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Deep-fried Tofu and Jumbo Green Bean Miso Soup

Jumbo green beans are crispy and easy to use. With jumbo green beans together with Kyoto-style deep-fried tofu (kyofu aburaage) and wakame seaweed, this is a miso soup for spring.

Ingredients (4 servings)

Kyofu aburaage 1/2 piece
Jumbo green beans 2 pods
Dried wakame seaweed 2 g
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. Cut the kyofu aburaage to 1-cm width and the jumbo green beans diagonally to 2 ~ 3-cm width. Rehydrate the wakame in water and drain.
  2. Boil the jumbo green beans in the dashi stock. After the jumbo green beans become tender, add the kyofu aburaage and boil for a moment.
  3. Lower the heat and dissolve the miso. Add the wakame and boil for a short time. Serve the miso soup in bowls.

★ A Note

To remove oil from kyofu aburaage, pour boiling water over it.

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