10 min
· Serves 2
· Updated March 17, 2026
South First location, 9AM–1PM. See market details →
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.
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.
