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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)

Taros 3
(Japanese mustard spinach)
1/3 bunch
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Kome (Rice) miso


  1. 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.
  2. Bring the dashi stock to a boil. Dissolve the miso and add the taros and komatsuna.
  3. Serve the miso soup in bowls.

★ A Note

Add the komatsuna just before serving to enjoy its crispy texture.

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