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Onsendofu Miso Soup
Onsendofu is tofu boiled in hot spring water. Its creamy texture and rich taste will make you happy.
Ingredients (4 servings)
| Onsendofu | 160 g |
|---|---|
| Shungiku (Garland chrysanthemum) | 4 stalks |
| Yuzu peel | 1 tablespoon |
| Roasted white sesame | 1 teaspoon |
| Shichimi-togarashi (Japanese mixed spices) | A dash |
| 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
- Cut the onsendofu into cubes of a proper size and the shungiku to 3-cm length. Shred the yuzu peel thinly.
- Bring the dashi stock to a boil, add the onsendofu and shungiku and boil for a short time.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the shredded yuzu peel on top, the white sesame sprinkled and the shichimi-togarashi also sprinkled to taste.
★ A Note
Yuzu peel, white sesame and shichimi-togarashi add special tastes and flavors to a miso soup of creamy onsendofu.
