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New Year’s Eve Miso Soup
Dashi from deep-fried tofu (aburaage) and fish cake (kamaboko) makes buckwheat noodles (soba) taste better in this miso soup. Enjoy it for the traditional soba noodles eaten on New Year’s Eve.
Ingredients (4 servings)
| Fresh soba noodles | 2 servings |
|---|---|
| Aburaage | 1 piece |
| Kamaboko | 8 thin slices |
| Carrot | 1/5 |
| Mitsuba (Japanese honeywort) | 4 g |
| 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
- Loosen the soba noodles. Cut the aburaage into 2-cm squares and the kamaboko into quarter slices. Cut the carrot into semicircular slices and the mitsuba to 4 ~ 5-cm length.
- Boil the carrot in the dashi stock. After the carrot is cooked, add the aburaage, kamaboko and soba noodles and boil for a short time.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the mitsuba on top.
★ A Note
Adding yuzu-kosho (yuzu and pepper paste) to taste would make the miso soup tastier.
