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Wheat Gluten Cake and Potato Miso Soup
Enjoy fluffy potato and chewy ring-shaped wheat gluten cake (chikuwabu)..
Ingredients (4 servings)
| Chikuwabu | 10 cm |
|---|---|
| Potatoes | 2 |
| Dried wakame seaweed | 2 g |
| Mizuna (Potherb mustard) | 2 stalks |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Kome (Rice) miso
Directions
- Rehydrate the dried wakame seaweed in water and drain it. Slice the chikuwabu into 16 pieces. Cut the potatoes into round slices and the mizuna to 4-cm length.
- Boil the potatoes in the dashi stock. After the potatoes become tender, add the mizuna and boil for a moment. Lower the heat and dissolve the miso.
- Add the chikuwabu and wakame and boil for a short time. Serve the miso soup in bowls.
★ A Note
This is a delicious miso soup you would not be tired of.
