365 Days Miso Soup
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Colored Wheat Gluten Cake and Japanese Butterbur Miso Soup
Cute pink wheat gluten cake in this miso soup lets you feel the coming of spring.
Ingredients (4 servings)
| Nama-umefu (Steamed flower-shaped wheat gluten cake) | 8 pieces |
|---|---|
| Fuki (Japanese butterbur) |
40 g |
| Mitsuba (Japanese honeywort) |
Several stalks |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Boil the fuki and cut to 4-cm length. Separate the leaves from the mitsuba and cut the stalks to 3 ~ 4-cm length.
- Bring the dashi stock to a boil, add the nama-umefu and fuki and cook.
- Add the mitsuba and boil for a short time. Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
The flavors of nama-umefu and fuki in this miso soup let you feel the season.
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)
