365Days Miso Soup
HOME >   Recipes > 365 Days Miso Soup > Other Miso Soups > Mustard-stuffed Lotus Root and Okinawan Spinach Miso Soup
Photo of miso soup

Mustard-stuffed Lotus Root and Okinawan Spinach Miso Soup

This miso soup uses specialties of Kumamoto Prefecture: mustard-stuffed lotus root (karashi-renkon) and Okinawan spinach (suizenjina), which becomes slimy when boiled.

Ingredients (4 servings)

Karashi-renkon 200 g
Suizenjina 1/2 bunch
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)


  1. Cut the karashi-renkon into 1-cm round slices. Boil the suizenjina lightly and cut to 3-cm length.
  2. Bring the dashi stock to a boil, dissolve the miso and add the karashi-renkon.
  3. Serve the miso soup in bowls with the suizenjina on top.

★ A Note

The vegetable called suizenjina in Kumamoto is the same vegetable called kinjiso in Ishikawa Prefecture.

To Top