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Deep-fried Tofu and Jumbo Green Bean Miso Soup
Jumbo green beans are crispy and easy to use. With jumbo green beans together with Kyoto-style deep-fried tofu (kyofu aburaage) and wakame seaweed, this is a miso soup for spring.
Ingredients (4 servings)
| Kyofu aburaage | 1/2 piece |
|---|---|
| Jumbo green beans | 2 pods |
| Dried wakame seaweed | 2 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 Awase
(Fresh-packed, Additive-free Mixed Miso)
Directions
- Cut the kyofu aburaage to 1-cm width and the jumbo green beans diagonally to 2 ~ 3-cm width. Rehydrate the wakame in water and drain.
- Boil the jumbo green beans in the dashi stock. After the jumbo green beans become tender, add the kyofu aburaage and boil for a moment.
- Lower the heat and dissolve the miso. Add the wakame and boil for a short time. Serve the miso soup in bowls.
★ A Note
To remove oil from kyofu aburaage, pour boiling water over it.
