365 Days Miso Soup
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Mugwort Wheat Gluten Cake and Ostrich Fern Miso Soup
A tender aroma of mugwort (yomogi) and the flavor of ostrich fern (kogomi) give a taste of spring.
Ingredients (4 servings)
| Yomogi-fu (Mugwort wheat gluten cake) | 150 g |
|---|---|
| Kogomi | 8 stalks |
| Negi (Japanese leek) | 1/4 stalk |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Cut the yomogi-fu into proper sizes. Boil the kogomi and cut them into 4-cm lengths. Chop the negi.
- Bring the dashi stock to a boil and add the kogomi. After the kogomi is cooked, dissolve the miso and add the yomogi-fu.
- Serve the miso soup in bowls with the negi sprinkled.
★ A Note
The season of kogomi is short. This is a special miso soup for spring.
Type of Miso
Shiro (White) miso
Our product used in this recipe
Shiro Miso
(White Miso)
