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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)

Lotus root 20 g
Burdock 20 g
(Dumpling skins)
4 pieces
(Cayenne pepper powder)
A dash
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Aka (Red) miso

Our product used in this recipe

Akadashi(Red Dashi-added Miso)

Akadashi(Red Dashi-added Miso)


  1. 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.
  2. Bring the dashi stock to a boil and dissolve the miso.
  3. 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.

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