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Shredded Vinegared Kombu and Steamed Egg Custard Miso Soup
Jellylike steamed egg custard (tamago-dofu) and slightly salty shredded vinegared kombu seaweed (tororo-kombu) add good tastes to miso soup.
Ingredients (4 servings)
|Dashi stock||800 cc|
- Cut the tamago-dofu into 2-cm cubes.
- Bring the dashi stock to a boil, add the tamago-dofu and boil for a moment.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the tororo-kombu on top.
★ A Note
All you need to do with tororo-kombu is to place it on top. It is easy to use but adds umami (good taste) and gooeyness to miso soup.
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Gen-en Awase
(Fresh-packed, Additive-free, Low-salt Mixed Miso)