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


Daizu moyashi no misoshiru / miso soup with soybean sprouts

Daizu moyashi become somewhat sweet from sauteing and simmering while covered. Sauteing with sesame oil adds a soft rich taste, which is countered by a sprinkle of straightforwardly spicy ichimi chili pepper at the very end.


150 g daizu moyashi soybean sprouts
1 green onion (green section)
300 cc niboshi dashi
1 tbsp miso
1/2 tsp sesame oil (for sauteing daizu moyashi; not in photo)
Ichimi chili pepper, to taste


Remove skinny root ends and discolored parts of daizu moyashi, rinse well, and drain.


Heat sesame oil, and saute daizu moyashi on medium heat for 1-2 minutes.


Pour niboshi dashi, and cover.
Once pot is steaming, reduce heat to medium low or low, or to a point where steam keeps coming out, and cook until soybeans are tender, about 4-5 minutes.


Meanwhile, diagonally thinly slice green onion.


After checking to see if soybeans are soft enough, add miso, mix well, and turn off heat. (If broth is bubbling when uncovered, turn off heat before adding miso.)


Serve in individual bowls, and garnish with green onion and ichimi chili pepper.

  • Daizu moyashi have a peculiar smell when simmered uncovered. Make sure to cover the pot to prevent this!
  • Niboshi dashi adds a strong underlying punch to this soup, and it is highly recommended.

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