Ingredients for 1 Serving
Miso (味噌 / Miso) 1/2 tbsp
Contents of 1 broth bag (だしパック / Dashi pakku) 1/2 tsp
Dried wakame (乾燥わかめ / Kansō wakame) 1 tsp
Fueru Wakame-chan (ふえるわかめちゃん) is one brand
Leeks (万能ネギ / Bannō-negi) 1 tsp (finely chopped)
Hanafu (花麩 / Hanafu) 1
(Hanafu is dried gluten formed into the shape of a flower.)
Hot water (熱湯 / Net-tōh) 150 ml
How to Make
1. Add the miso, contents of a broth bag, dried wakame, and leeks to a small bowl and mix well.
2. Spread a sheet of plastic wrap (about 10 cm square) on a flat surface. Place 1 hanafu on the wrap. Place the contents of the bowl on top of the hanafu. Bring the edges of the plastic wrap up to form the contents into a ball. Expel the air and use a twist tied to hold the wrap closed. Once prepared, these miso balls will keep for about a month in a refrigerator. They can also be frozen.
3. When you would like to have a bowl of miso soup, open the wrap, place the contents into a soup bowl, and add 150 ml of hot water. Dissolve the miso and enjoy.
Recipe Developed by Chef Machiko Tateno
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