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Mugwort Wheat Gluten Cake and Ostrich Fern Miso Soup

A tender aroma of mugwort (yomogi) and the flavor of ostrich fern (kogomi) give a taste of spring.

Ingredients (4 servings)

Yomogi-fu (Mugwort wheat gluten cake) 150 g
Kogomi 8 stalks
Negi (Japanese leek) 1/4 stalk
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Shiro (White) miso

Our product used in this recipe

Shiro (White) miso

Shiro Miso
(White Miso)


  1. Cut the yomogi-fu into proper sizes. Boil the kogomi and cut them into 4-cm lengths. Chop the negi.
  2. Bring the dashi stock to a boil and add the kogomi. After the kogomi is cooked, dissolve the miso and add the yomogi-fu.
  3. Serve the miso soup in bowls with the negi sprinkled.

★ A Note

The season of kogomi is short. This is a special miso soup for spring.

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