365 Days Miso Soup
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Chestnut and Rice Cake Miso Soup
Rice cake (mochi) is used in this miso soup together with chestnut in season.
Ingredients (4 servings)
| Fresh chestnuts | 4 |
|---|---|
| Mochi | 4 cakes |
| Kinusaya (Green snow peas) | 4 pods |
| Edible chrysanthemum | 4 flower heads |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Remove the husks and skins from the chestnuts and boil. Slightly soften the mochi in a microwave oven. Boil the kinusaya lightly and cut diagonally into halves.
- Bring the dashi stock to a boil, lower the heat and dissolve the miso. Add the mochi and cook.
- Serve the miso soup in bowls with the chestnuts, kinusaya and edible chrysanthemum on top.
★ A Note
Using fresh chestnuts brings an excellent taste and flavor. Although it is not easy to remove their husks and skins, it is worth trying.
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
