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Soybean Go-jiru

Go-jiru is a nutritious traditional miso soup of Miyazaki Prefecture.

Ingredients (4 servings)

Boiled soybeans 200 g
Aburaage (Deep-fried tofu) 1/2 piece
Banno-negi (Thin green onion) 1 stalk
Dashi stock 600 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

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

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


  1. Drain the boiled soybeans and process coarsely in a blender. Remove oil from the aburaage by pouring boiling water over it and cut into proper sizes. Chop the banno-negi into pieces.
  2. Place the soybeans and dashi stock in a pan and bring to a boil. Add the aburaage.
  3. When the miso soup has stared to boil again, dissolve the miso. Serve the miso soup in bowls with the banno-negi sprinkled.

★ A Note

Mince the soybeans coarsely in a blender to keep their flavor.

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