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Chinese Chive, Bean Sprout and Deep-fried Tofu Miso Soup

Sweet deep-fried tofu (aburaage) goes well with crispy bean sprouts and Chinese chive.

Ingredients (4 servings)

Chinese chive 1 bunch
Bean sprouts 1/2 package
Aburaage 2 pieces
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Nama-zume Mutenka Mugi Miso

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. Cut the aburaage into rectangles and the Chinese chive to 3-cm length.
  2. Bring the dashi stock to a boil and add the bean sprouts and aburaage. After the ingredients are cooked, dissolve the miso and boil only for a moment.
  3. Add the Chinese chive just before stop heating.
  4. Serve the miso soup in bowls.

★ A Note

The combination of Chinese chive and bean sprouts reminds us of a popular Chinese dish. They also taste good in miso soup if cooked quickly.

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