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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)
Type of Miso
Kome (Rice) miso
- Cut the tamagodofu into quarters. Make ties with the mitsuba and boil lightly.
- Bring the dashi stock to a boil, lower the heat and dissolve the miso.
- 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.