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Wheat Gluten Cake and Konjac Miso Soup

Enjoy the chewy textures of ingredients in this miso soup.

Ingredients (4 servings)

Tofu 1/3 cake
(Devil’s tongue)
100 g
(Dried steamed wheat gluten cake)
8 pieces
(Deep-fried tofu for sushi)
1 piece
(Thin green onion)
4 stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Cut the tofu into 1-cm cubes. Remove harshness from the konjac by boiling in salt water for a few minutes and cut into 1-cm cubes. Rehydrate the mochi-fu in water and drain. Cut the sushiage to 1-cm width and the banno-negi to 2-cm length.
  2. Bring the dashi stock to a boil, add the tofu, konjac and sushiage and boil for a moment. Lower the heat and dissolve the miso. Add the mochi-fu.
  3. Serve the miso soup in bowls with the banno-negi sprinkled.

★ A Note

If you cannot obtain mochi-fu, you can use ordinary fu (wheat gluten cake).

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