Lily root and jellyfish soup
A healthy soup made with jellyfish. This dish offers both the crunchy texture of the lily root and the fluffy texture of the jellyfish.
How to make it
1
Return the jellyfish with water, boil the bottom, and cut into bite-sized pieces. The lily roots are used by peeling the pieces in the water. Cut off the edges with a knife and shape them.
2
Put the kelp stock, chicken consomme, jellyfish, and lily root in a pot and heat it. Simmer for about 5 minutes and when the lily roots are cooked through, add [A].
3
Once it reaches a boil, add the bean sprouts cut into easy-to-eat sizes and remove from heat.
4
Pour into a dish and sprinkle pepper to finish off.
Ingredients for 3 people
-
- It was boiled down with kiriage
- 100g
-
- Lily root
- 100g
-
- Kelp broth
- 2 cups
-
- Chicken consomme
- 1 tablespoon
-
[A]
- Mirin
- 1/2 tbsp
-
- Dark soy sauce
- 1/2 tbsp
-
- Alcohol
- 1 tablespoon
-
- Bean seedlings
- 30g
-
- For finishing pepper
- A little
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
- Limited-time event "Furunavi WEEK" from November 28th to December 7th. During the period, we will be offering amazing gifts in return for donations selected from each category. -
Seasonal Recommendations
As the weather gets colder, shabu-shabu is a classic treat that warms both body and soul.
