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Steamed Wheat Gluten Cake and Bamboo Shoot Miso Soup
Bamboo shoots are in season in spring. Enjoy their flavor with this miso soup.
Ingredients (4 servings)
| Nama-fu (Steamed wheat gluten cake) |
120 g |
|---|---|
| Bamboo shoot | 40 g |
| Kaiwaredaikon (White radish sprouts) |
Several sprouts |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Kome (Rice) miso
Directions
- Cut the nama-fu to 1-cm width and slice the bamboo shoot.
- Bring the dashi stock to a boil, add the nama-fu and bamboo shoot and cook.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the kaiwaredaikon on top.
★ A Note
Use a bamboo shoot from which harshness has already been removed to save the trouble of doing it. The tender skins at the tip of the bamboo shoot are very tasty.
