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Peanut Sprout and Red Bell Pepper Miso Soup

This miso soup adds something new to an ordinary bean sprout miso soup.

Ingredients (4 servings)

Peanut sprouts 80 g
Red bell peppers 2
Kyofu usuage (Kyoto-style thin deep-fried tofu) 1 piece
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Shiro (White) miso

Our product used in this recipe

Shiro (White) miso

Shiro Miso
(White Miso)


  1. Rinse the peanut sprouts. Cut the red bell peppers lengthwise into halves, remove the seeds and slice them thinly. Remove oil from the Kyofu usage by pouring boiling water over it and slice it into 5 ~ 7-mm pieces.
  2. Bring the dashi stock to a boil and add the peanut sprouts and red bell peppers. Boil for a moment and add the Kyofu usage.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

Crispy peanut sprouts give a good taste.

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