Shoyu,miso,dressing,recipe,kyusyu,ooita,usuki,Fundokin
HOME >
Recipes > 365 Days Miso Soup > Tuber and Root Miso Soups > Deep-fried Taro and Japanese Mustard Spinach Miso Soup
- Search among all miso soups
Deep-fried Taro and Japanese Mustard Spinach Miso Soup
Taro in season becomes crispy and fluffy if it is deep-fried. You will find a new taste in this miso soup.
Ingredients (4 servings)
| Taros | 3 |
|---|---|
| Komatsuna (Japanese mustard spinach) |
1/3 bunch |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Kome (Rice) miso
Directions
- Peel the taros and cut into proper sizes. Deep-fry the taros in vegetable oil at 180 °C. Boil the komatsuna and cut to 3-cm length.
- Bring the dashi stock to a boil. Dissolve the miso and add the taros and komatsuna.
- Serve the miso soup in bowls.
★ A Note
Add the komatsuna just before serving to enjoy its crispy texture.
