Shoyu,miso,dressing,recipe,kyusyu,ooita,usuki,Fundokin
HOME >
Recipes > 365 Days Miso Soup > Mushroom Miso Soups > Freeze-dried Tofu and Japanese Mustard Spinach Miso Soup
- Search among all miso soups
Freeze-dried Tofu and Japanese Mustard Spinach Miso Soup
Nutritious freeze-dried tofu (koyadofu) is accompanied by Japanese mustard spinach (komatsuna) in season, full of vitamins, in this miso soup.
Ingredients (4 servings)
| Koyadofu | 1 cake |
|---|---|
| Komatsuna | 1/2 bunch | Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
Directions
- Soak the koyadofu quickly in water and cut into proper sizes. Cut also the komatsuna into proper sizes.
- Bring the dashi stock to a boil and add the koyadofu and komatsuna. After the ingredients are cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls.
★ A Note
Komatsuna in season has little harshness. It can be served only after quick boiling.
