Peel and grate the lotus root. Chop the mitsuba. Mince the peeled shrimp finely with a knife.

In a bowl, mix the minced shrimp, grated lotus root, potato starch, salt, and grated ginger.

Lay out two dumpling wrappers, moisten the overlapping edges and center with water. Place the filling in a thin line in the center, fold the wrapper in half, seal the edges, and roll into a rose shape. Secure the end with water.

Heat a pot with the soup base ingredients. Once boiling, add the rose dumplings and simmer on medium heat for 4 minutes until cooked through.