Shoyu,miso,dressing,recipe,kyusyu,ooita,usuki,Fundokin
HOME >
Recipes > 365 Days Miso Soup > Rice Cake and Noodle Miso Soups > Colored Wheat Gluten Cake and Japanese Butterbur Miso Soup
- Search among all miso soups
Colored Wheat Gluten Cake and Japanese Butterbur Miso Soup
Cute pink wheat gluten cake in this miso soup lets you feel the coming of spring.
Ingredients (4 servings)
| Nama-umefu (Steamed flower-shaped wheat gluten cake) | 8 pieces |
|---|---|
| Fuki (Japanese butterbur) |
40 g |
| Mitsuba (Japanese honeywort) |
Several stalks |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)
Directions
- Boil the fuki and cut to 4-cm length. Separate the leaves from the mitsuba and cut the stalks to 3 ~ 4-cm length.
- Bring the dashi stock to a boil, add the nama-umefu and fuki and cook.
- Add the mitsuba and boil for a short time. Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
The flavors of nama-umefu and fuki in this miso soup let you feel the season.
