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Cherry Tomato and Deep-fried Tofu Miso Soup with Milk
Enjoy the tastes of fresh cherry tomatoes and mild milk in this miso soup. Minced celery leaves add a flavor for summer.
Ingredients (4 servings)
| Cherry tomatoes | 8 |
|---|---|
| Aburaage (Deep-fried tofu) | 1 piece |
| Celery leaves | Several |
| Milk | 100 cc |
| Dashi stock | 700 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Shiro (White) miso
Our product used in this recipe
Shiro Miso
(White Miso)
Directions
- Cut the cherry tomatoes into halves and shred the aburaage thinly. Mince the celery leaves.
- Bring the dashi stock to a boil and add the cherry tomatoes and aburaage. After the ingredients are cooked, dissolve the miso and add the milk.
- Serve the miso soup in bowls with the minced celery leaves sprinkled.
★ A Note
Avoid boiling milk too much to prevent scum. Add milk just before serving.
