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Mozuku and Bitter Gourd Miso Soup
This is a vitalizing miso soup of healthy ingredients of Okinawa, a prefecture famous for the residents’ longevity.
Ingredients (4 servings)
| Mozuku seaweed | 1 pack |
|---|---|
| Mitsuba (Japanese honeywort) | Several leaves |
| Goya (Bitter gourd) | 1/2 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)
Directions
- Wash the mozuku with water. Remove the seeds and pulp from the goya and cut into semicircular slices.
- Bring the dashi stock to a boil and add the goya. After the goya is cooked, dissolve the miso and add the mozuku.
- Serve the miso soup in bowls with the mitsuba on top.
★ A Note
Both mozuku and goya are standard ingredients in summer. With slimy mozuku and bitter goya, this miso soup will energize you in summer.
