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Ginkgo Nuts and Lily Bulb Miso Soup

Both ginkgo nuts and lily bulb (yurine) are ingredients for autumn. This miso soup is a treat even for guests.

Ingredients (4 servings)

Ginkgo nuts 20
Yurine 50 g
Minced shrimp 80 g (for 12 balls)
Yuzu* peel 2 tablespoons
Dashi stock 800 cc
Miso 3-1/2 tablespoons

* Yuzu: a Japanese citrus fruit

Type of Miso

Kome (Rice) miso


  1. Boil the ginkgo nuts in salt water after removing their shells. Peel the inner skin of the boiled ginkgo nuts. Separate the yurine into bulblets. Make balls from the minced shrimp. Shred the yuzu peel into fine strips.
  2. Boil the minced shrimp balls in the dashi stock. After the shrimp balls are cooked, add the yurine and ginkgo nuts and boil for a moment.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the yuzu peel on top.

★ A Note

It takes years to grow yurine used in this miso soup. We should be thankful to its producers.

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