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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)
Type of Miso
Shiro (White) miso
Our product used in this recipe
- Cut the komatsuna into proper sizes.
- 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.
- 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.