Miso Soup Menu

Spring

Miso Soup with Potato & Onion

Ingredients served one

Shinsyu Miso White for
Miso Soup Dispenser
180g
Potato
30g
Onion
20g

Cooking

  • 1) Cut Potato into 3cm pieces, Slice onion thinly and lightly boil these.
  • 2) Put 1) into the bowl and pour Miso Soup.
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Summer

Miso Soup with Asparagus and Cabbage

Ingredients served one

Shinsyu Miso White for Miso Soup Dispenser
180g
Asparagus
6.0g
Cabbage
8.0g
White Sesame
0.6g

Cooking

  • 1) Cut Asparagus into 2cm length and boil it.
  • 2) Cut Cabbage into one bite size and boil it.
  • 3) Put Asparagus and Cabbage into the bowl and pour miso soup.
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Autumn

Miso Soup with sweet potato and Chinese cabbage

Ingredients served one

Shinsyu Miso White for Miso soup Dispenser
180g
Sweet Potato
13.0g
Chinese cabbage
10.0g
White Sesame
0.1g

Cooking

  • 1) Cut Sweet Potato and Chinese cabbage into the size that eats easily.
  • 2) Boil Sweet Potato and Chinese cabbage well.
  • 3) Put boiled sweet potato and boiled Chinese cabbage in the bowl.
  • 4) Pour Miso soup into the bowl.
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Winter

Miso Soup with Chicken thigh filet and Spinach

Ingredients served one

Shinsyu Miso White for Miso soup Dispenser
180g
Spinach
10.0g
Chicken Thigh Filet
20.0g

Cooking

  • 1) Cut spinach into 3cm length and boil it.
  • 2) Cut chicken thigh filet into one bite size and boil it.
  • 3) Put boiled chicken and spinach in the bowl.
  • 4) Pour Miso soup into the bowl.
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