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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

Mugi (Barley) miso

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. 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.
  2. 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.
  3. 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.

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