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Crispy Deep-fried Tofu and Yam Miso Soup

Fragrant grilled deep-fried tofu (aburaage) makes the miso soup tastier.

Ingredients (4 servings)

Aburaage 2 pieces
Nagaimo (Yam) 80 g
Banno-negi (Thin green onion) 1 stalk
Vinegar 1 teaspoon
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Ikiteru Awase Miso(Living Mixed Miso)

Ikiteru Awase Miso
(Living Mixed Miso)


  1. Grill the aburaage until crispy and cut into proper sizes. Peel the nagaimo, shred into thin pieces and soak in water with the vinegar. Chop the banno-negi into pieces.
  2. Bring the dashi stock to a boil, add the nagaimo and boil lightly. Dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the aburaage on top and the banno-negi sprinkled.

★ A Note

Soaking nagaimo in a vinegar-water solution makes it hard to discolor.

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