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Calcium-Rich Miso Soup
Japanese mustard spinach (komatsuna), freeze-dried tofu (koyadofu) and cheese are all full of calcium.
Ingredients (4 servings)
| Komatsuna | 1 bunch |
|---|---|
| Koyadofu (dried) | 1 cake |
| Cheese | 10 g |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)
Directions
- Cut the komatsuna to 4 ~ 5-cm length. Rehydrate the koyadofu in water and cut into proper sizes. Grate the cheese.
- Place the koyadofu in the dashi stock and boil until tender. Add the komatsuna and boil for a moment.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the grated cheese sprinkled.
★ A Note
Koyadofu is a traditional Japanese food and contains various nutrients abundantly. Enjoy it in miso soup or stew once in a while.
