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Japanese Butterbur Sprout and Brown Seaweed Miso Soup

This miso soup is full of spring flavors.

Ingredients (4 servings)

(Japanese butterbur sprouts)
Dried wakame
(brown seaweed)
5 g
(Young leaves of sansho, or Japanese pepper)
A few
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Nama-zume Mutenka Awase

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)


  1. Slice the fukinoto and rehydrate the wakame.
  2. Bring the dashi stock to a boil and add the fukinoto and wakame. After the ingredients are cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with kinome on top.

★ A Note

Although fukinoto becomes blackish when heated, its taste is unchanged.

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