365 Days Miso Soup
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Grated Lotus Root Miso Soup
Preparing lotus root (renkon) differently will let you find its different deliciousness in this miso soup.
Ingredients (4 servings)
| <Renkon balls> Renkon Egg white Potato starch Salt |
200 g 180 g From an egg A dash A pinch |
|---|---|
| Sliced renkon | 4 pieces |
| Aburaage (Deep-fried tofu) | 1/2 piece |
| Mitsuba (Japanese honeywort) | A few pieces |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Directions
- Slice four thin slices off the renkon and grate the rest. Mix the ingredients of renkon balls and make renkon balls. Slice the aburaage into proper sizes and chop the mitsuba.
- Bring the dashi stock to a boil and add the renkon slices and renkon balls. After the ingredients are cooked, add the aburaage and boil for a moment.
- Lower the heat and dissolve the miso. Add the mitsuba and serve the miso soup in bowls.
★ A Note
You can enjoy both chewy renkon balls and crispy renkon in this miso soup.
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
