Lotus Root Surinagashi Miso Soup
Quick answer
- Total time
- 500 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Grated lotus root, skin and all, thickens this miso soup on its own: no flour, just its starch and sticky mucilage, with tiny coarse bits left in the broth.
Read more
Also called gorigori-jiru, it comes from central Miyazaki and is tied to the stringy lotus grown in the pond beside Mizunuma Shrine, associated with the water deity Suijin-sama. Cultivation reportedly began when the Takanabe domain encouraged planting a good Yamato variety to strengthen its finances. Dried horse-mackerel stock gives the base a gentle fish savor.
Ingredients
Instructions
- 1
Cover dried horse mackerel with cold water and infuse sealed in a refrigerator at 4°C or colder for 8 hours.
Strain finely and measure 600ml stock. Do not leave it overnight at room temperature.
- 2
Pour boiling water over 1 tofu sheet for 30 seconds to remove surface oil, then cut into strips 5mm by 3cm.
Slice 10g scallion into rings and remove white pith from 2g yuzu peel before fine shredding.
- 3
Scrub 160g lotus root thoroughly under running water with a metal scrubber to remove soil.
Do not peel or soak in vinegar water; cut away only spoiled or soft black areas.
- 4
Heat 600ml stock with tofu to about 85°C without a hard boil.
Coarsely grate lotus root directly over the pan and simmer gently 4 minutes while stirring the bottom.
- 5
Loosen 54g miso with some broth, return it to the pan, and heat 2 minutes without exceeding 90°C.
Divide among 4 bowls and garnish with scallion and yuzu peel.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 일본 농림수산성 うちの郷土料理
水沼神社 · Checked: 2026-08-11
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