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365 Days Miso Soup

Fresh Tofu Skin, Japanese Mustard Spinach and Buckwheat Sprout Miso

Fresh Tofu Skin, Japanese Mustard Spinach and Buckwheat Sprout Miso

Fresh tofu skin (nama-yuba) has a delicate taste. It floats delicately in this miso soup.

Ingredients (4 servings)

Nama-yuba 40 g
Komatsuna
(Japanese mustard spinach)
1 plant
Sobanome
(Buckwheat sprouts)
2 g
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Directions

  1. Boil the komatsuna and cut to 3-cm length. Cut the nama-yuba to 2 ~ 3-cm width.
  2. Bring the dashi stock to a boil, add the komatsuna and nama-yuba and boil for a short time. Lower the heat and dissolve the miso.
  3. Serve the miso soup in bowls with the sobanome on top.

★ A Note
Avoid boiling nama-yuba too long.

Type of Miso

Kome (Rice) miso

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