Miso Kusudama Soup
Frozen miso-soup "bombs" wrapped in fu and vegetable ribbons — they burst into different miso soups when hot dashi hits them
- Difficulty
- Total time
- 5 h
- Hands-on
- 50 min
- Cost
- ¥¥¥¥
- Servings
- 4
Equipmentice-cube tray or half-sphere moulds, plastic wrap, small saucepan
Tasteumami, light, comforting
Ingredients
+ added by Totsuki AI.
Miso balls (makes 8)
- 2 tbsp white miso (added by Totsuki AI)
- 2 tbsp red miso (added by Totsuki AI)
- 2 tbsp barley miso (added by Totsuki AI)
- 1 tsp dashi powder (added by Totsuki AI)
- 2 tbsp wakame, dried (added by Totsuki AI)
- 2 tbsp green onion, finely chopped (added by Totsuki AI)
- 1 tbsp sesame seeds, toasted (added by Totsuki AI)
- 8 small fu, dried wheat-gluten croutons (added by Totsuki AI)
- 2 tbsp bonito flakes (added by Totsuki AI)
Wrapping and serving
- 1 carrot, peeled into ribbons and blanched (added by Totsuki AI)
- 1 bunch mitsuba, blanched stems (added by Totsuki AI)
- 800 ml dashi, very hot (added by Totsuki AI)
- 100 g silken tofu, small cubes (added by Totsuki AI)
Method
- 1
Make three miso mixtures: white miso with wakame, red miso with bonito flakes, barley miso with sesame. Add a pinch of dashi powder to each.
- 2
Press a spoonful of each mixture around a piece of fu into balls, then wrap with carrot ribbons and tie with a blanched mitsuba stem so each looks like a kusudama.
- 3
Wrap each ball in plastic wrap and freeze for at least 4 hours so they hold their shape.
- 4
Put two balls and some tofu in each bowl at the table and pour over the very hot dashi. Stir to burst the balls into soup.