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Scallop and Winter Melon Miso Soup
Savory scallops and mild winter melon (togan) in this miso soup are relaxing.
Ingredients (4 servings)
| Fresh scallops | 4 |
|---|---|
| Togan | 80 g |
| Yaki-fu (Grilled wheat gluten cakes) | 8 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Aka (Red) miso
Our product used in this recipe
Akadashi
(Red Dashi-added Miso)
Directions
- Cut the scallops into halves. Peel the togan and cut into 1-cm cubes.
- Place the ingredients of 1 in the dashi stock and boil until tender. After the ingredient are cooked, add the yaki-fu.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
Although the winter melon has “winter” in its name, its season is actually summer. It was named so because it could be stored for a long period.
