Misoshiru / Mugimiso ｜ Our Regional Cuisines
RECIPE
Ingredients (4 servings)
- Fried thin tofu 12g
- Firm tofu 40g
- Satoimo(=Japanese taro) 80g
- Daikon radish 60g
- Dried shiitake mushroom 2g
- Green onion 20g
- Mugimiso (Barley miso) 60g
- Niboshi (dried sardines) 30g
- Water 500ml
How to cook
1. [Preparation]
(1) Make Dashi (=Japanese soup stock) from dried sardines.
(2) Soak dried shiitake mushrooms in cold water.
(3) Peel satoimo(=Japanese taro) and radish.
(4) Pour boiling water over fried tofu to remove oil.
(5) Cut dried shiitake, satoimo(=Japanese taro), radish, green onion and fried tofu into bite-size pieces.
(6) Dice tofu.2. Bring broth to a boil, add ingredients and simmer.
3. When the ingredients are cooked, dissolve the barley miso in the broth. Finish by adding green onions.
provider : Ehime Prefecture Council of School Nutritionists
Recipes vary depending on the region and home.
Contact
Food Cultures Office, Overseas Market Development and Food Cultures Division, Food Industry Affairs Bureau, Ministry of Agriculture, Forestry and Fisheries
Tel:+81-3-3502-5516
