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Lotus Root Chips, Potato and Onion Miso Soup

Crispy deep-fried lotus root (renkon) in season gives a kick to a slightly sweeter miso soup.

Ingredients (4 servings)

Renkon 1/3 section
Potato 1
Onion 1/2
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. Slice the renkon thinly and deep-fry it in vegetable oil at 180 °C until crispy. Cut the potato and onion into proper sizes.
  2. Bring the dashi stock to a boil and add the potato and onion. After the ingredients are cooked, dissolve the miso and boil for a moment.
  3. Serve the miso soup in bowls with the renkon chips on top.

★ A Note

This miso soup let you really enjoy the taste of deep-fried renkon.

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