Miso Soup with Spinach and Fu Dried Wheat Gluten

Prepare the spinach the night before, and you can have it for breakfast with no rush.

Miso Soup with Spinach and Fu Dried Wheat Gluten
Photographed by Takeshi Noguchi

Recipe by
Hidehiro Yoshioka



Soups & Stews




Calorie count is per serving
Requires 10 min of preparation time the day before.

Ingredients (Serves 2)

  • 20 g spinach
  • 14 pieces fu dried wheat gluten
  • 5 g konbu kelp
  • 10 g bonito flakes
  • Approx. 1 tbsp miso
  • 250 ml water



Bring a pot full of water to a boil. Add the spinach to briefly boil, then transfer to cold water to cool, strain, and squeeze out any excess moisture. Cut into easy-to-eat pieces and place in a storage container in the refrigerator.


Place the cooked spinach and fu dried wheat gluten into serving bowls. Make the dashi: In a pot, combine the water and konbu kelp and heat over medium heat. When the pot comes to a simmer, add the bonito flakes and reduce heat, and simmer for 2-3 min. Stir in about 1 tbsp of miso, then pour the soup through a strainer into the serving bowls.