365 Days Miso Soup
- Search among all miso soups
Healthy Miso Soup Full of Vegetables
This is a healthy but rich miso soup suitable for nice early summer days.
Ingredients (4 servings)
| Eggplant | 1/2 |
|---|---|
| Daikon radish | 3 cm |
| Shimeji mushroom | 1/2 pack |
| Tofu | 1/4 cake |
| Dried wakame (brown seaweed) |
4 g |
| Asatsuki (Japanese chive) | 1 stalk |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Cut the eggplant and daikon radish into proper sizes. Cut the base off the shimeji and separate into smaller bunches. Cut the tofu into 1-cm cubes. Chop the asatsuki into fine pieces. Rehydrate the dried wakame and drain it.
- Bring the dashi stock to a boil and add the ingredients. After the ingredients are cooked, dissolve the miso.
- Serve the miso soup in bowls with the asatsuki sprinkled.
★ A Note
Add shimeji mushroom in the dashi stock when it is still cold. It makes the miso soup more flagrant and better.
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)
