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Bamboo Shoot and Boiled Fish Cake Miso Soup

You can enjoy fluffy boiled fish cake (hanpen) and crispy bamboo shoot in this miso soup. Put white radish sprouts (kaiwaredaikon) on top to taste.

Ingredients (4 servings)

Bamboo shoot 1/2
Hanpen (boiled flat fish cake) 1 piece
(White radish sprouts)
1/2 pack
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. Slice the bamboo shoot and cut the hanpen into 1-cm pieces. Cut the roots off the kaiwaredaikon and cut it into proper sizes.
  2. Bring the dashi stock to a boil and add the bamboo shoot and hanpen. After the ingredients are cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the kaiwaredaikon on top.

★ A Note

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

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