Shoyu,miso,dressing,recipe,kyusyu,ooita,usuki,Fundokin
HOME >
Recipes > 365 Days Miso Soup > Mushroom Miso Soups > Tofu, Colored Wheat Gluten Cake Ball and Shimeji Mushroom Miso Soup
- Search among all miso soups
Tofu, Colored Wheat Gluten Cake Ball and Shimeji Mushroom Miso Soup
For a change, try this miso soup in Western soup plates.
Ingredients (4 servings)
| Tofu | 1/2 cake |
|---|---|
| Shimeji mushrooms | 1/2 pack |
| Small temari-fu (Colored wheat gluten cake balls) | 12 |
| 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
- Cut the base off the shimeji mushrooms and separate into small bunches. Cut the tofu into proper sizes and rehydrate the temari-fu in water.
- Bring the dashi stock to a boil. Add the tofu and shimeji and boil for a moment.
- Lower the heat and dissolve the miso. Add the temari-fu and serve the miso soup in soup dishes.
★ A Note
As you change ingredients in daily miso soups, you can use different bowls or plates for changes.
