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Watermelon Rind and Deep-fried Tofu Miso Soup

Watermelon rind is contrasted by savory deep-fried tofu (aburaage). This is a miso soup for summer.

Ingredients (4 servings)

Watermelon rind 80 ~ 100 g
(Thin deep-fried tofu)
1/2 piece
Nama temari-fu
(Steamed wheat cake balls)
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Ikiteru Kyushu-san Mutenka Awase Shiro

Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)


  1. Peel the green outer skin off the watermelon rind and slice the rind. Cut the usuage to 1-cm width.
  2. Bring the dashi stock to a boil. Boil the watermelon rind for a short time and add the usuage and nama temari-fu.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

Small watermelons have thin rinds. But the rinds are sweet and good for this miso soup.

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