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Saltwort and Colored Wheat Gluten Cake Miso Soup

Crispy saltwort (okahijiki), sweet deep-fried tofu (aburaage) and chewy colored wheat gluten cake in the maple leaf shape (momiji-fu) give a taste of autumn.

Ingredients (4 servings)

Okahijiki 1/2 pack
Momiji-fu 50 g
Aburaage 1 piece
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)


  1. Remove oil from the aburaage by pouring boiling water over it. Cut the aburaage, okahijiki and momiji-fu into proper sizes.
  2. Bring the dashi stock to a boil and add the okahijiki, momiji-fu and aburaage. After the ingredients are lightly cooked, dissolve the miso and boil only for a moment.
  3. Serve the miso soup in bowls.

★ A Note

The deep green of okahijiki contrasts well with red momiji-fu. This is a miso soup suitable for autumn.

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