I’ll show you how to mince myoga for miso soup. It is my favorite way to eat myoga. It is very easy.
For one 6 oz. bowl of miso soup, I sprinkle minced myoga from at least one whole thumb size bud. This is a case when one simple ingredient makes the dish. Truly. It is fragrant and adds just enough spice to balance the salty miso and rich poached egg. Perfection.
If you can get your hands on some myoga, I hope you can try this dish. It was life changing for me. That is, it taught me that one special ingredient can elevate the simplest dish and make it something special. What special ingredient do you use to make a favorite dish?