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365 Days Miso Soup

Japanese Butterbur Sprout and Brown Seaweed Miso Soup

Japanese Butterbur Sprout and Brown Seaweed Miso Soup

This miso soup is full of spring flavors.

Ingredients (4 servings)

Fukinoto
(Japanese butterbur sprouts)
8
Dried wakame
(brown seaweed)
5 g
Kinome
(Young leaves of sansho, or Japanese pepper)
A few
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Directions

  1. Slice the fukinoto and rehydrate the wakame.
  2. Bring the dashi stock to a boil and add the fukinoto and wakame. After the ingredients are cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with kinome on top.

★ A Note
Although fukinoto becomes blackish when heated, its taste is unchanged.

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Nama-zume Mutenka Awase

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)

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