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Minced Shrimp and Bamboo Grass Shoot Miso Soup
With bamboo grass shoots (sasa-takenoko) and Japanese pepper (sansho), this miso soup is full of spring flavors.
Ingredients (4 servings)
|Dried wakame seaweed
|Kinome (Young leaves of sansho)
Type of Miso
Kome (Rice) miso
- Cut the sasa-takenoko to 1 ~ 2-cm length. Rehydrate the wakame in water and drain. Make balls with the minced shrimp.
- Bring the dashi stock to a boil and add the minced shrimp balls and sasa-takenoko to cook.
- Lower the heat and dissolve the miso. Add the wakame and boil for a moment. Serve the miso soup in bowls with the kinome on top.
★ A Note
While there are various kinds of bamboo shoots, sasa-takenoko has less harshness and is for everyone.