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Deep-fried Octopus Red Miso Soup

The rich taste of red dashi-added miso is good for chewy and sweet octopus.

Ingredients (4 servings)

Boiled octopus tentacles 2
Naga-negi (Japanese leek) 5 cm
(Cayenne pepper powder)
A pinch
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Aka (Red) miso

Our product used in this recipe


(Red Dashi-added Miso)


  1. Cut the boiled octopus tentacles into chunks and deep-fry in vegetable oil at 180 °C. Shred the naga-negi lengthwise very thinly into “shiraga-negi.”
  2. Bring the dashi stock to a boil, dissolve the miso and add the boiled octopus.
  3. Serve the miso soup in bowls with the shiraga-negi on top and the ichimi-togarashi sprinkled to taste.

★ A Note

Shiraga-negi and ichimi-togarashi give a kick to the miso soup.

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