How long does it take to make Shungiku Microgreens Miso Soup (10-Minute Japanese Breakfast)?
This recipe takes approximately 10 min total.
10 min
· Serves 2
· Updated March 17, 2026
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Shungiku microgreens are best added fresh as a finishing ingredient. Classic dashi-based miso soup with silken tofu and shungiku microgreens stirred in off the heat for floral, bittersweet herbal notes.
This recipe takes approximately 10 min total.
Shungiku microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
What are you making? Get a reviewed pairing grounded in what ChefPax can actually supply.
3 cups dashi stock (or vegetable broth)
1 cup shungiku microgreens
3 oz silken tofu, cubed
2 tbsp white miso paste
1 green onion, thinly sliced
1 tsp sesame oil
Bring dashi to a gentle simmer; add tofu and heat through 2 minutes.
Dissolve miso paste in a ladle of hot broth, then stir back into the pot.
Remove from heat — do not boil after adding miso.
Ladle into bowls and add shungiku microgreens directly; they wilt in the residual heat. Top with green onion and a drop of sesame oil.
Microgreens are young edible plants harvested shortly after germination. Published research reports that nutrient and phytochemical concentrations vary substantially by species, seed source, growing conditions, harvest stage, and storage, so crop-specific health claims should be interpreted cautiously.
• Microgreens have been studied as sources of vitamins, carotenoids, minerals, and other bioactive plant compounds.
moderate evidence• Nutrient composition cannot be assumed to be identical across microgreen varieties or production systems.
strong evidence• ChefPax presents this crop primarily for culinary flavor, texture, freshness, and menu variety rather than as a treatment or medical product.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017
Shungiku (chrysanthemum) microgreens tossed with a toasted sesame-soy dressing — the floral, slightly bitter greens pair perfectly with nutty sesame.
A simplified sukiyaki-style beef bowl with sweet soy broth, glass noodles, tofu, and shungiku microgreens added at the table.