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 3,300
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.

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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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