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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

Mugi (Barley) miso

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. 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.
  2. Bring the dashi stock to a boil, lower the heat and dissolve the miso. Add the mochi and cook.
  3. 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.

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