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Recipes > 365 Days Miso Soup > Rice Cake and Noodle Miso Soups > Chestnut and Rice Cake Miso Soup
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Chestnut and Rice Cake Miso Soup
Rice cake (mochi) is used in this miso soup together with chestnut in season.
Ingredients (4 servings)
| Fresh chestnuts | 4 |
|---|---|
| Mochi | 4 cakes |
| Kinusaya (Green snow peas) | 4 pods |
| Edible chrysanthemum | 4 flower heads |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
Directions
- Remove the husks and skins from the chestnuts and boil. Slightly soften the mochi in a microwave oven. Boil the kinusaya lightly and cut diagonally into halves.
- Bring the dashi stock to a boil, lower the heat and dissolve the miso. Add the mochi and cook.
- Serve the miso soup in bowls with the chestnuts, kinusaya and edible chrysanthemum on top.
★ A Note
Using fresh chestnuts brings an excellent taste and flavor. Although it is not easy to remove their husks and skins, it is worth trying.
