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Wheat Gluten Cake and Potato Miso Soup

Enjoy fluffy potato and chewy ring-shaped wheat gluten cake (chikuwabu)..

Ingredients (4 servings)

Chikuwabu 10 cm
Potatoes 2
Dried wakame seaweed 2 g
Mizuna (Potherb mustard) 2 stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Rehydrate the dried wakame seaweed in water and drain it. Slice the chikuwabu into 16 pieces. Cut the potatoes into round slices and the mizuna to 4-cm length.
  2. Boil the potatoes in the dashi stock. After the potatoes become tender, add the mizuna and boil for a moment. Lower the heat and dissolve the miso.
  3. Add the chikuwabu and wakame and boil for a short time. Serve the miso soup in bowls.

★ A Note

This is a delicious miso soup you would not be tired of.

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