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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

Mugi (Barley) miso

Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)


  1. Wash the mozuku with water. Remove the seeds and pulp from the goya and cut into semicircular slices.
  2. Bring the dashi stock to a boil and add the goya. After the goya is cooked, dissolve the miso and add the mozuku.
  3. 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.

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