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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)
|Shirona (White bok choy)
|Sansho (Japanese pepper)
Type of Miso
Kome (Rice) miso
- 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.
- Bring the dashi stock to a boil and boil the shirona.
- 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.