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Wheat Gluten Cake and Konjac Miso Soup
Enjoy the chewy textures of ingredients in this miso soup.
Ingredients (4 servings)
(Dried steamed wheat gluten cake)
(Deep-fried tofu for sushi)
(Thin green onion)
Type of Miso
Kome (Rice) miso
- 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.
- 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.
- 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).