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Recipes > 365 Days Miso Soup > Rice Cake and Noodle Miso Soups > Tofu Skin Roll and Japanese Honeywort Miso Soup
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Tofu Skin Roll and Japanese Honeywort Miso Soup
The mild flavors of tofu skin (yuba) and Japanese honeywort (mitsuba) in this miso soup elegantly enrich your dinner table.
Ingredients (4 servings)
| Komaki-yuba (Small dried tofu skin rolls) |
4 |
|---|---|
| Mitsuba (Japanese honeywort) |
1/2 bunch |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
Directions
- Separate the leaves from the mitsuba and cut the stalks to about 2-cm length.
- Bring the dashi stock to a boil, lower the heat and dissolve the miso.
- Add the mitsuba and stir lightly. Place the komaki-yuba in bowls and pour in the miso soup for serving.
★ A Note
Komaki-yuba is small dried tofu skin rolls and can be stored for a long time. You can use them easily for various recipes.
