365 Days Miso Soup
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Tofu, Colored Wheat Gluten Cake Ball and Shimeji Mushroom Miso Soup
For a change, try this miso soup in Western soup plates.
Ingredients (4 servings)
| Tofu | 1/2 cake |
|---|---|
| Shimeji mushrooms | 1/2 pack |
| Small temari-fu (Colored wheat gluten cake balls) | 12 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Cut the base off the shimeji mushrooms and separate into small bunches. Cut the tofu into proper sizes and rehydrate the temari-fu in water.
- Bring the dashi stock to a boil. Add the tofu and shimeji and boil for a moment.
- Lower the heat and dissolve the miso. Add the temari-fu and serve the miso soup in soup dishes.
★ A Note
As you change ingredients in daily miso soups, you can use different bowls or plates for changes.
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
