Yuba Miso Soup recipe - ingredients, nutrition and when to eat it
Yuba miso soup is a Japanese side soup made with yuba—the thin skin that forms when making soy milk—and wakame simmered in miso broth.
Yuba miso soup is a Japanese side soup made with yuba—the thin skin that forms when making soy milk—and wakame simmered in miso broth. Its savory, salty broth pairs well with yuba’s soft, pleasantly chewy texture. Enjoy it with rice and mild side dishes for lunch or dinner.
Japanese · 15 minutes to cook
Tips: Miso can lose some of its aroma if boiled for too long, so stir it in at the end and warm the soup over low heat.
Tips: If dried yuba is firm, soak it ahead of time according to the package directions.
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Ingredients (1 serving)
- Dried tofu skin (yuba) — 15 g
- Dried seaweed — 1 tsp
- Dashi stock — 250 ml
- Miso — 1 Tbsp
- Green onion — 5 g