionare il colino sul bordo della pentola e mescolare la pasta di miso nel liquido, ad esempio con un cucchiaio o con delle bacchette da cucina.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-13329806 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-4cade21e is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"2414\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-9-Wakame-und-Fruehlingszwiebeln-hinzufuegen.jpg\" alt=\"Misoshiru - Passo 9: aggiungere il wakame e i cipollotti\" class=\"wp-image-16195\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-9-Wakame-und-Fruehlingszwiebeln-hinzufuegen.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-9-Wakame-und-Fruehlingszwiebeln-hinzufuegen-99x300.jpg 99w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-9-Wakame-und-Fruehlingszwiebeln-hinzufuegen-339x1024.jpg 339w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-9-Wakame-und-Fruehlingszwiebeln-hinzufuegen-768x2317.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-9-Wakame-und-Fruehlingszwiebeln-hinzufuegen-509x1536.jpg 509w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-9-Wakame-und-Fruehlingszwiebeln-hinzufuegen-679x2048.jpg 679w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-0fda28fc is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Fase 9<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Aggiungere gli <strong>anelli di cipollotto <\/strong>e le <strong>alghe wakame ammollate<\/strong> gi\u00e0 preparati.<\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<div class=\"wp-block-columns wp-block-uagb-columns uagb-columns__wrap uagb-columns__background-none uagb-columns__stack-mobile uagb-columns__valign-top uagb-columns__gap-10 align uagb-columns__reverse-mobile uagb-block-40faaab2 uagb-columns__columns-2 uagb-columns__max_width-theme is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-b84d5850 is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"800\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-10-Servieren.jpg\" alt=\"Misoshiru - Passaggio 10: Servire\" class=\"wp-image-16197\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-10-Servieren.jpg 800w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-10-Servieren-300x300.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-10-Servieren-150x150.jpg 150w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-10-Servieren-768x768.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-10-Servieren-600x600.jpg 600w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-10-Servieren-100x100.jpg 100w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column wp-block-uagb-column uagb-column__wrap uagb-column__background-undefined uagb-block-c76b320a is-layout-flow wp-block-column-is-layout-flow\">\n<p class=\"has-text-align-left has-background wp-block-paragraph\" style=\"background-color:#eaeaea;font-size:18px\"><strong>Passaggio 10<\/strong><\/p>\n\n\n\n<p class=\"has-normal-font-size wp-block-paragraph\">Servire il misoshiru pronto in piccole ciotole ancora calde. La zuppa di miso va sorseggiata direttamente dalla ciotola, mentre i contorni si mangiano con le bacchette \u2013 di solito non viene servito il cucchiaio. <strong>Pronto \u2013 Itadakimasu!<\/strong><\/p>\n<\/div>\n<\/div>\n\n\n\n<hr class=\"wp-block-separator has-text-color has-css-opacity has-background\" style=\"background-color:#eaeaea;color:#eaeaea\"\/>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full\"><img decoding=\"async\" width=\"1200\" height=\"800\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild.jpg\" alt=\"Immagine di copertina della miso shiru\" class=\"wp-image-16196\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild.jpg 1200w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild-768x512.jpg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n<\/div>\n<\/div>\n\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"wp-block-paragraph\"><strong>Cerchi altre fantastiche ricette giapponesi a base di pasta di miso? Qui trovi le mie idee di ricette pi\u00f9 apprezzate:<\/strong><\/p>\n\n\t\t\t<div class=\"wp-block-uagb-post-grid uagb-post-grid  uagb-post__image-position-top uagb-post__image-enabled uagb-block-6089f058     uagb-post__items uagb-post__columns-2 is-grid uagb-post__columns-tablet-2 uagb-post__columns-mobile-2 uagb-post__equal-height\" data-total=\"2\" style=\"\">\n\n\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-il-tantanmen-in-casa-ramen-cremoso-al-sesamo-con-carne-macinata-al-miso-speziata-pak-choi-e-uova-da-ramen\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Tantanmen-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Immagine di copertina di Tantanmen\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Tantanmen-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Tantanmen-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Tantanmen-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2026\/01\/Tantanmen-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-il-tantanmen-in-casa-ramen-cremoso-al-sesamo-con-carne-macinata-al-miso-speziata-pak-choi-e-uova-da-ramen\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Preparare il tantanmen in casa: ramen cremoso al sesamo con carne macinata al miso speziata, pak choi e uova da ramen<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2026-01-12T06:02:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t12. Gennaio 2026\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Il tantanmen \u00e8 una zuppa di ramen per chi ama i sapori cremosi, ma non&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/preparare-il-tantanmen-in-casa-ramen-cremoso-al-sesamo-con-carne-macinata-al-miso-speziata-pak-choi-e-uova-da-ramen\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/nasu-dengaku-melanzane-al-forno-glassate-al-miso-semplici-e-irresistibili\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Nasu-Dengaku-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Nasu Dengaku Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Nasu-Dengaku-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Nasu-Dengaku-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Nasu-Dengaku-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/07\/Nasu-Dengaku-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/nasu-dengaku-melanzane-al-forno-glassate-al-miso-semplici-e-irresistibili\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Nasu Dengaku: melanzane al forno glassate al miso \u2013 semplici e irresistibili<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2025-07-31T13:25:17+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t31. Luglio 2025\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Il Nasu Dengaku \u00e8 un vero classico della cucina giapponese, perfetto come contorno o piatto&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/nasu-dengaku-melanzane-al-forno-glassate-al-miso-semplici-e-irresistibili\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/guida-allo-shabu-shabu-tutto-quello-che-devi-sapere-brodo-salse-e-gli-ingredienti-migliori\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Shabu-Shabu-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Immagine di copertina Shabu Shabu\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Shabu-Shabu-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Shabu-Shabu-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Shabu-Shabu-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2025\/01\/Shabu-Shabu-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/guida-allo-shabu-shabu-tutto-quello-che-devi-sapere-brodo-salse-e-gli-ingredienti-migliori\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Guida allo shabu shabu: tutto quello che devi sapere \u2013 brodo, salse e i migliori ingredienti!<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2025-01-27T05:49:00+01:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t27. Gennaio 2025\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Lo shabu shabu \u00e8 pi\u00f9 di un semplice piatto: \u00e8 una tradizione culinaria che unisce&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/guida-allo-shabu-shabu-tutto-quello-che-devi-sapere-brodo-salse-e-gli-ingredienti-migliori\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/udon-al-miso-veloce-zuppa-di-pasta-saporita-con-miso-tofu-e-funghi-shimeji\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/10\/Miso-Udon-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Miso Udon Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/10\/Miso-Udon-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/10\/Miso-Udon-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/10\/Miso-Udon-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/10\/Miso-Udon-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/udon-al-miso-veloce-zuppa-di-pasta-saporita-con-miso-tofu-e-funghi-shimeji\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Udon al miso veloce: zuppa di pasta saporita con miso, tofu e funghi shimeji<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2024-10-15T11:08:59+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t15. Ottobre 2024\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Se cerchi un pasto veloce e confortante, che sia sia facile da preparare che incredibilmente&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/udon-al-miso-veloce-zuppa-di-pasta-saporita-con-miso-tofu-e-funghi-shimeji\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/4-salse-per-ramen-fatte-in-casa-in-meno-di-30-minuti-autentiche-semplici-e-veloci\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/05\/Ramen-Tare-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Immagine di copertina del Tare per ramen\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/05\/Ramen-Tare-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/05\/Ramen-Tare-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/05\/Ramen-Tare-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2024\/05\/Ramen-Tare-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/4-salse-per-ramen-fatte-in-casa-in-meno-di-30-minuti-autentiche-semplici-e-veloci\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">4 salse per ramen fatte in casa in meno di 30 minuti: autentiche, semplici e veloci!<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2024-05-27T11:44:49+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t27. Maggio 2024\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Ehi, appassionati di ramen! Preparatevi a una vera e propria esperienza di gusto con la&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/4-salse-per-ramen-fatte-in-casa-in-meno-di-30-minuti-autentiche-semplici-e-veloci\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<article class=\"uagb-post__inner-wrap\">\t\t\t\t\t\t\t\t<div class='uagb-post__image'>\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/fruttata-e-delicata-prepara-in-casa-la-salsa-teppanyaki-semplice-e-aromatica\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\" class='uagb-image-ratio-inherit'><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Teppanyaki-Grillsauce-Titelbild-1024x683.jpg\" class=\"attachment-large size-large\" alt=\"Teppanyaki Grillsauce Titelbild\" srcset=\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Teppanyaki-Grillsauce-Titelbild-1024x683.jpg 1024w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Teppanyaki-Grillsauce-Titelbild-300x200.jpg 300w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Teppanyaki-Grillsauce-Titelbild-768x512.jpg 768w, https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Teppanyaki-Grillsauce-Titelbild.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<p class=\"uagb-post__title uagb-post__text\">\n\t\t\t\t<a href=\"https:\/\/1mal1japan.de\/it\/rezepte\/fruttata-e-delicata-prepara-in-casa-la-salsa-teppanyaki-semplice-e-aromatica\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">Fruttata e delicata: prepara in casa la salsa teppanyaki, semplice e aromatica!<\/a>\n\t\t\t<\/p>\n\t\t\t\t\t\t<div class='uagb-post__text uagb-post-grid-byline'>\n\t\t\t\t\t\t\t\t<time datetime=\"2023-09-29T10:25:55+02:00\" class=\"uagb-post__date\">\n\t\t\t\t<span class=\"dashicons-calendar dashicons\"><\/span>\t\t\t\t\t29. Settembre 2023\t\t\t\t<\/time>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<div class='uagb-post__text uagb-post__excerpt'>\n\t\t\t\t\t<p>Con pochi semplici passaggi e in meno di 15 minuti potrai preparare una salsa per&#8230;\t\t\t\t<\/div>\n\t\t\t\t\t\t<div class=\"uagb-post__text uagb-post__cta wp-block-button\">\n\t\t\t\t<a class=\"wp-block-button__link uagb-text-link\" style=\"\" href=\"https:\/\/1mal1japan.de\/it\/rezepte\/fruttata-e-delicata-prepara-in-casa-la-salsa-teppanyaki-semplice-e-aromatica\/\" target=\"_self\" rel=\"bookmark noopener noreferrer\">\u279f Vai alla ricetta<\/a>\n\t\t\t<\/div>\n\t\t\t\n\t\t\t\t\t\t\t\t\t<\/article>\n\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\n<div style=\"height:20px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#ffdddd\"><strong><em>Hai gi\u00e0 provato la ricetta? Fammelo sapere nei commenti, non vedo l\u2019ora di sentire cosa ne pensi.<\/em><\/strong><\/p>\n\n<script type=\"application\/ld+json\">\n{\n\"@context\": \"http:\/\/schema.org\",\n      \n\"@type\": \"Recipe\",\n\n\"name\":\"Misoshiru \u2013 Ricetta base per la zuppa di miso con wakame e tofu\",\n\"image\": [\n\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Titelbild.jpg\",\n\t\t\n\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-10-Servieren.jpg\",\n\"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Rezeptbild.jpg\"\n],\n\t\t      \n\"author\": {\n\"@type\":\"Person\",\n\"name\":\"Elisa\"\n},\n\n\"datePublished\":\"2024-10-09\",\n \"description\":\"Una zuppa di miso leggera \u00e8 un vero jolly. Questa ricetta \u00e8 un must per le tue abilit\u00e0 culinarie e non pu\u00f2 assolutamente mancare in un menu giapponese ben riuscito! Qui troverai una guida semplice che ti spiega passo dopo passo come prepararla nel modo giusto.\",\n\"prepTime\":\"PT10M\",\n\"cookTime\":\"PT35M\",\n \"totalTime\":\" PT45M\",\n\"keywords\":\"zuppa di miso, ricetta zuppa di miso, zuppa di miso, ricetta zuppa di miso, ricetta miso, zuppa di miso, misoshiru\",\n\"recipeYield\": [\n\"2\"\n\t\n], \n\"recipeCategory\":\"Zuppe\",\n\"recipeCuisine\":\"Giapponese\",\n\n      \n\"nutrition\": {\n\"@type\":\"NutritionInformation\",\n\"calories\":\"53 kcal\",\n\"servingSize\":\"1 porzione\"\n},\n\n\"recipeIngredient\": [\n\"4 cucchiai (colmi) di pasta di miso\",\n\"4 strisce di kombu (circa 2 x 10 cm ciascuna)\",\n    \n\"6 funghi shiitake secchi\",\n\"350 g di tofu setoso\",\n\"1 cucchiaio di wakame\",\n\"2 cipollotti\",\n\"1 l di acqua\"\n],\n\"recipeInstructions\": [\n{\n      \n\"@type\": \"HowToStep\",\n\"name\": \"Preparare gli ingredienti\",\n\"text\": \"Preparare gli ingredienti per il miso shiru con tofu e wakame.\",\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Zutaten.jpg\"\n    \n},\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Preparare il dashi\",\n\"text\": \"Versare l\u2019acqua fredda in una pentola e aggiungere i funghi shiitake secchi e le strisce di kombu (meglio tagliarle a misura con le forbici).\",\n      \n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-2-Dashi-zubereiten.jpg\"\n},\n{\n      \n\"@type\": \"HowToStep\",\n\"name\": \"Preparare il dashi\",\n \"text\": \"Riscaldare l\u2019acqua a 60 \u00b0C (temperatura raggiunta all\u2019incirca quando l\u2019acqua inizia a emanare vapore) \u2014 controllare con un termometro da cucina \u2014 e, una volta raggiunta la temperatura, spegnere il fuoco e togliere la pentola dal fornello. Lasciare in infusione il brodo con il coperchio chiuso per 30 minuti.\" ,\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-3-Dashi-zubereiten.jpg\"\n},\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Tagliare i cipollotti ad anelli\",\n \"text\": \" Nel frattempo, lavare i cipollotti e tagliarli ad anelli sottili. La cosa migliore \u00e8 dividerle al centro con un coltello grande, ripiegarle su se stesse e tagliarle a rondelle sottili partendo dalla parte del porro, eliminando l\u2019estremit\u00e0 della radice.\",\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-4-Fruehlingszwiebeln-in-Ringe-schneiden.jpg\"\n},\n    \n{\n\"@type\": \"HowToStep\",\n\"name\": \"Tagliare il tofu\",\n \"text\": \"Scolare il tofu e tagliarlo con un coltello grande in bocconcini (cubetti di circa 2 cm).\"\n \n,\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-5-Tofu-schneiden.jpg\"\n    \n},\n{\n\"@type\": \"HowToStep\",\n\"name\": \"Preparare il wakame\",\n \"text\": \"Inoltre, versare acqua fredda in una ciotola con il wakame, in modo che sia ben coperto, e lasciarlo in ammollo per 10 minuti. Successivamente, scolatelo con un colino e strizzatelo leggermente con le mani per eliminare il liquido residuo.\",\n\"image\": \"https:\/\/1mal1japan.de\/wp-content\/uploads\/2020\/03\/Misoshiru-Schritt-6-Wakame-vorbereiten.jpg\"\n},\n    \n{\n\"@type\": \"HowToStep\",\n\"name\": \"Cuocere il tofu nel dashi\",\n \"text\": \"Il brodo dashi a base di shiitake e kombu \u00e8 pronto dopo 30 minuti. Filtralo con un colino fine in un\u2019altra pentola per ottenere un brodo limpido. Porta a ebollizione il brodo dashi a fuoco vivo. (* A questo punto \u00e8 possibile aggiungere altri ingredienti a scelta). Quindi spegnere il fornello e lasciare la pentola sul piano di cottura caldo (il brodo deve essere caldo, ma non deve pi\u00f9 bollire). 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