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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)
Type of Miso
Kome (Rice) miso
- Slice the renkon thinly and deep-fry it in vegetable oil at 180 °C until crispy. Cut the potato and onion into proper sizes.
- 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.
- 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.