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Lemon and Parsley Fukushima-Style Kozuyu Soup

Name: Lemon and Parsley Fukushima-Style Kozuyu Soup
Total time: 52 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 cup kozuyu (dried lotus root); 2 cups water; 1/2 cup daikon radish, julienned; 1/2 cup shiitake mushrooms, sliced; 1/2 cup tofu, cubed; 1 tbsp soy sauce; 1 tsp mirin; 1 tsp salt; 1 tsp finely grated lemon zest; 1 tsp finely chopped fresh parsley

A traditional Japanese soup featuring dried lotus root, daikon, shiitake, and tofu, simmered to perfection. Finished with lemon and parsley for a fragrant variation.

52 minutes2 servings

Method

Soak kozuyu in water for 30 minutes. Drain and set aside.
In a pot, combine kozuyu, water, daikon, shiitake, and tofu. Bring to a boil.
Simmer for 20 minutes. Add soy sauce, mirin, and salt. Stir well.
Serve hot as a soup.
Finish with 1 tsp finely grated lemon zest and 1 tsp finely chopped fresh parsley just before serving.

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