Dried shredded kombu (suki-kombu) can easily be rehydrated. Enjoy its umami (good taste) and flavor in this miso soup. Nankan-age is Japan’s largest deep-fried tofu traditionally eaten in Kumamoto, Kyushu.
|Nama-fu or awa-fu (Steamed wheat gluten cake)||80 g|
|Mitsuba (Japanese honeywort)||Several leaves|
|Dashi stock||800 cc|
Awase (Mixed) miso
Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)
Nama-fu, Nankan-age and suki-kombu are all healthy ingredients. Some nama-fu has different ingredients, such as yomogi (mugwort) and sesame, and adds different tastes to miso soup.