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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)
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
- Soak the koyadofu quickly in water and cut into proper sizes. Cut also the komatsuna into proper sizes.
- 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.
- Serve the miso soup in bowls.
★ A Note
Komatsuna in season has little harshness. It can be served only after quick boiling.