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Recipes > 365 Days Miso Soup > Light-Colored Vegetable Miso Soups > Watermelon Rind and Deep-fried Tofu Miso Soup
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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 |
|---|---|
| Usuage (Thin deep-fried tofu) |
1/2 piece |
| Nama temari-fu (Steamed wheat cake balls) |
8 |
| 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
(Living, Kyushu-grown, Additive-free White Mixed Miso)
Directions
- Peel the green outer skin off the watermelon rind and slice the rind. Cut the usuage to 1-cm width.
- Bring the dashi stock to a boil. Boil the watermelon rind for a short time and add the usuage and nama temari-fu.
- 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.
