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Shredded Kombu and Spinach Miso Soup

A combination of vivid ingredients: spinach, shredded kombu seaweed (hosogiri-kombu), tubular wheat gluten cake (chikuwabu) and colored wheat gluten cake balls (temari-fu). With these ingredients, this miso soup is gentle to your body.

Ingredients (4 servings)

Spinach 1/2 bunch
Chikuwabu 8 pieces
Temari-fu 8 pieces
Hosogiri-kombu 80 g
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 Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)


  1. Boil the spinach and cut to 3-cm length.
  2. Bring the dashi stock to a boil, add the spinach, hosogiri-kombu, chikuwabu and temari-fu and boil for a short time.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls.

★ A Note

Enjoy various ingredients in a bowl of miso soup.

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