Ground Lotus Root Soup

Ground Lotus Root Soup
Photographed by Masaya Suzuki


Recipe by
Atsuko Matsumoto

Easy

Soups & Stews

Healthy

Quick

100kcal

15minutes

Ingredients (Serves 4-5)

  • 1 abura-age fried tofu
    Note

    Tofu cut into thin slices, drained, then deep-fried.

  • Seri (water dropwort), as needed
    Note

    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 dashi
    Note

    Japanese soup stock. Made with a lot of different ingredients, most commonly kombu kelp and bonito flakes.

  • [A]

    • 3 tbsp sake
    • 3 tbsp mirin
      Note

      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

Directions

1

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.

2

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.

Advice

If the soup isn't thick enough, dissolve potato starch in water at a 1:2 ratio and add into the soup as needed.