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White Bok Choy and Deep-fried Ginkgo Nuts Miso Soup

The flavor of crispy deep-fried ginkgo nuts in the miso soup lets you feel the coming of fall.

Ingredients (4 servings)

Ginkgo nuts 20
Shirona (White bok choy) 4 leaves
Sansho (Japanese pepper) A pinch
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Remove the shells from the ginkgo nuts, leaving the inner skin on the kernels, and deep-fry them. Cut the shirona leaves to 3 ~ 4-cm length.
  2. Bring the dashi stock to a boil and boil the shirona.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the deep-fried ginkgo nuts on top and the sansho sprinkled to taste.

★ A Note

Shirona is a member of the Chinese cabbage family. It does not have a distinctive taste and is easy to use for miso soup.

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