{"id":3649,"date":"2015-02-09T09:08:35","date_gmt":"2015-02-09T08:08:35","guid":{"rendered":"http:\/\/www.lamagdalenadeproust.com\/escuela-cocina-madrid\/?p=3649"},"modified":"2015-02-09T09:08:35","modified_gmt":"2015-02-09T08:08:35","slug":"receta-sopa-de-miso-curso-de-cocina-japonesa","status":"publish","type":"post","link":"https:\/\/www.lamagdalenadeproust.com\/info\/receta-sopa-de-miso-curso-de-cocina-japonesa\/","title":{"rendered":"Receta sopa de miso. Curso de cocina japonesa"},"content":{"rendered":"<p><b>Ingredientes : <\/b><\/p>\n<p><b><\/b>4 personas<\/p>\n<ul>\n<li>6 tazas de agua<\/li>\n<li>10g de alga konbu<\/li>\n<li>\u00a060g de miso blanco<\/li>\n<li>1\/2 cebolla<\/li>\n<li>1\/2 tofu<\/li>\n<li>1 patata<\/li>\n<li>Cebolletas al gusto<\/li>\n<\/ul>\n<p>1. Calentar el agua y el kombu. Justo antes de que empiece a hervir, sacar el kombu.<\/p>\n<p>2. Cortar el tofu en dados.<\/p>\n<p>3. Cortar la patata, la cebolla y las cebolletas.<\/p>\n<p>4. Poner el caldo a fuego. A\u00f1adir la cebolla y la patata, y dejar hervir. Cuando rompa a hervir, echar el miso y el tofu.<\/p>\n<p>5. Servir con cebolletas<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes : 4 personas 6 tazas de agua 10g de alga konbu \u00a060g de miso blanco 1\/2 cebolla 1\/2 tofu 1 patata Cebolletas al gusto 1. Calentar el agua y el kombu. Justo antes de que empiece a hervir, sacar el kombu. 2. Cortar el tofu en dados. 3. Cortar la patata, la cebolla y<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[81,52],"tags":[],"class_list":["post-3649","post","type-post","status-publish","format-standard","hentry","category-cocina-vegetariana","category-recetas-cursos-cocina"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Receta sopa de miso. Curso de cocina japonesa Madrid<\/title>\n<meta name=\"description\" content=\"Calentar el agua y el kombu. Justo antes de que empiece a hervir, sacar el kombu. Cortar el tofu en dados. Cortar la patata, la cebolla y las cebolletas.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lamagdalenadeproust.com\/info\/receta-sopa-de-miso-curso-de-cocina-japonesa\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Receta sopa de miso. Curso de cocina japonesa Madrid\" \/>\n<meta property=\"og:description\" content=\"Calentar el agua y el kombu. Justo antes de que empiece a hervir, sacar el kombu. Cortar el tofu en dados. 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