- Search among all miso soups
Fresh Tofu Skin, Japanese Mustard Spinach and Buckwheat Sprout Miso Soup
Fresh tofu skin (nama-yuba) has a delicate taste. It floats delicately in this miso soup.
Ingredients (4 servings)
(Japanese mustard spinach)
Type of Miso
Kome (Rice) miso
- 1. Boil the komatsuna and cut to 3-cm length. Cut the nama-yuba to 2 ~ 3-cm width.
- 2. Bring the dashi stock to a boil, add the komatsuna and nama-yuba and boil for a short time. Lower the heat and dissolve the miso.
- 3. Serve the miso soup in bowls with the sobanome on top.
★ A Note
Avoid boiling nama-yuba too long.