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Japanese Mustard Spinach and Soybean Sprouts Spicy Miso Soup

The combination of crispy Japanese mustard spinach (komatsuna) and soybean sprouts goes well with spicy cayenne pepper powder (ichimi-togarashi).

Ingredients (4 servings)

Komatsuna 1/2 bunch
Soybean sprouts 1/2 package
Ichimi-togarashi A pinch
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Shiro (White) miso

Our product used in this recipe

Shiro (White) miso

Shiro Miso
(White Miso)


  1. Cut the komatsuna into proper sizes.
  2. Bring the dashi stock to a boil and add the komatsuna and soybean sprouts. After the ingredients are cooked, dissolve the miso and boil only for a moment.
  3. Serve the miso soup in bowls with ichimi-togarashi sprinkled.

★ A Note

Komatsuna in season tastes less harsh. Cooking it lightly is enough to eat.

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