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Crushed Yam and Deep-fried Tofu Miso Soup

Sweet deep-fried tofu (aburaage) and crushed yam are best eaten if they are still slightly chewy.

Ingredients (4 servings)

Yam 200 g
Aburaage (Deep-fried tofu) 1 piece
Onion 1/2
(White radish sprouts)
Several sprouts
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Nama-zume Mutenka Awase

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)


  1. Put the peeled yam in a plastic bag and crush it into small pieces by beating, for example, with a wooden pestle. Slice the onion. Pour boiling water over the aburaage to remove oil and cut it into proper sizes.
  2. Bring the dashi stock to a boil and add the yam, aburaage and onion. After the ingredients are cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the kaiwaredaikon on top.

★ A Note

Yam is less easily browned if soaked in vinegar water.

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