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Recipes > 365 Days Miso Soup > Vegetable Miso Soups > Chikuwa Fish Cake and Asparagus Miso Soup
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Chikuwa Fish Cake and Asparagus Miso Soup
Combination of tender spring asparagus and delicate-taste chikuwa.
Ingredients (4 servings)
| Chikuwa (Tubular fish cake) | 2 sticks |
|---|---|
| Asparagus | 4 spears |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)
Directions
- Slice the chikuwa. Remove the tough base-parts of the asparagus and slice it diagonally.
- Bring the dashi stock to a boil and add the chikuwa. After the chikuwa is cooked, dissolve the miso and boil only for a moment.
- Add the asparagus just before you stop heating.
- Serve the miso soup in bowls.
★ A Note
Add asparagus just before you stop heating since it is easily cooked.
