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Kinpira-style Miso Soup
This is a savory miso soup with sautéed burdock (gobo), lotus root (renkon) and carrot.
Ingredients (4 servings)
| Renkon | 1/3 section |
|---|---|
| Gobo | 1/2 |
| Carrot | 1/4 |
| Green onion | 1 stalk |
| Sesame oil | A dash |
| Shichimi-togarashi (Japanese mixed spices) |
A pinch |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)
Directions
- Slice the renkon into quarter pieces and shred the gobo thinly. Soak both in water. Also shred the carrot and chop the green onion.
- Heat the sesame oil in a pan and sauté the renkon, gobo and carrot. After the ingredients become wilted, add the dashi stock until they become tender. After the ingredients are cooked, dissolve the miso and boil for a moment.
- Serve the miso soup in bowls with the green onion and shichimi-togarashi sprinkled.
★ A Note
You can saute a larger amount of gobo, renkon and carrot for preparing kinpira gobo, sautéed mixed vegetables marinated with soy sauce and sugar, after making the miso soup.
