365 Days Miso Soup
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Watercress and Freeze-dried Tofu Miso Soup
Freeze-dried tofu (koyadofu) is spongy-textured and absorbs soup well. It has a soothing taste in this miso soup.
Ingredients (4 servings)
| Koyadofu | 2 cakes |
|---|---|
| Small temari-fu (Colored wheat gluten cake balls) | 16 |
| Watercress | 4 stalks |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Rehydrate the koyadofu in water and cut into proper sizes. Cut the watercress to 2 ~ 3-cm length.
- Bring the dashi stock to a boil, add the koyadofu and boil for 2 ~ 3 minutes. Add the temari-fu and watercress and boil for a short time.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
Watercress adds a pungent taste to koyadofu in this miso soup.
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)
