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Potato and Deep-fried Vegetable Tofu Miso Soup

The rich taste of fluffy deep-fried vegetable tofu (ganmodoki) encloses potato in this miso soup.

Ingredients (4 servings)

Ganmodoki 2
Potato 1/2
Konegi (Thin green onion) 2 stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Nama-zume Mutenka Mugi Miso

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. Cut the ganmodoki and potato into proper sizes. Chop the konegi finely.
  2. Boil the ganmodoki and potato in the dashi stock until tender.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the konegi sprinkled.

★ A Note

There are different kinds of ganmodoki and potatoes. You can try them to enjoy different tastes and textures.

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