Indian spinach (tsurumurasaki) becomes sticky when heated. Enjoy its texture together with hard-gelatinous devil’s tongue (yam cake or konjac) in this miso soup.
|Small konjac balls||12|
|Dashi stock||800 cc|
Mugi (Barley) miso
(Kyushu-grown Barley Miso)
Tsurumurasaki is easily wilted. Preserve it wrapped with newspaper and upright in the vegetable compartment of a refrigerator.