Japan
Kagoshima Loofah and Somen Soup
Kagoshima Loofah and Somen Soup, adapted from the MAFF regional recipe for Kagoshima. Ingredient amounts and cooking instructions are provided below.
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Method
2 clear steps
- 1
Soak the anchovies in the measured water for 30 minutes, then boil for 3 minutes to make the stock. Peel the young loofah and cut into bite-size pieces.
- 2
Add the loofah and cook until tender. Dissolve the miso. Separately boil the somen according to the package directions, drain and add to the soup. Serve with myoga if desired.
