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Tsumire-jiru Miso Soup

Minced chicken balls (tsumire) with a slight ginger flavor are used with burdock shaves in this miso soup.

Ingredients (4 servings)

Minced chicken 100 g
Burdock 60 g
Mitsuba (Japanese honeywort) Several leaves
Yuzu peel 1 tablespoon
Dashi stock 800 cc
Miso 3-1/2 tablespoons
Combined seasoning
Ginger juice 1 teaspoon
Yolk 1
Potato starch 1 teaspoon

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. Mix well the minced chicken and combined seasoning and make the mixture into balls (tsumire). Shave the burdock into thin pieces. Shred the yuzu peel.
  2. Bring the dashi stock to a boil and add the tsumire and burdock. After the ingredients are cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the mitsuba and yuzu peel on top.

★ A Note

Shred the yuzu peel after removing the white pulp. It adds a refreshing flavor to miso soup.

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