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Japanese Butterbur, Deep-fried Tofu and Potato Miso Soup
Japanese butterbur (fuki), having a unique flavor, goes well with sweet potato and mild deep-fried tofu (aburaage).
Ingredients (4 servings)
| Fuki | 2 stalks |
|---|---|
| Aburaage | 2 piece |
| Potato | 1 |
| Sobanome (Buckwheat sprouts) |
A few |
| 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
- Peel the fuki stalks, boil and cut them to 2-cm length. Cut the aburaage into rectangles. Peel the potato and slice it into quarters.
- Bring the dashi stock to a boil and add the fuki, aburaage and potato. After the ingredients are cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the sobanome on top.
★ A Note
Boil fuki after sprinkling salt and rolling and rubbing on a cooking board. It makes you peel fuki easily.
