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Ostrich Fern and Devil’s Tongue Noodles Miso Soup

Curly ingredients, ostrich fern (kogomi) and devil’s tongue noodles (ito-konjac), together with Japanese butterbur (fuki) make the miso soup healthy.

Ingredients (4 servings)

Kogomi 8
Ito-konjac 1/2 package
Fuki 2 stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Nama-zume Mutenka Gen-en Awase

Nama-zume Mutenka Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)


  1. Boil the kogomi and cut it to 4-cm length. Peel the fuki stalks, boil and cut them to 4-cm length.
  2. Bring the dashi stock to a boil and add the ito-konjac. After the ito-konjac is cooked, dissolve the miso and add the kogomi and fuki.
  3. Serve the miso soup in bowls.

★ A Note

Boil fuki after sprinkling salt and rolling and rubbing on a cooking board. It makes you peel fuki easily.

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