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Recipes > 365 Days Miso Soup > Light-Colored Vegetable Miso Soups > White Bok Choy, Nankan-age and Colored Wheat Gluten Cake Ball Miso Soup
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White Bok Choy, Nankan-age and Colored Wheat Gluten Cake Ball Miso Soup
Nankan-age is a traditional deep-fried tofu. It has been used for miso soup and Japanese stew since old times.
Ingredients (4 servings)
| Shirona (White bok choy) | 1 bunch |
|---|---|
| Nankan-age | 1 piece |
| Small temari-fu (Colored wheat gluten cake balls) |
20 |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)
Directions
- Cut the shirona to 5-cm length and tear the Nankan-age into proper sizes.
- Bring the dashi stock to a boil and add the shirona, Nankan-age and temari-fu to cook.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls.
★ A Note
Nankan-age is a traditional food in Nankan-machi, Kumamoto, Japan. It absorbs soup well and is a standard ingredient of daily miso soup.
