Hi, everyone!
I heard this week is going to be a little warm weather even though it is real winter in Tokyo. And the weather forecast is true, it was much easier to start running today. I’m happy about that.
I was thinking about the menu for dinner after finishing my exercise.
What kind of miso soup should I make today…I want to use up Chinese cabbage in the fridge actually.
I feel so accomplished when my refrigerator is empty after using up all the materials. Have you ever felt like that before?
So, let me introduce “Chinese cabbage miso soup” today.
Also I highly recommend to use sakura shrimp together!
Well cooked Chinese cabbage become so sweet, and sakura shrimp has umami, so this combination is excellent taste!
【Recipe (2 servings)】
Ingredients
1 oz miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
2 teaspoons dried sakura shrimp (lucensosergia lucens)
3 oz Chinese cabbage, Chopped
1.7 cups (400ml) water
*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules. I use miso paste containig dashi this time.
Directions
1. Heat water, Chinese cabbage, and sakura shrimp in a saucepan until Chinese cabbage turn translucent.
2. Add dashi granules, if you need, and remove from heat after granules is melted.
3. Add miso paste and stir until miso is completely melted.
Ready to eat!
I simmered dried sakura shrimp this time, but it can also be sprinkled right before eating. In that way, I think you can enjoy crunchy texture of the shrimp.
Enjoy your miso soup!
