• Miwa



<MISO RISSOTO/ 味噌リゾット>


<Yield> 1-2 servings

<Prep time> 2 mins

<Cook time> 6 mins


150g/ 1cup of cooked rice

⅔ cup of soy milk

½ cup of water

1 corn & shiitake miso ball


chopped spring onion

black pepper

cheese ( optional)


1; In a pot, add water, soymilk and cooked rice. Cook on medium heat by continuously stirring it. Just before it comes to a boil, reduce the heat to low and simmer it for about 5-6 min or until it's thickened.

2; In to 1, dissolve 1 miso ball completely. Adjust the taste with salt. Transfer to the bowl and garnish some chopped spring onion and black pepper if you want to.

<Miwa’s tips> ※Watch more on YouTube!

1; It's easy to boil over and burnt. Keep the low heat and stir it periodically.

2; After you add the miso soup, try not to boil the risotto to retain the aroma.

3; Any kind of miso ball will work!

<Storage time>

Store it in a air-tight container in the fridge for 3 days after it’s made.

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2021/03/20 MIWA