365 Days Miso Soup
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Spring Turnip and 5-Color Rice Cracker Bits Miso Soup
Spring turnips are in season from March through May in Japan. This miso soup is good for the Girl’s Festival.
Ingredients (4 servings)
| Small spring turnips | 2 |
|---|---|
| Sushi-age (Square deep-fried tofu) |
2 pieces |
| Goshiki-arare (Five-color rice cracker bits) |
2 tablespoons |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Cut the leaves off the spring turnips with 1-cm stalks left and cut each of them into 6 wedges. Cut the sushi-age into 2-cm squares.
- Boil the turnips in the dashi stock. After the turnips become tender, add the sushi-age and boil for a moment.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the goshiki-arare sprinkled.
★ A Note
Enjoy tender spring turnips and crispy goshiki-arare in the miso soup.
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
