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Autumn Assortment Miso soup
This is a miso soup of assorted burdock, nameko mushrooms, colored wheat gluten cakes (momiji-fu), deep-fried tofu (aburaage) and ginkgo nuts. It lets you feel autumn.
Ingredients (4 servings)
| Ginkgo nuts | 8 |
|---|---|
| Nameko mushrooms | 1/2 pack |
| Momiji-fu | 12 pieces |
| Aburaage | 1/2 piece |
| Burdock | 1/2 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)
Directions
- Remove the shells from the ginkgo nuts, boil in salt water and peel the thin skin. Boil the nameko mushrooms for a short time and cut the aburaage to 1-cm width. Thinly slice the burdock diagonally.
- Bring the dashi stock to a boil and add the burdock. After the burdock is cooked, add the nameko, momiji-fu, aburaage and ginkgo nuts and boil for a moment.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
You can add more mushrooms to the miso soup to improve its taste further.
