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Indian Spinach and Devil’s Tongue Miso Soup

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.

Ingredients (4 servings)

Tsurumurasaki 1/2 package
Small konjac balls 12
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)


  1. Boil the tsurumurasaki and cut it into proper sizes. Also boil the konjac to remove harshness.
  2. Bring the dashi stock to a boil and add the konjac balls and tsurumurasaki.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

Tsurumurasaki is easily wilted. Preserve it wrapped with newspaper and upright in the vegetable compartment of a refrigerator.

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