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Deep-fried Root Vegetable and Dumpling Skin Miso Soup
Autumn blessings are made into crispy chips. Their wonderful flavors together with red miso are almost addictive.
Ingredients (4 servings)
| Lotus root | 20 g |
|---|---|
| Burdock | 20 g |
| Wantan-no-kawa (Dumpling skins) |
4 pieces |
| Ichimi-togarashi (Cayenne pepper powder) |
A dash |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Aka (Red) miso
Our product used in this recipe
Akadashi(Red Dashi-added Miso)
Directions
- Slice the lotus root and burdock very thinly and cut the wantan-no-kawa to 1-cm width. Deep-fry them in vegetable oil at 180 °C into chips.
- Bring the dashi stock to a boil and dissolve the miso.
- Pour the miso soup in bowls and place the lotus root, burdock and wantan-no-kawa chips in it. Serve the miso soup with the ichimi-togarashi sprinkled to taste.
★ A Note
Deep-frying lotus root and burdock condenses their tastes in them and makes the miso soup tastier.
