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Recipes > 365 Days Miso Soup > Tuber and Root Miso Soups > Potato and Deep-fried Vegetable Tofu Miso Soup
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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
(Fresh-packed, Additive-free Barley Miso)
Directions
- Cut the ganmodoki and potato into proper sizes. Chop the konegi finely.
- Boil the ganmodoki and potato in the dashi stock until tender.
- 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.
