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365 Days Miso Soup

Scallop and Winter Melon Miso Soup

Scallop and Winter Melon Miso Soup

Savory scallops and mild winter melon (togan) in this miso soup are relaxing.

Ingredients (4 servings)

Fresh scallops 4
Togan 80 g
Yaki-fu (Grilled wheat gluten cakes) 8
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Directions

  1. Cut the scallops into halves. Peel the togan and cut into 1-cm cubes.
  2. Place the ingredients of 1 in the dashi stock and boil until tender. After the ingredient are cooked, add the yaki-fu.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note
Although the winter melon has “winter” in its name, its season is actually summer. It was named so because it could be stored for a long period.

Type of Miso

Aka (Red) miso

Our product used in this recipe

Aka (Red) miso

Akadashi
(Red Dashi-added Miso)

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