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Shredded Kombu and Nankan-age Miso Soup
Dried shredded kombu (suki-kombu) can easily be rehydrated. Enjoy its umami (good taste) and flavor in this miso soup. Nankan-age is Japan’s largest deep-fried tofu traditionally eaten in Kumamoto, Kyushu.
Ingredients (4 servings)
| Suki-kombu | 8 g |
|---|---|
| Nankan-age | 1/2 piece |
| Nama-fu or awa-fu (Steamed wheat gluten cake) | 80 g |
| Mitsuba (Japanese honeywort) | Several leaves |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)
Directions
- Rehydrate the suki-kombu in warm water. Cut the nama-fu to 1-cm width and tear the Nankan-age with hands into pieces.
- Bring the dashi stock to a boil and add the nama-fu and Nankan-age to cook.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the suki-kombu and mitsuba on top.
★ A Note
Nama-fu, Nankan-age and suki-kombu are all healthy ingredients. Some nama-fu has different ingredients, such as yomogi (mugwort) and sesame, and adds different tastes to miso soup.
