April 14, 2017

Mitsuba in Miso Soup/三つ葉(ミツバ)を味噌汁に

In Japanese cuisine, mitsuba is often used as a garnish for clear soup. Such a garnish in clear soup is called suikuchi.
The other day, my father got lots of mitsuba from a neighbor.

As requested by my father, I boiled half of the bunches and served as an ohitashi.
The next day, I decided to put the rest of the mitsuba in miso soup. I wanted to use them up while they were still fresh.

The other ingredients are dried enoki, wakame, and naganegi.

I found the mitsuba were much more flavorful in miso soup than as ohitashi.

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