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Pickled Japanese Apricot, Shiso Leave and Roasted Dried Laver Miso Soup

The combination of ingredients in this miso soup is best when you have no appetite or a poor stomach condition.

Ingredients (4 servings)

Umeboshi (Pickled Japanese apricots) 4
Ohba (Shiso leaves) 2
Yaki-nori (Roasted dried laver) 4 pieces
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Nama-zume Mutenka Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)

Directions

  1. Remove the pits from the umeboshi and mince the drupe with a knife. Shred the ohba thinly and tear the yaki-nori into small pieces.
  2. Bring the dashi stock to a boil. Lower the heat and dissolve the miso.
  3. Place the umeboshi in bowls and pour in the miso soup. Serve the miso soup with the yaki-nori sprinkled and the ohba on top.

★ A Note

This miso soup is best for summer! Salty umeboshi and fragrant ohba increase your appetite when you are tired after sweating a lot.

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