Brussels sprouts miso soup

The miso you use is OK with what you have at home. Be careful not to add miso and then boil the soup, as the aroma will fade away.
Please also refer to this page for information on the ingredients introduced in this recipe.

Pull the dashi

Dashi is the basics for Japanese cuisine. It is said that there is the best dashi, and there is a second dashi. The first dashi is turned off at a temperature below 100°C and the remaining heat exudes the umami flavor, while the second dashi uses the ingredients used for the first dashi to bring it to a boil to give it a umami flavor. At home, you don't need to be the number two. It's often thought that dripping dashi is a hassle, but it's surprisingly easy to make. Put the ingredients in the water and leave it for a day, and that's enough to make the soup stock. If it's not enough, boil it and get even more delicious dashi. It has a richer flavor than the best flavor that comes out from the residual heat...

Japanese food

Soup

Tamura Takashi

[Chef Tamura's Book] Japanese Cuisine in Tsukiji Tamura

Amazon

Cooking time: 10 minutes

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How to make it

Cut off the base of the Brussels sprouts and place a hidden knife in a cross. Put the bonito soup stock in a pot, bring to a boil, add the Brussels sprouts and simmer for about 5 minutes.

Once the Brussels sprouts are cooked, reduce the heat and melt the miso and add. It is best to use a strainer and a whipper.

Once the whole thing is mixed well, remove from the heat, serve in a bowl and topped with shichimi chili peppers if desired.

Ingredients for 2 people

Brussels sprouts

8
Bonito dashi

400cc
miso

Appropriate amount
For finishing the chili pepper

Appropriate amount

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