365 Days Miso Soup
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Fresh Tofu Skin, Japanese Mustard Spinach and Buckwheat Sprout Miso
Fresh tofu skin (nama-yuba) has a delicate taste. It floats delicately in this miso soup.
Ingredients (4 servings)
| Nama-yuba | 40 g |
|---|---|
| Komatsuna (Japanese mustard spinach) |
1 plant |
| Sobanome (Buckwheat sprouts) |
2 g |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Boil the komatsuna and cut to 3-cm length. Cut the nama-yuba to 2 ~ 3-cm width.
- Bring the dashi stock to a boil, add the komatsuna and nama-yuba and boil for a short time. Lower the heat and dissolve the miso.
- Serve the miso soup in bowls with the sobanome on top.
★ A Note
Avoid boiling nama-yuba too long.
Type of Miso
Kome (Rice) miso
