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Squid and Japanese Parsley Miso Soup
The tender texture of squid and the crispy texture of Japanese parsley (seri) are appetizing.
Ingredients (4 servings)
| Squid | 120 g |
|---|---|
| Seri | 1/4 bunch |
| Magic Red or Benitade (Water pepper) | 2 tablespoons |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)
Directions
- Cut the squid into proper sizes. Cut the seri roughly into pieces.
- Bring the dashi stock to a boil and add the ingredients of 1. After the ingredients are cooked, lower the heat and dissolve the miso.
- Serve the miso soup in bowls with the Magic Red on top.
★ A Note
Avoid overcooking squid since it makes the squid hard.
