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Japanese Mustard Spinach and Soybean Sprouts Spicy Miso Soup
The combination of crispy Japanese mustard spinach (komatsuna) and soybean sprouts goes well with spicy cayenne pepper powder (ichimi-togarashi).
Ingredients (4 servings)
| Komatsuna | 1/2 bunch |
|---|---|
| Soybean sprouts | 1/2 package |
| Ichimi-togarashi | A pinch |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Shiro (White) miso
Our product used in this recipe
Shiro Miso
(White Miso)
Directions
- Cut the komatsuna into proper sizes.
- Bring the dashi stock to a boil and add the komatsuna and soybean sprouts. After the ingredients are cooked, dissolve the miso and boil only for a moment.
- Serve the miso soup in bowls with ichimi-togarashi sprinkled.
★ A Note
Komatsuna in season tastes less harsh. Cooking it lightly is enough to eat.
