365 Days Miso Soup

Shredded Kombu and Nankan-age Miso Soup

Shredded Kombu and Nankan-age Miso Soup

Dried shredded kombu (suki-kombu) can easily be rehydrated. Enjoy its umami (good taste) and flavor in this miso soup. Nankan-age is Japan’s largest deep-fried tofu traditionally eaten in Kumamoto, Kyushu.

Ingredients (4 servings)

Suki-kombu 8 g
Nankan-age 1/2 piece
Nama-fu or awa-fu (Steamed wheat gluten cake) 80 g
Mitsuba (Japanese honeywort) Several leaves
Dashi stock 800 cc
Miso 3-1/2 tablespoons


  1. Rehydrate the suki-kombu in warm water. Cut the nama-fu to 1-cm width and tear the Nankan-age with hands into pieces.
  2. Bring the dashi stock to a boil and add the nama-fu and Nankan-age to cook.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the suki-kombu and mitsuba on top.

★ A Note
Nama-fu, Nankan-age and suki-kombu are all healthy ingredients. Some nama-fu has different ingredients, such as yomogi (mugwort) and sesame, and adds different tastes to miso soup.

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Ikiteru Kyushu-san Mutenka Awase Shiro
(Living, Kyushu-grown, Additive-free White Mixed Miso)