365 Days Miso Soup
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Steamed Wheat Gluten Cake and Bamboo Shoot Miso Soup
Bamboo shoots are in season in spring. Enjoy their flavor with this miso soup.
Ingredients (4 servings)
| Nama-fu (Steamed wheat gluten cake) |
120 g |
|---|---|
| Bamboo shoot | 40 g |
| Kaiwaredaikon (White radish sprouts) |
Several sprouts |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Cut the nama-fu to 1-cm width and slice the bamboo shoot.
- Bring the dashi stock to a boil, add the nama-fu and bamboo shoot and cook.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the kaiwaredaikon on top.
★ A Note
Use a bamboo shoot from which harshness has already been removed to save the trouble of doing it. The tender skins at the tip of the bamboo shoot are very tasty.
Type of Miso
Kome (Rice) miso
