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Recipes > 365 Days Miso Soup > Seaweed Miso Soups > Shredded Vinegared Kombu and Steamed Egg Custard Miso Soup
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Shredded Vinegared Kombu and Steamed Egg Custard Miso Soup
Jellylike steamed egg custard (tamago-dofu) and slightly salty shredded vinegared kombu seaweed (tororo-kombu) add good tastes to miso soup.
Ingredients (4 servings)
| Tamago-dofu | 2 cakes |
|---|---|
| Tororo-kombu | 2 tablespoons |
| 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 tamago-dofu into 2-cm cubes.
- Bring the dashi stock to a boil, add the tamago-dofu and boil for a moment.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the tororo-kombu on top.
★ A Note
All you need to do with tororo-kombu is to place it on top. It is easy to use but adds umami (good taste) and gooeyness to miso soup.
