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Recipes > 365 Days Miso Soup > Vegetable Miso Soups > Peanut Sprout and Red Bell Pepper Miso Soup
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Peanut Sprout and Red Bell Pepper Miso Soup
This miso soup adds something new to an ordinary bean sprout miso soup.
Ingredients (4 servings)
| Peanut sprouts | 80 g |
|---|---|
| Red bell peppers | 2 |
| Kyofu usuage (Kyoto-style thin deep-fried tofu) | 1 piece |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Shiro (White) miso
Our product used in this recipe
Shiro Miso
(White Miso)
Directions
- Rinse the peanut sprouts. Cut the red bell peppers lengthwise into halves, remove the seeds and slice them thinly. Remove oil from the Kyofu usage by pouring boiling water over it and slice it into 5 ~ 7-mm pieces.
- Bring the dashi stock to a boil and add the peanut sprouts and red bell peppers. Boil for a moment and add the Kyofu usage.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
Crispy peanut sprouts give a good taste.
