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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
(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

Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)


  1. Slice the renkon into quarter pieces and shred the gobo thinly. Soak both in water. Also shred the carrot and chop the green onion.
  2. 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.
  3. 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.

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