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スープ（チーズ入りトマトスープ）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし

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Registered dietitian: Ayako Sekiguchi's wellness kitchen

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Ingredients

cabbage : 1/8 piece (120g)
キクラゲ(乾燥) : 2g
ブロッコリー : 1/4株(60g)
(A)Water : 300ml
(A) Boiled tomatoes : 1カップ
soy milk : 1カップ
miso : 大さじ2と1/2
ピザ用チーズ : 50g
オリーブ油 : 適量

Time required

20minutes

Procedure

1) cut vegetables 01:02
Chop the broccoli finely.
Cut the core off the cabbage and cut it into small pieces.
Cut off the dried wood ear mushrooms that have been rehydrated in water (not listed in ingredients), and cut into small bite-sized pieces.
2) boil vegetables 01:57
Heat a pot over medium heat and add olive oil.
Add 1 and stir.
When the vegetables are coated with oil, add (A) and simmer.
3) finish 03:51
Add soy milk to step 2.
Add miso and mix well.
Add pizza cheese and mix.
Once the pizza cheese has melted a little, put it in a bowl and it's done.

Point

・Ingredients are for 2 people.
・The required time does not include the time to rehydrate the wood ear mushrooms (dried) with water.
・Rehydrate the wood ear mushrooms (dried) with water (not listed).
・If you have leftover boiled tomatoes, it is convenient to freeze them and use them anytime.
・For the simmering step in step 2, the vegetables should be soft, so adjust the cooking time to suit your preference.
・It is better not to boil the soy milk and miso for a long time, so add it just before the cooking time.