365 Days Miso Soup
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Watermelon Rind and Deep-fried Tofu Miso Soup
Watermelon rind is contrasted by savory deep-fried tofu (aburaage). This is a miso soup for summer.
Ingredients (4 servings)
| Watermelon rind | 80 ~ 100 g |
|---|---|
| Usuage (Thin deep-fried tofu) |
1/2 piece |
| Nama temari-fu (Steamed wheat cake balls) |
8 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Peel the green outer skin off the watermelon rind and slice the rind. Cut the usuage to 1-cm width.
- Bring the dashi stock to a boil. Boil the watermelon rind for a short time and add the usuage and nama temari-fu.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
Small watermelons have thin rinds. But the rinds are sweet and good for this miso soup.
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)
