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Shrimp and Winter Melon Miso Soup
Enjoy melting winter melon (togan) and fresh shrimp in this miso soup.
Ingredients (4 servings)
| Shrimps | 4 |
|---|---|
| Togan | 80 g |
| Kaiwaredaikon (White radish sprouts) | Several sprouts |
| Sake | 1 teaspoon |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Kome (Rice) miso
Directions
- Peel the togan thickly and cut into proper sizes. Remove the shells from the shrimps and boil in hot water with the sake.
- Bring the dashi stock to a boil and add the togan and shrimps. After the ingredients are cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the kaiwaredaikon on top.
★ A Note
Although togan (winter melon) has “winter” in its name, it is actually a summer vegetable. Other than miso soup, use togan in various simmered dishes.
