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Watercress and Freeze-dried Tofu Miso Soup

Freeze-dried tofu (koyadofu) is spongy-textured and absorbs soup well. It has a soothing taste in this miso soup.

Ingredients (4 servings)

Koyadofu 2 cakes
Small temari-fu (Colored wheat gluten cake balls) 16
Watercress 4 stalks
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(Fresh-packed, Additive-free Mixed Miso)

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


  1. Rehydrate the koyadofu in water and cut into proper sizes. Cut the watercress to 2 ~ 3-cm length.
  2. Bring the dashi stock to a boil, add the koyadofu and boil for 2 ~ 3 minutes. Add the temari-fu and watercress and boil for a short time.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

Watercress adds a pungent taste to koyadofu in this miso soup.

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