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Thick Wakame Leave and Tofu Miso Soup
The flavor, umami (good taste) and texture of thick wakame leaves (mekabu) please your senses.
Ingredients (4 servings)
| Mekabu | 2 packs (120 g) |
|---|---|
| Tofu | 1/4 cake (80 g) |
| Myoga (Japanese ginger) | 1 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)
Directions
- Cut the tofu into 1-cm cubes. Cut the myoga lengthwise into halves and slice diagonally and thinly.
- Bring the dashi stock to a boil, add the tofu and mekabu and boil for a moment.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the myoga on top.
★ A Note
Gooey mekabu enriches the taste of this miso soup.
