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My Mother's Signature Recipe for Satoimo and Daikon Radish Miso Soup

My Mother's Signature Recipe for Satoimo and Daikon Radish Miso Soup

A simple miso soup with satoimo (taro) and daikon radish only. Please give it a try in the winter when both vegetables are in season.

Ingredients: 3 to 4 servings

Satoimo (taro)
3 to 4 medium
Daikon radish
about 10 cm
MIso
To taste
Dashi stock
about 3 cups (600 ml)
Toasted white sesame seeds
To taste
Yuzu
To taste (optional)

Steps

1. Peel the satoimo and cut into bite-sized pieces. Cut the daikon radish into matchsticks.
2. Parboil the satoimo until the pieces are translucent. Drain into a sieve and wash off the slimy texture on the surface.
3. Put the dashi stock into a pan, add the satoimo and daikon radish and simmer until tender.
4. When the vegetables are tender, dissolve in the amount of miso to suit your tastes, and turn off the heat.
5. Ladle into serving bowls, sprinkle with the toasted sesame seeds and yuzu peel, and serve.

Story Behind this Recipe

My mother used to make this miso soup for us all the time. It's still one of my favorites, so I uploaded the recipe.