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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)

(Steamed wheat gluten cake)
120 g
Bamboo shoot 40 g
(White radish sprouts)
Several sprouts
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Cut the nama-fu to 1-cm width and slice the bamboo shoot.
  2. Bring the dashi stock to a boil, add the nama-fu and bamboo shoot and cook.
  3. 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.

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