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Fresh Wood Ear Mushroom and Soybean Sprout Miso Soup

Crunchy fresh wood ear mushrooms (kikurage) and crispy soybean sprouts will make you want an additional bowl.

Ingredients (4 servings)

Fresh kikurage 4 pieces
Soybean sprouts 120 g
Konegi (Thin green onion) 2 stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Remove wood chips, if any, from the kikurage and cut into proper sizes. Wash the soybean sprouts and cut the konegi to about 2-cm length.
  2. Bring the dashi stock to a boil. Add the fresh kikurage and soybean sprouts and boil for a moment.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the konegi sprinkled.

★ A Note

Enjoy fresh kikurage and soybean sprouts, which are low-calorie and full of dietary fiber, in this miso soup.

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