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Onion and Nankan-age Miso Soup

This miso soup is for enjoying fluffy and tasty Nankan-age, Japan’s largest deep-fried tofu (aburaage) traditionally eaten in Kumamoto, Japan.

Ingredients (4 servings)

Onion 1
Nankan-age 2 pieces
(Buckwheat sprouts)
A few
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Ikiteru Kyushu-san Mutenka Awase Shiro

Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)


  1. Slice the onion and tear the Nankan-age into proper sizes.
  2. Bring the dashi stock to a boil and add the onion and Nankan-age. After the ingredients are cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the sobanome on top.

★ A Note

Nankan-age has a texture different from ordinary aburaage. You can try its texture with this miso soup, comparing it with ordinary aburaage.

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