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Oborodofu and Carrot Miso Soup

Oborodofu is a semi-coagulated and unpressed tofu and is soft and fluffy. Enjoy it together with crispy carrot and popping sesame in this miso soup.

Ingredients (4 servings)

Oborodofu 2/3 cake (240 g)
Carrot 1/4
Roasted white sesame 1 teaspoon
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. Shred the carrot thinly.
  2. Boil the carrot in the dashi stock until tender. Add the oborodofu in chunks and boil for a moment.
  3. Lower the heat and dissolve the miso, avoiding breaking the oborodofu. Serve the miso soup in bowls with the roasted white sesame sprinkled.

★ A Note

There are many kinds of tofu on the market. You can try different tofu for this miso soup.

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