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Calcium-Rich Miso Soup

Japanese mustard spinach (komatsuna), freeze-dried tofu (koyadofu) and cheese are all full of calcium.

Ingredients (4 servings)

Komatsuna 1 bunch
Koyadofu (dried) 1 cake
Cheese 10 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

Nama-zume Mutenka Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)


  1. Cut the komatsuna to 4 ~ 5-cm length. Rehydrate the koyadofu in water and cut into proper sizes. Grate the cheese.
  2. Place the koyadofu in the dashi stock and boil until tender. Add the komatsuna and boil for a moment.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the grated cheese sprinkled.

★ A Note

Koyadofu is a traditional Japanese food and contains various nutrients abundantly. Enjoy it in miso soup or stew once in a while.

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