Recipe: sweet potato country soup from Japan the Cookbook

04 May 2018 by
Recipe: sweet potato country soup from Japan the Cookbook

Serves 6

1x300g momendofu or Japanese-style soft block tofu

100g burdock root, scrubbed

1 medium carrot, scrubbed

225g daikon, scrubbed

125g konnyaku, torn into bite-size pieces

2 usuage (deep-fried tofu pouches), halved lengthwise

3tbs gold sesame oil

300g boneless, skinless chicken thigh, cut into 2cm cubes

350g sweet potato, peeled and cut into 2cm cubes

150g taro roots, peeled and cut into 2cm cubes

100g komatsuna (Japanese mustard greens), turnip greens or mustard greens

2tbs slivered fresh ginger

6tbs inaka miso

Set the tofu on a chopping board and place a small saucer underneath it to angle the board into the sink (to catch drips). Lay another chopping board on top of the tofu to press out moisture for 20 minutes. Cut the tofu into 1 cm cubes.

Cut the burdock, carrot and daikon into triangular chunks. Put the konnyaku pieces in a wire-mesh sieve and pour over a steady stream of boiling water for about 10 seconds. Cut the usuage crosswise into strips 6mm wide, place into another sieve, and pour over boiling water for 10 seconds.

In a large, heavy pot, heat the sesame oil over a medium-low heat until hot, but not smoking. Scrape in the chicken, burdock, carrot, daikon, konnyaku and sweet potato. Stir-fry until the chicken is no longer pink (four to five minutes). Stir in the taro. Add three litres of cold water to the top of the chicken and vegetables and bring to a boil. Adjust to a lively simmer and cook until the vegetables have softened (12-15 minutes).

Cut the greens crosswise into 4cm pieces and stir into the pot of chicken and vegetables, along with the usuage and ginger. Cook for about one minute more. Slide the tofu gently into the pot. Remove from the heat. Measure the miso into a large ladle and dip the ladle into the soup to catch up some broth. Whisk the miso into the broth, dunk the ladle back into the soup, and stir to distribute.

Taken from Japan the Cookbook by Nancy Singleton Hachisu

Continue reading

You need to be a premium member to view this. Subscribe from just 99p per week.

Already subscribed?

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

close

Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking