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Steamed Egg Custard and Japanese Honeywort Miso Soup

Enjoy the mild taste of steamed egg custard (tamagodofu) accompanied only with Japanese honeywort (mitsuba) in this simple miso soup.

Ingredients (4 servings)

Tamagodofu 1 cake
Mitsuba 1/2 bunch
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Cut the tamagodofu into quarters. Make ties with the mitsuba and boil lightly.
  2. Bring the dashi stock to a boil, lower the heat and dissolve the miso.
  3. Add the tamagodofu. Serve the miso soup in bowls with the tied mitsuba on top.

★ A Note

This miso soup is also good if served cooled.

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