Steps

1. Trim the tough ends off enoki mushrooms (1 bunch, 200g) and cut them into 4 equal lengths. Separate any clumped stems.
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2. Cut half-fat bacon (4 slices) into 1cm wide pieces.
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3. Peel lotus root (200g).
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4. Grate 150g of the lotus root and mix with 1 tsp of vinegar.
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5. Dice the remaining 50g of lotus root into 3mm thick slices resembling ginkgo leaves. Soak them in vinegar water to remove bitterness.
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6. Heat 2 tsp of olive oil in a frying pan over medium heat and stir-fry the cut bacon.
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7. Add the enoki mushrooms and the drained lotus root slices to the frying pan and stir-fry.
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8. Add 300ml of water and 2 tsp of granulated consommé, then bring to a boil over medium-high to high heat.
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9. Simmer for 3 minutes over medium heat.
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10. Add the grated lotus root, stir to combine, and cook until the soup thickens.
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11. Add 200ml of milk and mix well. (This is the key! Soy milk or low-fat milk can also be used as a substitute).
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12. Dissolve 2 tsp of miso into the soup. Gently warm it without letting it boil.
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13. Season with salt to taste.
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14. Ladle into bowls and sprinkle with chopped green onions (to taste) and ichimi chili pepper (to taste), if desired.
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