365 Days Miso Soup
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Risotto-style Miso Soup
Mixed seafood, onion, mushrooms, carrot and spinach. Various tastes gradually seep into rice. This is a miso-flavor risotto.
Ingredients (4 servings)
| Mixed seafood | 80 g |
|---|---|
| Onion | 20 g |
| Mushrooms | 2 |
| Carrot | 20 g |
| Spinach | 1 stalk |
| Olive oil | 1 teaspoon |
| Melting-type cheese | 40 g |
| Cooked rice | 300 g |
| Black pepper | A dash |
| Grated cheese | 2 teaspoons |
| Dashi stock | 1,000 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Mince the onion and cut the mushrooms and carrot into proper sizes. Boil the spinach lightly and cut to 3 ~ 4-cm length. Wash the cooked rice with water.
- Heat the olive oil in a pan and pan-fry the mixed seafood, onion, mushrooms and carrot. Add the dashi stock and bring to a boil. Add the rice and boil until tender.
- Dissolve the miso and add the melting-type cheese. After the cheese is melted, serve the miso soup in bowls with the black pepper and grated cheese sprinkled to taste.
★ A Note
Adding melting-type cheese and grated cheese at the end make the taste of the risotto richer.
Type of Miso
Shiro (White) miso
Our product used in this recipe
Shiro Miso
(White Miso)
