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365 Days Miso Soup

Chikuwa Fish Cake and Asparagus Miso Soup

Chikuwa Fish Cake and Asparagus Miso Soup

Combination of tender spring asparagus and delicate-taste chikuwa.

Ingredients (4 servings)

Chikuwa (Tubular fish cake) 2 sticks
Asparagus 4 spears
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Directions

  1. Slice the chikuwa. Remove the tough base-parts of the asparagus and slice it diagonally.
  2. Bring the dashi stock to a boil and add the chikuwa. After the chikuwa is cooked, dissolve the miso and boil only for a moment.
  3. Add the asparagus just before you stop heating.
  4. Serve the miso soup in bowls.

★ A Note
Add asparagus just before you stop heating since it is easily cooked.

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Kyushu-sodachi Mugi

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)

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