All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Satoimo no ebi-dashi surinagashi / shrimp stock miso soup with mashed baby taro root

A miso soup based on very flavorful, aromatic stock made of the heads of coon shrimp, which are found in the nearby waters of the Strait of Juan de Fuca. Satoimo baby taro root softens the taste while slightly thickening the soup.


1 satoimo baby taro root
Handful coon shrimp heads (26 heads in photo)
5-10 cm green onion (for garnish)
1/2 tsp butter (for sauteing shrimp heads; not in photo)
500 cc water
1 tbsp sake
2 tsp miso


In a pot, melt butter, add shrimp heads, and saute on medium to medium low heat.
Crush heads with spatula while sauteing.  

When aromatic and shells are toasty, add water, and bring to boil on high heat.

Remove any foam that appears on surface.

Add sake, reduce heat to medium low (steadily bubbling temperature), and simmer until liquid is reduced by half.


Meanwhile, slice satoimo into  5mm-1cm (depending on how fast you want it to cook), and thinly slice green onion.


In another pot, put satoimo, add water to almost cover satoimo, and cook until tender.
Remove from heat, and mash satoimo.


Strain shrimp broth into satoimo pot.

Press shrimp heads against strainer to get all their flavor.


Stir, heat up, and simmer for a few minutes.
Add miso, and mix well.


Serve in individual bowls, and garnish with green onion.

  • For a thicker, more substantial soup, use 2 satoimo.
  • Satoimo can be microwaved to soften and then mashed.
  • Satoimo can be pureed before or after adding the shrimp broth (surinagashi is usually made with pureed ingredients – I am taking a shortcut).
  • Here I only used heads, but entire shells work too.
  • If shrimp heads are sauteed with onion, celery, tomato and brandy, simmered with herbs, strained and pureed, it becomes a tasty bisque with the addition of cream.

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