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Mibuna and Baked Wheat Gluten Cake Miso Soup

Enjoy the crispy texture of mibuna (a variety of wild mustard) and the spongy texture of ring-shaped baked wheat gluten cake (kuruma-fu) in this miso soup.

Ingredients (4 servings)

Kuruma-fu 4 pieces
Mibuna 1/4 package (50 g)
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Kyushu-sodachi Mugi

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)


  1. Rehydrate the kuruma-fu in water. Cut the mibuna to 2-cm length.
  2. Bring the dashi stock to a boil. Add the mibuna and boil for a moment.
  3. Lower the heat and dissolve the miso. Add the kuruma-fu and serve the miso soup in bowls.

★ A Note

Mibuna is a traditional vegetable in Kyoto. Its distinctive flavor makes this miso soup special.

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