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Ishikari-jiru-style Miso Soup
This miso soup is full of winter ingredients reminding Hokkaido. Add butter to taste.
Ingredients (4 servings)
| Salmon | 50 g |
|---|---|
| Daikon radish | 1/4 |
| Carrot | 1/2 |
| Burdock | 1/3 |
| Konjac (Devil’s tongue) | 1/4 cake |
| Kona-zansho (Japanese pepper powder) | A dash |
| Butter | 1 tablespoon |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
Directions
- Cut the salmon into proper sizes and the daikon radish, carrot and burdock into chunks. Boil the konjac in water and tear into pieces with a spoon.
- Bring the dashi stock to a boil and add the ingredients. After the ingredients are cooked, dissolve the miso and add the butter.
- Serve the miso soup in bowls with the kona-zansho sprinkled.
★ A Note
Enjoy this miso soup of various root vegetables together with salmon and butter flavor.
