Satoimo (taro root) (potatoes are fine too ＊See Helpful Hints)
Bacon block (or sliced bacon)
3 cm (2 slices)
Milk or soy milk
●Bonito dashi granules
●Chicken stock powder
Olive oil, black pepper
Peel the satoimo skin off and cut into quarters. Simmer until it softens. (Or microwave in plastic wrap, peel off the skin and cut into quarters.)
Cut the bacon and onion into 1 cm cubes. Shred the maitake mushrooms into easy-to-eat sizes.
Cut off the tougher stems on the pea shoots, and cut into thirds.
In a thick pan, add oil and saute the bacon and onion. Once the onion turns translucent, add the maitake and stir gently.
Add water and the ingredients marked ●. Once boiled, reduce the heat and remove the surface scum if need be. Add the satoimo from Step 1, and let the miso dissolve in soup.
Add milk, and reheat. Add the pea shoots and turn off the heat. The pea shoots will start to wilt immediately.
Serve in a bowl, and eat while hot Sprinkle black pepper for adults to add a bit of spiciness.
Recipe ID: 1369863 This recipe is for a milk soup. It has a strong flavor and will make a good side dish like curry soup.
Recipe ID: 772350 This is also a milk based recipe. How about an easy short pasta lunch?
Bacon may be substituted with chicken. Use whatever you like.
Story Behind this Recipe
I entered this recipe in a milk recipe contest. Since the nutrients in maitake mushrooms are water soluble, I always use them in soups.
Miso varies in saltiness, so check the taste in the end, and adjust by adding more milk if the soup tastes too salty. If you want to substitute satoimo with potatoes, use 2. Use 2 slices when using sliced bacon instead of a bacon block. If you don't have a thick pan, you can just saute in a frying pan and then transfer to a pot at Step 4.