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First-crop Laver and Tofu Miso Soup
The texture and flavor of first-crop laver (shin-nori) in this miso soup is appetizing.
Ingredients (4 servings)
| Dried shin-nori | 4 sheets |
|---|---|
| Tofu | 1/2 cake |
| Small temari-fu (Colored wheat gluten cake balls) | 24 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)
Directions
- Cut the tofu into smaller cubes. Tear the shin-nori with hands into pieces.
- Bring the dashi stock to a boil, add the tofu and temari-fu and boil for a short time.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the shin-nori sprinkled.
★ A Note
Shin-nori has a vivid color, and its combination with white tofu and colorful temari-fu is very fancy in the miso soup.
