365 Days Miso Soup
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Indian Spinach and Devil’s Tongue Miso Soup
Indian spinach (tsurumurasaki) becomes sticky when heated. Enjoy its texture together with hard-gelatinous devil’s tongue (yam cake or konjac) in this miso soup.
Ingredients (4 servings)
| Tsurumurasaki | 1/2 package |
|---|---|
| Small konjac balls | 12 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Boil the tsurumurasaki and cut it into proper sizes. Also boil the konjac to remove harshness.
- Bring the dashi stock to a boil and add the konjac balls and tsurumurasaki.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
Tsurumurasaki is easily wilted. Preserve it wrapped with newspaper and upright in the vegetable compartment of a refrigerator.
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)
