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Freeze-dried Tofu and Japanese Mustard Spinach Miso Soup

Nutritious freeze-dried tofu (koyadofu) is accompanied by Japanese mustard spinach (komatsuna) in season, full of vitamins, in this miso soup.

Ingredients (4 servings)

Koyadofu 1 cake
Komatsuna 1/2 bunch
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Nama-zume Mutenka Mugi Miso(Fresh-packed, Additive-free Barley Miso)

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. Soak the koyadofu quickly in water and cut into proper sizes. Cut also the komatsuna into proper sizes.
  2. Bring the dashi stock to a boil and add the koyadofu and komatsuna. After the ingredients are cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls.

★ A Note

Komatsuna in season has little harshness. It can be served only after quick boiling.

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