Miso Soup with Squid Jerky (Sakiika)

Although you can make this in a few minutes, it will be even more delicious if you can wait for another half an hour as the umami flavour comes out from the squid jerky.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 2 Prep: 5 min Cook: 7 min

Ingredients

Hot water 500ml
Dashi stock granules 1/2 tsp
Miso 35g
Chinese leaves 2
Celery 1
Spring onion 1/2
Squid Jerky A handful

Method

1
Chop the Chinese leaves roughly and slice the celery. This pack of squid jerky (sakiika) is a souvenir from Japan.
2
Boil the hot water in a pan and add the dashi stock. Add the white part of the Chinese leaves and the celery and boil for 1 minute. Add the leaves of the Chinese leaf.
3
Boil for 2 minutes, then turn down the heat to medium. Dissolve in the miso in a bit of water. The miso soup is ready now, but leave it for a while for the delicious umami flavour to develop.
4
Heat the miso soup before serving in bowls, sprinkled with the finely chopped spring onion. It's really delicious!

Tips & Note

Dashi comes from the sea, squid comes from the sea...how can it not be a terrific match?!

Miso Soup with Squid Jerky (Sakiika)

Although you can make this in a few minutes, it will be even more delicious if you can wait for another half an hour as the umami flavour comes out from the squid jerky.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 2

Prep: 5 min

Cook: 7 min

Ingredients

Hot water 500ml
Dashi stock granules 1/2 tsp
Miso 35g
Chinese leaves 2
Celery 1
Spring onion 1/2
Squid Jerky A handful

Miso Soup with Squid Jerky (Sakiika)

Recipe ID :2428 Posted on 22 FEB 2017

Serves 2

Prep 5min
Cook 7min
views 3,081
printed 1

saved 0

Although you can make this in a few minutes, it will be even more delicious if you can wait for another half an hour as the umami flavour comes out from the squid jerky.

Share

Ingredients

Method

Prep
5min
Cook
7min
1
Chop the Chinese leaves roughly and slice the celery. This pack of squid jerky (sakiika) is a souvenir from Japan.
2
Boil the hot water in a pan and add the dashi stock. Add the white part of the Chinese leaves and the celery and boil for 1 minute. Add the leaves of the Chinese leaf.
3
Boil for 2 minutes, then turn down the heat to medium. Dissolve in the miso in a bit of water. The miso soup is ready now, but leave it for a while for the delicious umami flavour to develop.
4
Heat the miso soup before serving in bowls, sprinkled with the finely chopped spring onion. It's really delicious!

Tips & Note

Dashi comes from the sea, squid comes from the sea...how can it not be a terrific match?!

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