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Taro Stalk and Deep-fried Tofu Miso Soup

Try this miso soup when taro stalk (mizuimo stalk or zuiki) is in season.

Ingredients (4 servings)

Zuiki 1/6
(Deep-fried tofu for sushi)
1 piece
Tomyo (Pea sprouts) Several sprouts
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Ikiteru Awase Miso

Ikiteru Awase Miso
(Living Mixed Miso)


  1. Peel the zuiki and cut to 3-cm length. Cut the sushi-age into proper sizes.
  2. Boil the zuiki in the dashi stock. After the zuiki is cooked, add the sushi-age and tomyo and boil for a short time.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

Spongy zuiki absorbs the rich taste of sushi-age.

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