KONJAC miso soup recipe

KONJAC miso soup

Do you have ever heard of KONJAC?
KONJAC is also known as Konnyaku or Devil’s tongue. It can be said “yam cake” too, and the raw material is Konnyaku imo (Taro). Grated Konnyaku imo will be set as cakes by cooking with sodium carbonate. It has kind of a jelly-like texture and unique smell.
Unbelievably 97% is water, so the calorie is super low! Because it’s so healthy I heard KONJAC noodles are getting popular in some of foreign countries.

konjac (yam cake)

My parents are Konnyaku imo (Taro) – raising farmer, so I feel so happy when I use it for cooking!

【Recipe (2 servings)】

1 oz miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
4 oz konjac (yam cake), Cut into bite-sized
0.7 oz (1 sheet) thin fried tofu, Cut into rectangles
1 oz green onion, Sliced
1 teaspoons green onion, Minced (for topping)
1.7 cups (400ml) water

*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules. I use miso paste containig dashi this time.


1. Heat water and green onion in a saucepan.

2. Once it boils, add konjac and thin fried tofu. Simmer for about 2 minutes to cook them. (Add dashi granules if you need). Then remove from heat.

3. Add miso paste and stir until miso is completely melted. Put minced green onion and red pepper to your liking.

KONJAC miso soup
KONJAC miso soup

Ready to eat!

KONJAC is usually side character in a soup (you can tell that from the recipe of “IMONI”). It’s absolutely healthy and delicious, so KONJAC miso soup should be widely known!
Since KONJAC’s taste is very simple, I think juicy thin fried tofu is important supporter.

Enjoy your miso soup!

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