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365 Days Miso Soup

Mustard-stuffed Lotus Root and Okinawan Spinach Miso Soup

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

Directions

  1. Cut the karashi-renkon into 1-cm round slices. Boil the suizenjina lightly and cut to 3-cm length.
  2. Bring the dashi stock to a boil, dissolve the miso and add the karashi-renkon.
  3. 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.

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Nama-zume Koji-tappuri Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso Full of Rice Malt)

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