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Recipes > 365 Days Miso Soup > Tuber and Root Miso Soups > Taro, Fresh Shiitake and Kabosu Miso Soup
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Taro, Fresh Shiitake and Kabosu Miso Soup
Kabosu* has a refreshing citrus flavor. People in Oita squeeze kabosu in miso soup.
* A Japanese citrus fruit.
Ingredients (4 servings)
| Taros | 3 |
|---|---|
| Fresh shiitake mushrooms | 2 |
| Kabosu | 1 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)
Directions
- Peel the taros and cut into proper sizes. Slice the fresh shiitake mushrooms and cut the kabosu into wedges.
- Bring the dashi stock to a boil and add the taros and fresh shiitake. After the ingredients are cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the kabosu on top.
★ A Note
Both shiitake mushrooms and kabosu are specialties of Oita. This miso soup is one with local specialties of Oita.
