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Sukiyaki-style Miso Soup
Sukiyaki is a Japanese beef stew. This is a feast miso soup for enjoying sukiyaki easily in fall.
Ingredients (4 servings)
| Beef | 40 g |
|---|---|
| Musubi-shirataki (Tied konjac yam noodles) | 80 g |
| Yaki-dofu (Grilled tofu) | 1/4 cake |
| Naga-negi (Japanese leek) | 4 cm |
| Shiitake mushrooms | 4 |
| 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
- Cut the beef into proper sizes and the yaki-dofu into cubes of a proper size. Remove the dust from the shiitake mushrooms. Remove harshness from the musubi-shirataki by boiling in water for a few minutes. Slice the naga-negi diagonally.
- Boil the ingredients of 1 except the naga-negi in the dashi stock and simmer while skimming off the scum.
- Lower the heat, dissolve the miso and add the naga-negi. Serve the miso soup in bowls.
★ A Note
Adding the green portion of naga-negi makes the miso soup look better. Shungiku (garland chrysanthemum) can also be a good ingredient for this miso soup.
