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Squid Noodle and Pea Sprout Miso Soup

Enjoy savory squid noodles (ikasomen*) and fragrant pea sprouts (tomyo) in this miso soup.
* Ikasomen: squid thinly shredded like noodles.

Ingredients (4 servings)

Ikasomen (available on the market) 120 g
Tomyo (Pea sprouts) 1/2 pack
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Cut the tomyo to 2 ~ 3-cm length.
  2. Bring the dashi stock to a boil and add the ikasomen for quick boiling. Add the tomyo.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

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.

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