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365 Days Miso Soup

Colored Wheat Gluten Cake and Japanese Butterbur Miso Soup

Colored Wheat Gluten Cake and Japanese Butterbur Miso Soup

Cute pink wheat gluten cake in this miso soup lets you feel the coming of spring.

Ingredients (4 servings)

Nama-umefu (Steamed flower-shaped wheat gluten cake) 8 pieces
Fuki
(Japanese butterbur)
40 g
Mitsuba
(Japanese honeywort)
Several stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Directions

  1. Boil the fuki and cut to 4-cm length. Separate the leaves from the mitsuba and cut the stalks to 3 ~ 4-cm length.
  2. Bring the dashi stock to a boil, add the nama-umefu and fuki and cook.
  3. Add the mitsuba and boil for a short time. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note
The flavors of nama-umefu and fuki in this miso soup let you feel the season.

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Kyushu-sodachi Mugi(Kyushu-grown Barley Miso)

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)

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