Miso soup of the day: Mizuna & tofu

Mizuna (potherb mustard) – Now it’s available all over Japan at any time of the year, but was originally the local vegetables in the Kansai region in the cold season. Though it’s used as an ingredients in salads and hot pots quite often, it’s also suitable for miso soup.

This time I only added tofu besides mizuna, but aburaage also goes very well. In order to enjoy its crunchy texture, Be careful not to cook mizuna for long time.


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