110 calories per serving (1/2 of recipe); 6.1 g protein; 2.4 g fat; 16.4 g carbohydrate; 13.8 g net carbs; 305 mg sodium (with 50% reduced sodium soy sauce; 315 mg with regular soy sauce); 0 mg cholesterol; 2.6 g fiber
4-5 cm nagaimo Chinese yam (106 g in photo)
1 green onion (green section only)
200 cc dashi
150 cc additive-free tonyu soy milk (see Notes)
2 tsp miso
1/2 tsp yogurt
1/8 tsp soy sauce
Skin gobo by scraping surface with the back of a knife.
Rangiri diagonally cut gobo, and soak in water to prevent discoloration.
In a small pot, put dashi and gobo, bring to boil, and simmer on medium low to low heat until gobo is soft, 10-15 minutes.
Meanwhile, thinly slice green onion, and grate nagaimo.
When gobo is soft, puree.
Put pureed gobo back in the pot.
Add soy milk, all nagaimo except 2 tbsp, miso + yogurt and soy sauce, and heat.
Be careful not to let it vigorously bubble, as this tends to separate soy milk.
Serve in individual bowls.
Spoon 1 tbsp nagaimo into each bowl, and garnish with green onion.
- Scraping the surface is the traditional and most common method of peeling gobo. It is very easily done with fresh, crisp gobo. When color is not an issue, the surface is often simply scrubbed, as the most nutritional part is right underneath the skin, like with many other root vegetables.
- Gobo can be cut into rounds -- any small form works.
- Use plain, sugar-free soy milk, ideally made only of soybeans and water. Soy milk products generally list a number of additives. See zarudofu (tofu in basket) recipe or tonyu and okara recipe for homemade soy milk with a food processor/hand blender and pot.
- If you put lots of nagaimo in the center of the soup at the end, it tends to sink. Nagaimo also cools the soup somewhat, so it is a good idea to use only around 1 tbsp to 1 1/2 tbsp nagaimo in the center of each bowl.
- Instead of putting some nagaimo in the center at the end, all of the nagaimo can be mixed into the soup (as in photo at right).
(Last updated: June 29, 2015)