This is the final recipe for BAM 38. This is a hearty and tasty soup. The satoimo give the soup body because of the extra starchiness and the shimeji gives this miso soup extra flavor. It’s, however not suited for those who shy away from slimy stuff. On a scale of 1 to 10, I would give it somewhere between a 3 and 4 but I like slimy stuff so maybe it doesn’t seem that slimy.
Ingredients(Servings 2)
2 satoimo (taro root) Peeled and cut.
1/2 package of shimeji mushrooms
2 tablespoons +1 teaspoon of miso
2 cups nibandashi
Directions
1) Make nibandashi or you can use ichibandashi. As a substitute you can use 2 cups of water and 1/4 teaspoon of dashi powder.
2) Add the satoimo and boil until it tender and add the shimeji and simmer about 1-2 minutes longer.
3) Add the miso and put the miso in a ladle and use chop sticks or something to dissolve the miso before adding it directly to the soup.
4) Serve with something green on top. I used komatsuna here since I had some leftover from the komatsuna and hiyayakko.
Satoimo look like little potatoes when peeled.
Cut them up and add them to the dashijiru right away for soak in water.
Boil in dashijiru on low. Keep an eye on them or the pot will boil over.
After it starts to simmer, the broth will thicken.
Pull clusters of shimeji apart.
Add the soup to the soup once the satoimo are tender.
Serve with something green to add a little color.
umamitopia.com: Authentic Japanese, CA fusion, French & Italian influenced recepies.
Naomi Kuwabara was born and raised in California but spent many summers in Japan growing up. She has spent time living in Hokkaido and Osaka, both meccas for Japanese cuisine. Her passion is cooking and sharing her experiences cooking Japanese food with others. Her blog Umamitopia is about her experiences cooking Japanese food. Her greatest inspirations are from her mother and grandmother. Her cooking adventures can be found at http://umamitopia.com.
