Hechima Jiru (Luffa Miso Somen Soup)
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Young edible luffa softens into translucent, slightly silky pieces in barley miso soup and gives it a light body before the soup is poured hot over somen.
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Once the barley miso is in, the pot stays at small bubbles to keep it from turning harsh.
Ingredients
Instructions
- 1
Remove the heads and innards from the dried sardines and soak them in the 800 ml water for 30 minutes.
Bring to a boil over medium heat, cook 3 minutes more, then remove the fish.
- 2
Reduce the sardine broth to low heat.
Dissolve the barley miso in a ladleful of broth and return it to the pot, keeping only small bubbles rather than a hard boil.
- 3
Peel the luffa and cut it into generous 4 cm bite-size pieces.
Add to the miso soup and simmer for 6 to 8 minutes, until translucent, tender under a spoon, and slightly thickened.
- 4
Boil the somen separately according to the package timing, rinse quickly under cold water, and drain thoroughly.
Halve the myoga lengthwise and cut into very fine strips.
- 5
Divide the somen evenly among four bowls.
Ladle the luffa pieces and hot miso soup over the noodles and top each serving with shredded myoga.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
NPO法人霧島食育研究会 · Checked: 2026-08-11
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