Miso soup with grilled wheat gluten and dried shiitake mushrooms
This miso soup brings out the taste of wheat starch.
Material (4 servings)Miso soup ingredients namafu 120 g
Dried shiitake mushrooms 4 pieces
800 ml of dashi stock
3 1/2 tablespoons miso
Types of miso used
Blended miso Introduced with the miso used in this recipe.
Additive-free mixture of raw ingredients
How to make miso soupCut the wheat gluten into 1cm wide pieces and grill until browned. Rehydrate the shiitake mushrooms in water and cut into easy to eat pieces, and cut the green onions into 3 cm long pieces.
Warm up the dashi stock, add the grilled namafu and dried shiitake mushrooms, cook quickly, then lower the heat to dissolve the miso.
Serve in a bowl, sprinkle with green onions and it's done.
One point memoNamafu is a miso soup that you will get addicted to the smell of grilled wheat gluten rather than using it as it is.