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Tripe, Burdock and Chinese Chive Miso Soup
This nutritious miso soup imitates tripe stew (motsunabe), a famous stew in Hakata, Kyushu.
Ingredients (4 servings)
| Motsu (Tripe) | 80 g |
|---|---|
| Burdock | 1 |
| Nira (Chinese chive) | 1/2 bunch |
| Dried red pepper | 1/2 |
| Garlic chips | Several |
| 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
- Wash the motsu quickly with water. Shave the burdock into thin pieces and cut the nira into proper sizes. Cut the dried red pepper into round slices.
- Bring the dashi stock to a boil and add the motsu and burdock. After the ingredients are cooked, dissolve the miso and add the nira.
- Serve the miso soup in bowls with the dried red pepper and garlic chips sprinkled.
★ A Note
Burdock and nira reduce the peculiar smell of motsu.
