Miso Soup with Tomato and Fried Tofu

This tomato miso soup has a refreshing hint of acidity. It’s ready when the tomato skins start to peel. Kayanoya Kelp Stock Powder enhances the ingredients, bringing the flavors together beautifully.

2 Servings

1/2 tomato
1/4 sheet fried tofu
1 green onion
[A] 1 packet Kayanoya Original Kelp Stock Powder
[A] 1 2/3 cups water
1 tbsp miso

Directions

Cut the tomato into wedges. Pour hot water over the fried tofu to remove excess oil, then cut it into 3/4-inch squares.
Add [A] to a pot and bring to a boil. Simmer over medium heat for 2–3 minutes, then remove the dashi packet.
Add the tomato and fried tofu, then simmer. Dissolve the miso into the soup and sprinkle with green onion before serving.

Used in this Recipe

Kayanoya Original Kelp Stock Powder (6 g packet x 24)

Price

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