365Days Miso Soup
HOME >   Recipes > 365 Days Miso Soup > Seaweed Miso Soups > Shredded Kombu and Nankan-age Miso Soup
Photo of miso soup

Shredded Kombu and Nankan-age Miso Soup

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.

Ingredients (4 servings)

Suki-kombu 8 g
Nankan-age 1/2 piece
Nama-fu or awa-fu (Steamed wheat gluten cake) 80 g
Mitsuba (Japanese honeywort) Several leaves
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)


  1. Rehydrate the suki-kombu in warm water. Cut the nama-fu to 1-cm width and tear the Nankan-age with hands into pieces.
  2. Bring the dashi stock to a boil and add the nama-fu and Nankan-age to cook.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the suki-kombu and mitsuba on top.

★ A Note

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.

To Top