Kohlrabi and Aburaage Miso Soup Recipe


Kohlrabi is not a Japanese vegetable, but it’s great to use in miso soup. You use everything; bulb, stalk and leaves. Depending on the size of the bulb, one kohlrabi will be for one or two servings. Aburaage adds meaty texture to the soup, as it contains oil and protein, but you can omit if it’s not available or substitute with tofu.

Ingredients (for 2 servings)

  • 1 or 2 kohlrabi, depending on the bulb size
  • 1/2 aburaage
  • 2 cups dashi
  • 2 tbsp miso


Cut the ingredients. Tough and fibrous outer skin of kohlrabi bulbs need to be peeled off, and cut the stems and leaves in 1" length. Also cut aburaage in 1/4" strips.

Boil dashi, and add bulbs, stems and leaves of kohlrabi. Cook about 3 minutes and add aburaage. Cook 1 minute more and turn off the heat. Dissolve miso paste into the soup.

Garnish with chopped scallions if you like.

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