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Colored Wheat Gluten Cake and Japanese Butterbur Miso Soup

Cute pink wheat gluten cake in this miso soup lets you feel the coming of spring.

Ingredients (4 servings)

Nama-umefu (Steamed flower-shaped wheat gluten cake) 8 pieces
(Japanese butterbur)
40 g
(Japanese honeywort)
Several stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Kyushu-sodachi Mugi(Kyushu-grown Barley Miso)

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)


  1. Boil the fuki and cut to 4-cm length. Separate the leaves from the mitsuba and cut the stalks to 3 ~ 4-cm length.
  2. Bring the dashi stock to a boil, add the nama-umefu and fuki and cook.
  3. Add the mitsuba and boil for a short time. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

The flavors of nama-umefu and fuki in this miso soup let you feel the season.

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