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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)
|Konegi (Thin green onion)
Type of Miso
Kome (Rice) miso
- 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.