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Deep-Fried Bamboo Shoot and Onion Miso Soup

Rich red miso goes well with sweet, deep-fried bamboo shoot and onion.

Ingredients (4 servings)

Bamboo shoot 1/3
Onion 1
(Young leaves of sansho, or Japanese pepper)
A few
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Kyushu-sodachi Mugi

Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)


  1. Slice the bamboo shoot in 1-cm width and deep-fry it in vegetable oil at 180 °C. Slice the onion.
  2. Bring the dashi stock to a boil and add the onion. After the onion is cooked, dissolve the miso and boil for a moment.
  3. Place the bamboo shoot in bowls and pour the miso soup of 2 over it. Serve the miso soup in bowls with the kinome on top.

★ A Note

Boil the bamboo shoot with rice bran to remove harshness thoroughly.

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