Shoyu,miso,dressing,recipe,kyusyu,ooita,usuki,Fundokin
HOME >
Recipes > 365 Days Miso Soup > Light-Colored Vegetable Miso Soups > Cucumber and Young Ginger Miso Soup
- Search among all miso soups
Cucumber and Young Ginger Miso Soup
Savory chicken breast, crispy cucumber and less pungent young ginger make this miso soup very tasty.
Ingredients (4 servings)
| Chicken breast | 2 strips |
|---|---|
| Cucumber | 1 |
| Young ginger | 1 piece (15 g) |
| Shichimi-togarashi (Japanese mixed spices) |
A pinch |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Kyushu-san Mutenka Awase Aka
(Living, Kyushu-grown, Additive-free Red Mixed Miso)
Directions
- Cut the chicken breast into proper sizes. Slice the cucumber into rounds and shred the young ginger into thin strips.
- Bring the dashi stock to a boil and add the chicken breast. After the chicken breast is cooked, dissolve the miso.
- Serve the miso soup in bowls with the sliced cucumber and shredded ginger on top and the shichimi-togarashi sprinkled to taste.
★ A Note
The season of young ginger, which is less pungent, is from June to August in Japan. Enjoy a lot of young ginger in your daily miso soup.
