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

Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, my mother's signature recipe for satoimo and daikon radish miso soup. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Great recipe for My Mother's Signature Recipe for Satoimo and Daikon Radish Miso Soup. 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. This will be even more delicious if you make a proper dashi from scratch using konbu seaweed.

My Mother's Signature Recipe for Satoimo and Daikon Radish Miso Soup is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. My Mother's Signature Recipe for Satoimo and Daikon Radish Miso Soup is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we must prepare a few components. You can have my mother's signature recipe for satoimo and daikon radish miso soup using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make My Mother's Signature Recipe for Satoimo and Daikon Radish Miso Soup:
  1. Take 3 to 4 medium Satoimo (taro)
  2. Get 10 cm Daikon radish
  3. Make ready 1 MIso
  4. Make ready 600 ml Dashi stock
  5. Prepare 1 Toasted white sesame seeds
  6. Take 1 Yuzu

If you cook the mochi cakes repeatedly in the white miso soup, they become very rich and sweet, so don't make a lot of soup at one time; just make as much as you are going to eat. On the other hand, my dad grew up in Tokyo eating Kanto-style Ozoni till he met my mom. So, my mom's ozoni is a mix of both, with the Kansai-style base. She uses Saikyo Miso (white miso from Kyoto).

Instructions to make My Mother's Signature Recipe for Satoimo and Daikon Radish Miso Soup:
  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.

So, my mom's ozoni is a mix of both, with the Kansai-style base. She uses Saikyo Miso (white miso from Kyoto). Sauté daikon, carrot, satoimo (taro), gobo (burdock root) and konnyaku until the oil coats the ingredients. Tear tofu with your fingers and add into the pot (If you are using silken tofu, use a knife to cut and add it right before serving). Tofu will absorb more flavor when it is torn by hands.

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