365 Days Miso Soup
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Potato and Deep-fried Vegetable Tofu Miso Soup
The rich taste of fluffy deep-fried vegetable tofu (ganmodoki) encloses potato in this miso soup.
Ingredients (4 servings)
| Ganmodoki | 2 |
|---|---|
| Potato | 1/2 |
| Konegi (Thin green onion) | 2 stalks |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Cut the ganmodoki and potato into proper sizes. Chop the konegi finely.
- Boil the ganmodoki and potato in the dashi stock until tender.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the konegi sprinkled.
★ A Note
There are different kinds of ganmodoki and potatoes. You can try them to enjoy different tastes and textures.
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
