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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)

Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)


  1. Cut the onsendofu into cubes of a proper size and the shungiku to 3-cm length. Shred the yuzu peel thinly.
  2. Bring the dashi stock to a boil, add the onsendofu and shungiku and boil for a short time.
  3. 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.

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