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Tortellini in miso brodo

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Ingredients

Adjust Servings:
2 1/2 cups (21/2 cups = 625 ml) water
2 tsp (2 tsp = 13 g) miso
1 pinch ground thyme
1 stick celery
1 small carrot
1/4 cup (1/4 cup = 42 g) frozen sweet peas
1 green onion
3/4 cup (3/4 cup = 100 g) tortellini(s) 3 cheeses

Tortellini in miso brodo

Classy!

Features:
  • Nut Free

Ingredients

Directions

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This post is also available in: Français (French)

Tortellini in brodo, my way! I love to use miso to salten my recipes. You may use a beige miso if you wish to replicate the original look of tortellini in brodo. But use the one you have, it will taste good either way.

This recipe is a great way to enjoy pasta and soup differently!

What’s miso?

Miso is a fermented paste made of soy and cereals that tastes salty. It is It can be beige or brown.

In Quebec, Aliments Massawipi offert a great variety of miso products. Their web site contains tons of information about miso and it’s properties. They mention cancer prevention and digestion health properties.

Steps

1
Done

Peel the carrot and slice very finely. Using a mandoline is ideal. Put aside.

2
Done

Slice the green onion (the white and the green) Put aside.

3
Done

Rince and slice the celeri stick very thinly. Once again, use the mandoline for a perfect result. Put aside.

4
Done

In a pan, bring the water and the miso paste to boil. Reduce to medium heat and whisk until the miso paste is perfectly disolved.

5
Done

Add the sliced carrots and celeri, the white of the onion, thyme and the tortellinis. Cook on medium-high heat for 7 minutes. Cover the pan with a lid. Make sure the lid is partially opened.

6
Done

Tortellinis will be cooked in 7 minutes and should float. Make sure the veggies are cooked but still a little crunchy.

7
Done

Add the frozen peas to the hot broth. Mix.

8
Done

Top with the green of the onion and serve.

raison.gourmandise

Raison & Gourmandise font très bon ménage dans ma cuisine! Healthy foodie @Montréal/Québec/Canada. Ma devise: poids santé & vie savoureuse. Surtout végé

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