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Hijiki and Tofu Chunk Miso Soup

Hijiki seaweed is chewy and tastes good in miso soup.

Ingredients (4 servings)

Dried hijiki 20 g
Tofu 1/2 cake
Kinusaya (Green snow peas) 2 pods
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Ikiteru Kyushu-san Mutenka Awase Aka
(Living, Kyushu-grown, Additive-free Red Mixed Miso)


  1. Rehydrate the hijiki in water, drain and cut into proper sizes. String the kinusaya and cut diagonally into pieces.
  2. Bring the dashi stock to a boil and add the hijiki. After the hijiki is cooked, tear the tofu with hands into the soup together with the kinusaya.
  3. Dissolve the miso and boil for a moment.
  4. Serve the miso soup in bowls.

★ A Note

Tearing tofu into pieces allow them to be covered well with miso soup.

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