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Tofu Skin Roll and Japanese Honeywort Miso Soup

The mild flavors of tofu skin (yuba) and Japanese honeywort (mitsuba) in this miso soup elegantly enrich your dinner table.

Ingredients (4 servings)

(Small dried tofu skin rolls)
(Japanese honeywort)
1/2 bunch
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)

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


  1. Separate the leaves from the mitsuba and cut the stalks to about 2-cm length.
  2. Bring the dashi stock to a boil, lower the heat and dissolve the miso.
  3. Add the mitsuba and stir lightly. Place the komaki-yuba in bowls and pour in the miso soup for serving.

★ A Note

Komaki-yuba is small dried tofu skin rolls and can be stored for a long time. You can use them easily for various recipes.

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