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Japanese Butterbur, Deep-fried Tofu and Potato Miso Soup

Japanese butterbur (fuki), having a unique flavor, goes well with sweet potato and mild deep-fried tofu (aburaage).

Ingredients (4 servings)

Fuki 2 stalks
Aburaage 2 piece
Potato 1
(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

Nama-zume Mutenka Awase

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)


  1. Peel the fuki stalks, boil and cut them to 2-cm length. Cut the aburaage into rectangles. Peel the potato and slice it into quarters.
  2. Bring the dashi stock to a boil and add the fuki, aburaage and potato. 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

Boil fuki after sprinkling salt and rolling and rubbing on a cooking board. It makes you peel fuki easily.

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