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Tororo-jiru Miso Soup

Enjoy the pleasant texture of grated yam in this miso soup.

Ingredients (4 servings)

Yam 120 g
Taros 2
Aburaage (Deep-fried tofu) 1 piece
Naganegi (Japanese leek) 5 cm
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Nama-zume Mutenka Mugi Miso

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. Grate the yam and cut the taros into 1-cm round slices. Cut the aburaage to 1-cm width and chop the naganegi finely.
  2. Bring the dashi stock to a boil and add the taros. After the taros become tender, add the aburaage and boil for a moment.
  3. Lower the heat and dissolve the miso. Place the miso soup in bowls and pour the grated yam in the miso soup. Serve the miso soup with the naganegi sprinkled.

★ A Note

Gooey yam goes very well with savory aburaage.

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