365 Days Miso Soup
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Crispy Deep-fried Tofu and Yam Miso Soup
Fragrant grilled deep-fried tofu (aburaage) makes the miso soup tastier.
Ingredients (4 servings)
| Aburaage | 2 pieces |
|---|---|
| Nagaimo (Yam) | 80 g |
| Banno-negi (Thin green onion) | 1 stalk |
| Vinegar | 1 teaspoon |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Grill the aburaage until crispy and cut into proper sizes. Peel the nagaimo, shred into thin pieces and soak in water with the vinegar. Chop the banno-negi into pieces.
- Bring the dashi stock to a boil, add the nagaimo and boil lightly. Dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the aburaage on top and the banno-negi sprinkled.
★ A Note
Soaking nagaimo in a vinegar-water solution makes it hard to discolor.
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Awase Miso
(Living Mixed Miso)
