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Bamboo Shoot and Brown Seaweed Miso Soup

This miso soup uses blessings of the sea and the mountain abundantly.

Ingredients (4 servings)

Bamboo shoot 1/2
Dried wakame
(brown seaweed)
5 g
Green onion 12 cm
Dashi stock 800 cc
Miso 4 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Ikiteru Kyushu-san Mutenka Awase Shiro

Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)


  1. Cut the bamboo shoot into proper sizes and rehydrate the dried wakame. Chop the green onion.
  2. Bring the dashi stock to a boil and add the bamboo shoot. After the bamboo shoot is cooked, dissolve the miso and boil for a moment.
  3. Place the wakame in bowls and pour the miso soup of 2 over it. Serve the miso soup in bowls with the green onion sprinkled.

★ A Note

Boil the bamboo shoot with rice bran to remove harshness thoroughly.

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