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Risotto-style Miso Soup
Mixed seafood, onion, mushrooms, carrot and spinach. Various tastes gradually seep into rice. This is a miso-flavor risotto.
Ingredients (4 servings)
| Mixed seafood | 80 g |
|---|---|
| Onion | 20 g |
| Mushrooms | 2 |
| Carrot | 20 g |
| Spinach | 1 stalk |
| Olive oil | 1 teaspoon |
| Melting-type cheese | 40 g |
| Cooked rice | 300 g |
| Black pepper | A dash |
| Grated cheese | 2 teaspoons |
| Dashi stock | 1,000 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Shiro (White) miso
Our product used in this recipe
Shiro Miso
(White Miso)
Directions
- Mince the onion and cut the mushrooms and carrot into proper sizes. Boil the spinach lightly and cut to 3 ~ 4-cm length. Wash the cooked rice with water.
- Heat the olive oil in a pan and pan-fry the mixed seafood, onion, mushrooms and carrot. Add the dashi stock and bring to a boil. Add the rice and boil until tender.
- Dissolve the miso and add the melting-type cheese. After the cheese is melted, serve the miso soup in bowls with the black pepper and grated cheese sprinkled to taste.
★ A Note
Adding melting-type cheese and grated cheese at the end make the taste of the risotto richer.
