365 Days Miso Soup

Thick Wakame Leave and Tofu Miso Soup

Thick Wakame Leave and Tofu Miso Soup

The flavor, umami (good taste) and texture of thick wakame leaves (mekabu) please your senses.

Ingredients (4 servings)

Mekabu 2 packs (120 g)
Tofu 1/4 cake (80 g)
Myoga (Japanese ginger) 1
Dashi stock 800 cc
Miso 3-1/2 tablespoons


  1. Cut the tofu into 1-cm cubes. Cut the myoga lengthwise into halves and slice diagonally and thinly.
  2. Bring the dashi stock to a boil, add the tofu and mekabu and boil for a moment.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the myoga on top.

★ A Note
Gooey mekabu enriches the taste of this miso soup.

Type of Miso

Awase (Mixed) miso

Our product used in this recipe

Awase (Mixed) miso

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)