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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)
Directions
- Shred the carrot thinly.
- Boil the carrot in the dashi stock until tender. Add the oborodofu in chunks and boil for a moment.
- 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.
