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365 Days Miso Soup

Indian Spinach and Devil’s Tongue Miso Soup

Indian Spinach and Devil’s Tongue Miso Soup

Indian spinach (tsurumurasaki) becomes sticky when heated. Enjoy its texture together with hard-gelatinous devil’s tongue (yam cake or konjac) in this miso soup.

Ingredients (4 servings)

Tsurumurasaki 1/2 package
Small konjac balls 12
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Directions

  1. Boil the tsurumurasaki and cut it into proper sizes. Also boil the konjac to remove harshness.
  2. Bring the dashi stock to a boil and add the konjac balls and tsurumurasaki.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note
Tsurumurasaki is easily wilted. Preserve it wrapped with newspaper and upright in the vegetable compartment of a refrigerator.

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)

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