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Miso Soup a la New Year’s Soup
This is a different version of New Year’s soup. It is a miso soup of early spring full of ingredients.
Ingredients (4 servings)
| Taros | 2 |
|---|---|
| Chicken | 80 g |
| Yellowtail | 120 g |
| Shiitake mushrooms | 2 |
| Carrot | 2 cm |
| Daikon radish | 4 cm |
| Small temari-fu (Colored wheat gluten cake balls) | 8 |
| Small mochi (rice cakes) | 4 |
| Komatsuna (Japanese mustard spinach) | 1 plant |
| Yuzu peel | 1 tablespoon |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)
Directions
- Cut the yellowtail and chicken into proper sizes and the taros and shiitake mushrooms into chunks. Cut the daikon radish into 1-cm half circles. Slice the carrot and shape into flower shapes. Heat the small mochi in a microwave oven until tender. Cut the komatsuna to 4 ~ 5-cm length and shred the yuzu peel.
- Boil the yellowtail, chicken, taros, carrot, shiitake and daikon in the dashi stock. After the ingredients are cooked, add the small mochi, small temari-fu and komatsuna and boil for a moment.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the yuzu peel on top.
★ A Note
This miso soup is full of nutrition. Enjoy it abundantly.
