Shoyu,miso,dressing,recipe,kyusyu,ooita,usuki,Fundokin
HOME >
Recipes > 365 Days Miso Soup > Seaweed Miso Soups > Pickled Japanese Apricot, Shiso Leave and Roasted Dried Laver Miso Soup
- Search among all miso soups
Pickled Japanese Apricot, Shiso Leave and Roasted Dried Laver Miso Soup
The combination of ingredients in this miso soup is best when you have no appetite or a poor stomach condition.
Ingredients (4 servings)
| Umeboshi (Pickled Japanese apricots) | 4 |
|---|---|
| Ohba (Shiso leaves) | 2 |
| Yaki-nori (Roasted dried laver) | 4 pieces |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)
Directions
- Remove the pits from the umeboshi and mince the drupe with a knife. Shred the ohba thinly and tear the yaki-nori into small pieces.
- Bring the dashi stock to a boil. Lower the heat and dissolve the miso.
- Place the umeboshi in bowls and pour in the miso soup. Serve the miso soup with the yaki-nori sprinkled and the ohba on top.
★ A Note
This miso soup is best for summer! Salty umeboshi and fragrant ohba increase your appetite when you are tired after sweating a lot.
