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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
Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)
Directions
- Cut the karashi-renkon into 1-cm round slices. Boil the suizenjina lightly and cut to 3-cm length.
- Bring the dashi stock to a boil, dissolve the miso and add the karashi-renkon.
- 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.
