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Japanese Mustard Spinach, Deep-fried Tofu and Shimeji Mushroom Miso Soup
Japanese mustard spinach (komatsuna) tastes better in fall and winter. It is accompanied by fragrant shimeji mushrooms in this miso soup.
Ingredients (4 servings)
|Aburaage (Deep-fried tofu)
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Gen-en Awase
(Fresh-packed, Additive-free, Low-Salt Mixed Miso)
- Boil the komatsuna and cut it into 3-cm lengths. Remove oil from the aburaage by pouring boiling water over it and cut it into proper sizes. Remove the base of the shimeji mushroom cluster and divide it into small clusters.
- Bring the dashi stock to a boil and add the aburaage and shimeji. After the ingredients are lightly cooked, dissolve the miso and boil only for a moment. Finally, add the komatsuna.
- Serve the miso soup in bowls.
★ A Note
Add komatsuna just before serving to enjoy its crispness.