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Japanese Butterbur, Cod Roe and Young Japanese Pepper Leaf Miso Soup
Enjoy the flavor of Japanese butterbur (fuki) and the taste of cod roe (mako) in this miso soup.
Ingredients (4 servings)
|Kinome (Young Japanese pepper leaves)
Type of Miso
Kome (Rice) miso
- Boil the fuki and cut to 5-cm length. Cut the mako into proper sizes.
- Bring the dashi stock to a boil and add the fuki and mako to cook.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the kinome on top.
★ A Note
The vivid green of fuki and the white of mako in this miso soup are enjoyable to look.