Satoimo to shungiku, age no tonyu misoshiru / soy milk miso soup with baby taro root, garland chrysanthemum and thin deep-fried tofu

The distinctive aroma and taste of garland chrysanthemum are the perfect counterpoints in this mild, somewhat creamy soup featuring baby taro root. Very nice and warming on cool days.

1/2 of recipe:
96 calories; 5.4 g protein; 3.3 g fat; 9.8 g carbohydrate; 7.8 g net carbs; 199 mg sodium (with reduced-sodium miso); 0 mg cholesterol; 2.0 g fiber


<Ingredients>

2 satoimo baby taro roots (108 g in photo)
Small handful shungiku garland chrysanthemum (33 g in photo)
1 small or 1/2 large usuage thin deep-fried tofu (boiled to eliminate excess oil)
150 cc dashi
100 cc additive-free tonyu soy milk
1 tsp sakekasu sake lees
1 2/3 tsp miso

<Directions>
1.

Skin satoimo, and cut in desired shape.

In a pot, place sakekasu and satoimo, and cook on medium low heat until satoimo is soft (skewer goes though).

2.

In the meantime, remove shungiku leaves from stems, diagonally slice stems, and cut leaves into 3-4 cm.
Cut usuage into smaller pieces.

3.

Blanch shungiku.
First add stem slices to boiling water, then leaves.

When color brightens, immediately drain and cool with water (by either soaking or pouring over cold water). 

Squeeze out excess water, and set aside.

4.

Take some dashi from pot, and loosen miso.

5.

When satoimo is tender, add usuage and tonyu, and heat through.

6.

Add miso, and mix well.

7.

Add shungiku, and mix.

Serve immediately. 

<Notes>

• The proportion of goodies in this soup is high. For a more typical soup, one satoimo is sufficient, which also reduces overall carbohydrate and fiber figures by almost 3 g and 0.5 g, respectively.
• Sakekasu is added to reduce the amount of miso. I use 1/2 tsp to 1 tsp of sakekasu per 250 cc dashi (150 cc dashi and 100 cc soy milk in above case), depending on how hard or soft the sakekasu is.
• Addition of soy milk further reduces the amount of miso needed, although only slightly (compared to the 2 tsp of miso I normally use).
  
• Shungiku can be put directly into the pot at the very end, without first blanching (as in photo at right). Directly putting shungiku can make the green color a bit dull in the final soup.
• Usuage thin deep-fried tofu is optional but highly recommended to add variation in texture and a richer note (without being greasy).  
• "Age" is the shortened form of usuage thin deep-fried tofu.