Welcome to Day 8 of the 28-Day Miso Soup Challenge! 🍲 This is one of my favorites 😊 My mother used to make this for me all the time when I was a kid 🧡 This comforting miso soup features fluffy fried tofu and sweet Japanese leeks, with the option to mix two types of miso for added depth and richness. Perfect for a cozy meal!
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Pour hot water over the aburaage to remove excess oil and set aside.
Peel and cut the potato into small pieces. Slice the Japanese long leek into thin rounds.
Bring the dashi to a boil in a pot. Add the potato pieces and cook until tender.
Add the sliced Japanese leek and aburaage to the pot. Simmer for a few minutes until the leek becomes sweet and tender.
Lower the heat and dissolve the miso into the soup. Mix gently and ensure the miso is fully incorporated.
Serve hot and enjoy your comforting bowl of miso soup!
Pour hot water over the aburaage before using to remove excess oil and help it absorb flavor.
Japanese leeks become wonderfully sweet once cooked, adding a delightful flavor to the soup.
Cut the potatoes larger and simmer until tender for an extra fluffy and comforting texture.
Mixing two types of miso adds depth and richness to the soup.
Can I use regular leeks instead of Japanese long leek?
Yes, regular leeks can be used as a substitute, though Japanese long leeks have a sweeter flavor when cooked.
What types of miso work best for this recipe?
You can use any type of miso, but mixing two types, such as white and red miso, adds depth and richness to the soup.
How do I prepare aburaage for cooking?
Pour hot water over the aburaage to remove excess oil before using. This helps it absorb flavors better.
Can I make this soup vegetarian?
Yes, you can use vegetarian dashi made from kombu and shiitake mushrooms instead of traditional dashi.
What is the best way to store leftover miso soup?
Store leftover miso soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove before serving.
Hi, I'm Yukumi, a home cook from Japan sharing easy, everyday recipes rooted in Japanese fermentation culture. Koji, miso, amazake, and other fermented staples are at the heart of Japanese cooking — full of deep umami, natural nutrients, and centuries of tradition. My recipes make these ingredients simple and approachable, whether you're new to fermentation or looking to bring more Japanese flavors into your kitchen. Here you'll find recipes for gut-friendly miso soups, koji marinades, fermented seasonings, and more — all designed for a natural, balanced way of eating.
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