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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

Mugi (Barley) miso

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)


  1. Cut the tofu into smaller cubes. Tear the shin-nori with hands into pieces.
  2. Bring the dashi stock to a boil, add the tofu and temari-fu and boil for a short time.
  3. 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.

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