Ground Lotus Root Soup
Photographed by Masaya Suzuki
Soups & Stews
Ingredients (Serves 4-5)
- 1 abura-age fried tofuNote
Tofu cut into thin slices, drained, then deep-fried.
- Seri (water dropwort), as neededNote
Strong, fragrant vegetable. Winter to early spring is its peak time. Give it a quick boil to remove the harshness. Best to eat in ohitashi (salad made with boiled vegetables).
- 1200 ml dashiNote
Japanese soup stock. Made with a lot of different ingredients, most commonly kombu kelp and bonito flakes.
- 3 tbsp sake
- 3 tbsp mirinNote
Sake made with alcohol and rice-malt, mixed into glutinous rice, then fermented. In Japan, it is used to add luster and to sweeten ingredients.
- 80 to 100 g miso
Peel and grate the lotus root. Grill or pan-fry the abura-age fried tofu without oil until both sides are browned and cut into bite-sized rectangular strips. Roughly chop the seri water dropwort.
Place the dashi in a pot and heat over medium until simmering. Add the ingredients listed under [A], adjusting the flavor as needed. Add the grated lotus root along with the moisture drawn from the lotus root into the soup and mix thoroughly. Once the soup becomes thick enough, pour in individual bowls. Sprinkle the abura-age fried tofu strips evenly then add the seri water dropwort on top, and serve.
If the soup isn't thick enough, dissolve potato starch in water at a 1:2 ratio and add into the soup as needed.