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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)
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
(Kyushu-grown Barley Miso)
- Remove oil from the aburaage by pouring boiling water over it. Cut the aburaage, okahijiki and momiji-fu into proper sizes.
- 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.
- 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.