365 Days Miso Soup
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Pickled Japanese Apricot, Shiso Leave and Roasted Dried Laver Miso Soup
The combination of ingredients in this miso soup is best when you have no appetite or a poor stomach condition.
Ingredients (4 servings)
| Umeboshi (Pickled Japanese apricots) | 4 |
|---|---|
| Ohba (Shiso leaves) | 2 |
| Yaki-nori (Roasted dried laver) | 4 pieces |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Remove the pits from the umeboshi and mince the drupe with a knife. Shred the ohba thinly and tear the yaki-nori into small pieces.
- Bring the dashi stock to a boil. Lower the heat and dissolve the miso.
- Place the umeboshi in bowls and pour in the miso soup. Serve the miso soup with the yaki-nori sprinkled and the ohba on top.
★ A Note
This miso soup is best for summer! Salty umeboshi and fragrant ohba increase your appetite when you are tired after sweating a lot.
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)
