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Grated Lotus Root Miso Soup

Preparing lotus root (renkon) differently will let you find its different deliciousness in this miso soup.

Ingredients (4 servings)

<Renkon balls>
 Egg white
 Potato starch
200 g
180 g
From an egg
A dash
A pinch
Sliced renkon 4 pieces
Aburaage (Deep-fried tofu) 1/2 piece
Mitsuba (Japanese honeywort) A few pieces
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Nama-zume Mutenka Mugi Miso

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)


  1. Slice four thin slices off the renkon and grate the rest. Mix the ingredients of renkon balls and make renkon balls. Slice the aburaage into proper sizes and chop the mitsuba.
  2. Bring the dashi stock to a boil and add the renkon slices and renkon balls. After the ingredients are cooked, add the aburaage and boil for a moment.
  3. Lower the heat and dissolve the miso. Add the mitsuba and serve the miso soup in bowls.

★ A Note

You can enjoy both chewy renkon balls and crispy renkon in this miso soup.

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