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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)


BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Satoimo (Taro Root) and Shimeji Miso Soup

Tuesday, December 21st, 2010
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

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.
Satoimo_miso_soup_boil in dashijiru

After it starts to simmer, the broth will thicken.

Pull clusters of shimeji apart.
Satoimo_miso_soup_prep shimeji

Add the soup to the soup once the satoimo are tender.
Satoimo_miso_soup_add shimeji

Serve with something green to add a little color.

tags: Dashijiru  Satoimo  Shimeji  Miso 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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