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Tsumire-jiru Miso Soup
Minced chicken balls (tsumire) with a slight ginger flavor are used with burdock shaves in this miso soup.
Ingredients (4 servings)
| Minced chicken | 100 g |
|---|---|
| Burdock | 60 g |
| Mitsuba (Japanese honeywort) | Several leaves |
| Yuzu peel | 1 tablespoon |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
| Combined seasoning | |
| Ginger juice | 1 teaspoon |
| Yolk | 1 |
| Potato starch | 1 teaspoon |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
Directions
- Mix well the minced chicken and combined seasoning and make the mixture into balls (tsumire). Shave the burdock into thin pieces. Shred the yuzu peel.
- Bring the dashi stock to a boil and add the tsumire and burdock. After the ingredients are cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the mitsuba and yuzu peel on top.
★ A Note
Shred the yuzu peel after removing the white pulp. It adds a refreshing flavor to miso soup.
