【和食レシピ】里芋と椎茸の味噌汁の作り方／Miso Soup Recipe

Soak kelp in water for a while in a pot (overnight is fine).

Heat the pot and bring the water to just before boiling with the kelp (do not let it boil).

Remove the kelp and increase the heat to bring the water to a boil.

Once it boils, turn off the heat and add bonito flakes.

Skim off any scum (do not stir to avoid bitterness from the bonito flakes).

Once the bonito flakes sink to the bottom, strain the broth through kitchen paper.

Wash the taro, peel it, and cut it into bite-sized pieces, then rinse in salted water to remove dirt and sliminess.

Cut the shiitake mushrooms and add them to the boiling broth with the taro.

Simmer on low heat for about 10 minutes, then dissolve the miso into the pot (do not boil after adding miso to preserve aroma).

Cut the kabosu and add a few drops of juice before serving.

Spice Level:

Dietary