• Miwa

MISO BALL/ Instant homemade miso soup

更新日:4月17日











<MISO BALL/ Instant homemade miso soup / 味噌玉>

▶vegan


<Yield> 10 servings


<Prep time> 10 mins


<Cook time> 0 mins


<Ingredients>

Basic miso mixture

yellow miso (180g)

3 tbsp of fish / kombu stock powder


<Type 1>

Miso mixture (90g)

1 tbsp of dried daikon radish

1 ½ tbsp of dried wakame seaweed

1 tbsp of sesame seed



<Type 2>

Miso mixture (90g)

1 piece of dried sliced shiitake mushroom

4 tbsp of canned corn

3 tbsp of chopped spring onion



<Directions>

1; Mix miso paste (180g) and 3 tbsp of soup stock powder. Divide in half and transfer each into different mixing bowls.


2; <Type1> Mix miso mixture, 1 tbsp of dried daikon radish, 1 ½ tbsp of dried wakame seaweed and 1 tbsp of sesame seed. Mix it until everything are well distributed.

Divide in 5 balls and wrap up.


3; <Type2> Mix miso mixture, 1 piece of dried sliced shiitake mushroom, 4 tbsp of canned corn, 3 tbsp of chopped spring onion. Mix it until everything are well distributed.

Divide in 5 balls and wrap up.



<Miwa’s tips> ※Watch more on YouTube!

-If you want to use fresh vegetables, you can use that. Make sure to cook it beforehand especially the root vegetables which can not be eaten as raw.


-Tofu is not suitable.


-Dried herbs and spices are recommended for this miso ball. ( garlic powder, paprika powder, ginger powder etc)


- Add cooked mochi into your miso soup! Watch details on YouTube!



<Storage time>

In freezer for 3weeks.

In fridge for 1 week.

Make sure to keep it in the air tight container.



※See more my favorite kitchen tools and ingredients on shop page

2021/ 03/20 MIWA

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