Uchimame-jiru (Flattened Soybean Miso Soup)
Quick answer
- Total time
- 85 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Flattened into flower-like discs, the soybeans cook faster than whole beans, take seasoning right to the center and release a nutty body into the broth.
Read more
The method grew from storing winter protein in snowy northern Shiga, and the soup is often served as oko-jiru at Buddhist Hoonko gatherings.
Ingredients
Instructions
- 1
Wash the soybeans, discard damaged ones, and soak in cold water for 1 hour.
Boil for 3 minutes and drain without cooling.
- 2
Cook the soaked soybeans completely through in a food-safe pressure cooker or steamer.
Do not hold them for a long time in a warm insulated container and bag; remove the cooked beans one at a time while hot.
- 3
Place one bean on a firm flat board and tap once or twice with a wooden mallet into a thin flower-like disc.
Keep every bean similar in thickness.
- 4
Put the uchimame, 800 ml dashi, and 17.5 g miso in a pot and pre-simmer over medium-low heat for 10 minutes.
Skim foam and stir occasionally so beans do not stick.
- 5
Cut the turnip into quarter-rounds and peeled taro into bite-size pieces.
Pour hot water over the aburaage and cut into 3 cm strips. Cube tofu at 2 cm and slice the leek.
- 6
Add the turnip, taro, and aburaage and simmer 15 to 20 minutes, until a skewer enters the taro easily.
Dissolve the remaining 52.5 g miso in a ladle of soup, add with the tofu, and heat only 3 minutes.
- 7
Divide among four bowls so each receives uchimame, vegetables, and tofu.
Scatter the sliced leek evenly and serve hot.
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
滋賀の食事文化研究会 · Checked: 2026-08-11
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