365Days Miso Soup
HOME >   Recipes > 365 Days Miso Soup > Rice Cake and Noodle Miso Soups > New Year’s Eve Miso Soup
Photo of miso soup

New Year’s Eve Miso Soup

Dashi from deep-fried tofu (aburaage) and fish cake (kamaboko) makes buckwheat noodles (soba) taste better in this miso soup. Enjoy it for the traditional soba noodles eaten on New Year’s Eve.

Ingredients (4 servings)

Fresh soba noodles 2 servings
Aburaage 1 piece
Kamaboko 8 thin slices
Carrot 1/5
Mitsuba (Japanese honeywort) 4 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

Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)


  1. Loosen the soba noodles. Cut the aburaage into 2-cm squares and the kamaboko into quarter slices. Cut the carrot into semicircular slices and the mitsuba to 4 ~ 5-cm length.
  2. Boil the carrot in the dashi stock. After the carrot is cooked, add the aburaage, kamaboko and soba noodles and boil for a short time.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the mitsuba on top.

★ A Note

Adding yuzu-kosho (yuzu and pepper paste) to taste would make the miso soup tastier.

To Top