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Eryngii, Leek and Thick Deep-fried Tofu Red Miso Soup

Rich red dashi-added miso is good for the combination of mild and sweet ingredients.

Ingredients (4 servings)

Eryngii mushrooms 2
Naganegi (Japanese leek) 1
Atsuage (Thick deep-fried tofu) 1/2 cake
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Aka (Red) miso

Our product used in this recipe

Aka (Red) miso

(Red Dashi-added Miso)


  1. Cut the eryngii, naganegi and atsuage into proper sizes.
  2. Bring the dashi stock to a boil and add the eryngii and atsuage. After the ingredients are cooked, add the naganegi and boil for a short time.
  3. Lower the heat, dissolve the miso and boil for a moment.
  4. Serve the miso soup in bowls.

★ A Note

The combination of atsuage and naganegi is very good for miso soup.

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