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Recipes > 365 Days Miso Soup > Light-Colored Vegetable Miso Soups > Fresh Wood Ear Mushroom and Soybean Sprout Miso Soup
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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
Directions
- 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.
- Bring the dashi stock to a boil. Add the fresh kikurage and soybean sprouts and boil for a moment.
- 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.
