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Sukiyaki-style Miso Soup

Sukiyaki is a Japanese beef stew. This is a feast miso soup for enjoying sukiyaki easily in fall.

Ingredients (4 servings)

Beef 40 g
Musubi-shirataki (Tied konjac yam noodles) 80 g
Yaki-dofu (Grilled tofu) 1/4 cake
Naga-negi (Japanese leek) 4 cm
Shiitake mushrooms 4
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Ikiteru Junsei Aka
(Living Pure Red Miso)


  1. Cut the beef into proper sizes and the yaki-dofu into cubes of a proper size. Remove the dust from the shiitake mushrooms. Remove harshness from the musubi-shirataki by boiling in water for a few minutes. Slice the naga-negi diagonally.
  2. Boil the ingredients of 1 except the naga-negi in the dashi stock and simmer while skimming off the scum.
  3. Lower the heat, dissolve the miso and add the naga-negi. Serve the miso soup in bowls.

★ A Note

Adding the green portion of naga-negi makes the miso soup look better. Shungiku (garland chrysanthemum) can also be a good ingredient for this miso soup.

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