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Grilled Wheat Gluten Cake and Dried Shiitake Mushroom Miso Soup

This miso soup brings out the good taste of steamed wheat cake (nama-fu).

Ingredients (4 servings)

Nama-fu 120 g
Dried shiitake mushrooms 4
Banno-negi (Thin green onion) 1 stalk
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)


  1. Cut the nama-fu to 1-cm width and grill until its color becomes brown. Rehydrate the dried shiitake mushrooms in water and cut into proper sizes. Cut the banno-negi to 3-cm length.
  2. Bring the dashi stock to a boil, add the grilled nama-fu and shiitake mushrooms and boil for a short time. Lower the heat and dissolve the miso.
  3. Serve the miso soup in bowls with the banno-negi sprinkled.

★ A Note

Grilled nama-fu has a better flavor than nama-fu used in miso soup without grilling.

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