Miso Milk Soup with Maitake Mushrooms, Satoimo (Taro Root), and Pea Shoots

Miso Milk Soup with Maitake Mushrooms, Satoimo (Taro Root), and Pea Shoots

This soup is a nutritious meal on its own! Great for kids, easy to make, well-balanced and plenty of calcium. Great with potatoes too.

Ingredients: 3 to 4 servings

Satoimo (taro root) (potatoes are fine too *See Helpful Hints)
Pea shoots
1 pack
Maitake mushrooms
1 bunch
Bacon block (or sliced bacon)
3 cm (2 slices)
Milk or soy milk
250 ml
200 ml
1 tablespoon
●Bonito dashi granules
1/2 teaspoon
●Chicken stock powder
1 teaspoon
Olive oil, black pepper
as needed


1. 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.)
2. Cut the bacon and onion into 1 cm cubes. Shred the maitake mushrooms into easy-to-eat sizes.
3. Cut off the tougher stems on the pea shoots, and cut into thirds.
4. In a thick pan, add oil and saute the bacon and onion. Once the onion turns translucent, add the maitake and stir gently.
5. 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.
7. Add milk, and reheat. Add the pea shoots and turn off the heat. The pea shoots will start to wilt immediately.
8. Serve in a bowl, and eat while hot Sprinkle black pepper for adults to add a bit of spiciness.
9. 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.
10. Recipe ID: 772350 This is also a milk based recipe. How about an easy short pasta lunch?
11. 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.