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Recipes > 365 Days Miso Soup > Light-Colored Vegetable Miso Soups > Japanese Butterbur Sprout and Brown Seaweed Miso Soup
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Japanese Butterbur Sprout and Brown Seaweed Miso Soup
This miso soup is full of spring flavors.
Ingredients (4 servings)
| Fukinoto (Japanese butterbur sprouts) |
8 |
|---|---|
| Dried wakame (brown seaweed) |
5 g |
| Kinome (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
(Fresh-packed, Additive-free Mixed Miso)
Directions
- Slice the fukinoto and rehydrate the wakame.
- 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.
- Serve the miso soup in bowls with kinome on top.
★ A Note
Although fukinoto becomes blackish when heated, its taste is unchanged.
