30 min
· Serves 4
· Updated March 17, 2026
South First location, 9AM–1PM. See market details →
12 oz thinly sliced beef (ribeye or chuck)
1 cup shungiku microgreens
2 oz glass noodles, soaked
4 oz firm tofu, sliced
4 shiitake mushrooms, stems removed
3 tbsp soy sauce
2 tbsp mirin
1 tbsp sake
1 tbsp sugar
1 cup dashi or beef broth
Combine soy sauce, mirin, sake, sugar, and broth in a shallow pot; bring to a simmer.
Add mushrooms and tofu; cook 5 minutes.
Add glass noodles and beef; cook until beef is just done, about 2–3 minutes.
Serve straight from the pot with rice; pile shungiku microgreens on top at the table.
Shungiku (chrysanthemum) microgreens tossed with a toasted sesame-soy dressing — the floral, slightly bitter greens pair perfectly with nutty sesame.
Classic dashi-based miso soup with silken tofu and shungiku microgreens stirred in off the heat for floral, bittersweet herbal notes.
