All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Karifurawaa to saishin no hana no misoshiru / miso soup with cauliflower and choy sum blossoms

Cheerful flowers with tender cauliflower.


Small handful cauliflower
Several stalks choy sum (yu choy sum) with blossoms
300 cc dashi
1 tbsp miso


Cut cauliflower stem into smaller pieces, and divide head into smaller florets.
Chop choy sum stems and large leaves into 1cm. Keep flowers and small leaves intact.


Heat dashi in a pot, add cauliflower, cover, and cook until tender, 5-6 minutes.

Add choy sum stems and cut leaves, and cook 1 minute.


Add miso, and remove from heat..


Serve in individual bowls, keeping some soup.
Top with choy sum's small leaves and flowers.

Pour remaining soup over (especially on leaves). 

  • Choy sum is also called cai xin (the standard Chinese reading), tsai sim or tsai sum. Choy sum (with flowers) is widely available at Chinese and Korean grocery stores.

(Last updated: March 2, 2015)

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