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Rice Dumpling Miso Soup with Soymilk

This miso soup contains a lot of isoflavone. It is especially good for ladies and can be eaten like dessert.

Ingredients (4 servings)

Shiratamako (Rice flour) 60 g
Soymilk (for mixing with shiratamako) 4 tablespoons
Cherry tomatoes 4
Okra 4 pods
Soymilk 200 cc
Dashi stock 500 cc
Miso 3-1/2 tablespoons

Type of Miso

Shiro (White) miso

Our product used in this recipe

Shiro (White) miso

Shiro Miso
(White Miso)


  1. Mix and knead the soymilk for mixing with the shiratamako and make the mixture into small balls (shiratama). Boil the shiratama in water for about 2 minutes after they float up to the surface. Then, soak them in cold water.
  2. Cut the cheery tomatoes into halves. Boil the okra in salt water and cut to 1-cm width.
  3. Bring the dashi stock to a boil, dissolve the miso and boil for a moment. Turn off the heat and add the soymilk. When the miso soup cools down, keep it in a refrigerator.
  4. Place the shiratama and cherry tomatoes in bowls and pour in the miso soup of 3. Serve the miso soup with the okra on top.

★ A Note

Even when you do not have appetite in hot summer, you can easily eat shiratama and okra in this miso soup.

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