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Squid Noodle and Pea Sprout Miso Soup
Enjoy savory squid noodles (ikasomen*) and fragrant pea sprouts (tomyo) in this miso soup.
* Ikasomen: squid thinly shredded like noodles.
Ingredients (4 servings)
| Ikasomen (available on the market) | 120 g |
|---|---|
| Tomyo (Pea sprouts) | 1/2 pack |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Kome (Rice) miso
Directions
- Cut the tomyo to 2 ~ 3-cm length.
- Bring the dashi stock to a boil and add the ikasomen for quick boiling. Add the tomyo.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
Harvest tomyo by cutting off each sprout leaving two lateral buds near the base. Place the base in a plate with water and change the water everyday. Tomyo sprouts grow very rapidly, and in about 10 days you can harvest tomyo again.
