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Chop-Suey-Like Miso Soup
This miso soup offers a plenty of ingredients: pork, shrimps and other vegetables.
Ingredients (4 servings)
| Pork | 80 g |
|---|---|
| Boiled quail eggs | 4 |
| Shrimps | 8 |
| Chinese cabbage | 2 leaves |
| Carrot | 1/5 |
| Dried shiitake mushrooms | 2 |
| Kinusaya (Green snow peas) | 4 pods |
| Boiled bamboo shoot | 20 g |
| Salt | A pinch |
| Pepper | A pinch |
| Potato starch with water | 1 tablespoon |
| Vegetable oil | 1 teaspoon |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
Directions
- Cut the pork into proper sizes and the Chinese cabbage into a little smaller pieces. Cut the carrots and boiled bamboo shoot into rectangles. Rehydrate the dried shiitake mushrooms in water and slice them. Cut the kinusaya diagonally into halves.
- Heat the oil in a pan and sir-fry the shrimps, boiled quail eggs and the ingredients of 1 and season lightly with the salt and pepper. Add the dashi stock and dissolve the miso.
- Add the potato starch with water to thicken. Serve the miso soup in bowls.
★ A Note
This miso soup is a treat rich in tastes from various ingredients.
