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Recipes > 365 Days Miso Soup > Mushroom Miso Soups > Oriental Pickling Melon, Crafted Wheat Gluten Cake and Thick Deep-fried Tofu Miso Soup
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Oriental Pickling Melon, Crafted Wheat Gluten Cake and Thick Deep-fried Tofu Miso Soup
Oriental pickling melons (shiro-uri) can be obtained only in summer. Their crispy texture is good for summer miso soup.
Ingredients (4 servings)
| Shiro-uri | 1/2 |
|---|---|
| Kozaiku-fu (Crafted wheat gluten cakes) |
20 pieces |
| Atsuage (Thick deep-fried tofu) |
1/2 cake |
| Ginger | 15 g |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)
Directions
- Slice the shiro-uri. Cut the atsuage into proper sizes. Shred the ginger thinly into “hari-shoga.”
- Bring the dashi stock to a boil and add the shiro-uri and atsuage. After the ingredients are cooked, lower the heat, dissolve the miso and add the kozaiku-fu.
- Serve the miso soup in bowls with the hari-shoga on top.
★ A Note
Cut the shiro-uri lengthwise into halves and remove the seeds before slicing. If its skin is hard, peel it.
