365Days Miso Soup
HOME >   Recipes > 365 Days Miso Soup > Seaweed Miso Soups > Shredded Vinegared Kombu and Steamed Egg Custard Miso Soup
Photo of miso soup

Shredded Vinegared Kombu and Steamed Egg Custard Miso Soup

Jellylike steamed egg custard (tamago-dofu) and slightly salty shredded vinegared kombu seaweed (tororo-kombu) add good tastes to miso soup.

Ingredients (4 servings)

Tamago-dofu 2 cakes
Tororo-kombu 2 tablespoons
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Nama-zume Mutenka Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)


  1. Cut the tamago-dofu into 2-cm cubes.
  2. Bring the dashi stock to a boil, add the tamago-dofu and boil for a moment.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the tororo-kombu on top.

★ A Note

All you need to do with tororo-kombu is to place it on top. It is easy to use but adds umami (good taste) and gooeyness to miso soup.

To Top