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Wheat Gluten Cake and Konjac Miso Soup
Enjoy the chewy textures of ingredients in this miso soup.
Ingredients (4 servings)
| Tofu | 1/3 cake |
|---|---|
| Konjac (Devil’s tongue) |
100 g |
| Mochi-fu (Dried steamed wheat gluten cake) |
8 pieces |
| Sushiage (Deep-fried tofu for sushi) |
1 piece |
| Banno-negi (Thin green onion) |
4 stalks |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Kome (Rice) miso
Directions
- Cut the tofu into 1-cm cubes. Remove harshness from the konjac by boiling in salt water for a few minutes and cut into 1-cm cubes. Rehydrate the mochi-fu in water and drain. Cut the sushiage to 1-cm width and the banno-negi to 2-cm length.
- Bring the dashi stock to a boil, add the tofu, konjac and sushiage and boil for a moment. Lower the heat and dissolve the miso. Add the mochi-fu.
- Serve the miso soup in bowls with the banno-negi sprinkled.
★ A Note
If you cannot obtain mochi-fu, you can use ordinary fu (wheat gluten cake).
