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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)
(Deep-fried tofu for sushi)
|Tomyo (Pea sprouts)
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Ikiteru Awase Miso
(Living Mixed Miso)
- Peel the zuiki and cut to 3-cm length. Cut the sushi-age into proper sizes.
- Boil the zuiki in the dashi stock. After the zuiki is cooked, add the sushi-age and tomyo and boil for a short time.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
Spongy zuiki absorbs the rich taste of sushi-age.