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Miso Soup in the Bird’s Nest Style
Only with a quail egg and scallion (wakegi), this miso lets you feel changes of seasons.
Ingredients (4 servings)
| Quail eggs | 4 |
|---|---|
| Wakegi | 8 stalks |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Ikiteru Junsei Aka
(Living Pure Red Miso)
Directions
- Boil the quail eggs, peel the shells and cut into halves. Cut the wakegi diagonally to 5 ~ 6-cm length.
- Bring the dashi stock to a boil, add the wakegi and boil for a short time. Lower the heat and dissolve the miso.
- Serve the miso soup in bowls with the quail eggs on top.
★ A Note
You can use seasonal edible flowers, grasses or vegetables to express a season in miso soup.
