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Deep-Fried Bamboo Shoot and Onion Miso Soup
Rich red miso goes well with sweet, deep-fried bamboo shoot and onion.
Ingredients (4 servings)
| Bamboo shoot | 1/3 |
|---|---|
| Onion | 1 |
| Kinome (Young leaves of sansho, or Japanese pepper) |
A few |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Kyushu-sodachi Mugi
(Kyushu-grown Barley Miso)
Directions
- Slice the bamboo shoot in 1-cm width and deep-fry it in vegetable oil at 180 °C. Slice the onion.
- Bring the dashi stock to a boil and add the onion. After the onion is cooked, dissolve the miso and boil for a moment.
- Place the bamboo shoot in bowls and pour the miso soup of 2 over it. Serve the miso soup in bowls with the kinome on top.
★ A Note
Boil the bamboo shoot with rice bran to remove harshness thoroughly.
