Kure soup

Steam the soybeans (see separate recipe), place them in a plastic bag and smash them with the bottom of the pot or something similar to crush them.

Cut the burdock, carrot, taro, and the boiled konjac into easy-to-eat sizes, put them in a pot along with the kelp dashi and heat them.

Once it boils, remove any scum and simmer for about 10 minutes.

Add the crushed steamed soybeans from [1] and mix, then melt the Shinshu miso.

Once it's boiled, remove from heat and serve in a bowl and it's ready.

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- Steamed soybeans
- 200g
-
- Kelp broth
- 600cc
-
- Burdock
- 50g
-
- Carrots
- 100g
-
- taro
- 150g
-
- Used boiled konjac
- 100g
-
- Shinshu miso
- 50g