Enjoy savory squid noodles (ikasomen*) and fragrant pea sprouts (tomyo) in this miso soup.
* Ikasomen: squid thinly shredded like noodles.
|Ikasomen (available on the market)||120 g|
|Tomyo (Pea sprouts)||1/2 pack|
|Dashi stock||800 cc|
Kome (Rice) miso
Harvest tomyo by cutting off each sprout leaving two lateral buds near the base. Place the base in a plate with water and change the water everyday. Tomyo sprouts grow very rapidly, and in about 10 days you can harvest tomyo again.