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Deep-fried Taro and Japanese Mustard Spinach Miso Soup
Taro in season becomes crispy and fluffy if it is deep-fried. You will find a new taste in this miso soup.
Ingredients (4 servings)
(Japanese mustard spinach)
Type of Miso
Kome (Rice) miso
- Peel the taros and cut into proper sizes. Deep-fry the taros in vegetable oil at 180 °C. Boil the komatsuna and cut to 3-cm length.
- Bring the dashi stock to a boil. Dissolve the miso and add the taros and komatsuna.
- Serve the miso soup in bowls.
★ A Note
Add the komatsuna just before serving to enjoy its crispy texture.