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Deep-fried Root Vegetable and Dumpling Skin Miso Soup
Autumn blessings are made into crispy chips. Their wonderful flavors together with red miso are almost addictive.
Ingredients (4 servings)
(Cayenne pepper powder)
Type of Miso
Aka (Red) miso
Our product used in this recipe
Akadashi(Red Dashi-added Miso)
- Slice the lotus root and burdock very thinly and cut the wantan-no-kawa to 1-cm width. Deep-fry them in vegetable oil at 180 °C into chips.
- Bring the dashi stock to a boil and dissolve the miso.
- Pour the miso soup in bowls and place the lotus root, burdock and wantan-no-kawa chips in it. Serve the miso soup with the ichimi-togarashi sprinkled to taste.
★ A Note
Deep-frying lotus root and burdock condenses their tastes in them and makes the miso soup tastier.