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Miso Soup with Bamboo Shoots and Wakame Seaweed - Recipe Video

A simple and easy to understand recipe video shows how to make Miso Soup with Bamboo Shoots and Wakame Seaweed.
This is a simple miso soup recipe that can be made with few ingredients. This is a dish that enhances the crisp texture and the umami taste of bamboo shoots. You can also add shiitake mushrooms, carrots, etc., or add sesame oil at the end. Please arrange it according to your preference.
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Cook time

30 minutes

Ingredients
2 servings

  • Bamboo shoots boiled in water
    70 g
  • Wakame seaweed
    2 g
  • Water
    as needed
  • Hot water
    400 ml
  • Japanese style granulated soup stock
    1 tsp
  • Miso
    1.5 tbsp
  • Young green onion (Konegi)
    as needed

How to make

  1. 1. Return wakame seaweed to water as indicated on the package.
  2. 2. Cut bamboo shoots boiled in water into thin slices of 0.2-inch wide.
  3. 3. Add hot water and Japanese style granulated soup stock powder in a pot and bring to a boil over medium heat.
  4. 4. Add Step 1 and Step 2 that have drained water, and bring to a boil.
  5. 5. Turn off the heat, dissolve the miso in the water, place in bowls, and sprinkle with young green onion (konegi) to complete the dish.

Tips for cooking

Please adjust the amount of salt to your taste. This time we used Japanese style granulated soup stock, but you can also enjoy if you take dashi from scratch.

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