Miso Milk Soup with Maitake Mushrooms, Satoimo (Taro Root), and Pea Shoots
Miso Milk Soup with Maitake Mushrooms, Satoimo (Taro Root), and Pea Shoots

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, miso milk soup with maitake mushrooms, satoimo (taro root), and pea shoots. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Miso Milk Soup with Maitake Mushrooms, Satoimo (Taro Root), and Pea Shoots is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Miso Milk Soup with Maitake Mushrooms, Satoimo (Taro Root), and Pea Shoots is something which I’ve loved my whole life. They are nice and they look wonderful.

Natural Beauty, Ethical Jewellery, Zero Waste Products, Ethical Homeware, Gifts & More. I entered this recipe in a milk recipe contest. Since the nutrients in maitake mushrooms are water soluble, I always use them in soups. Miso varies in saltiness, so check the taste in the end, and adjust.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook miso milk soup with maitake mushrooms, satoimo (taro root), and pea shoots using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Miso Milk Soup with Maitake Mushrooms, Satoimo (Taro Root), and Pea Shoots:
  1. Prepare 4 Satoimo (taro root) (potatoes are fine too ＊See Helpful Hints)
  2. Get 1 pack Pea shoots
  3. Take 1 bunch Maitake mushrooms
  4. Make ready 1/4 Onion
  5. Make ready 3 cm Bacon block (or sliced bacon)
  6. Take 250 ml Milk or soy milk
  7. Make ready 200 ml Water
  8. Get 1 tbsp Miso
  9. Get 1/2 tsp ●Bonito dashi granules
  10. Prepare 1 tsp ●Chicken stock powder
  11. Make ready 1 Olive oil, black pepper

Heat dashi stock in saucepan and bring to a simmer. Add mushrooms and return to a simmer. Add chopped scallions and immediately stop the heat. Dissolve miso into soup with a strainer.

Instructions to make Miso Milk Soup with Maitake Mushrooms, Satoimo (Taro Root), and Pea Shoots:
  1. Peel the satoimo skin off and cut into quarters. Simmer until it softens. (Or microwave in plastic wrap, peel off the skin and cut into quarters.)
  2. Cut the bacon and onion into 1 cm cubes. Shred the maitake mushrooms into easy-to-eat sizes.
  3. Cut off the tougher stems on the pea shoots, and cut into thirds.
  4. In a thick pan, add oil and saute the bacon and onion. Once the onion turns translucent, add the maitake and stir gently.
  5. Add water and the ingredients marked ●. Once boiled, reduce the heat and remove the surface scum if need be. Add the satoimo from Step 1, and let the miso dissolve in soup.
  7. Add milk, and reheat. Add the pea shoots and turn off the heat. The pea shoots will start to wilt immediately.
  8. Serve in a bowl, and eat while hot Sprinkle black pepper for adults to add a bit of spiciness.
  9. This recipe is for a milk soup. It has a strong flavor and will make a good side dish like curry soup. - - https://cookpad.com/us/recipes/170134-perfect-with-rice-chicken-and-tomato-milk-soup
  10. This is also a milk based recipe. How about an easy short pasta lunch? - - https://cookpad.com/us/recipes/168839-spring-cabbage-and-broccoli-short-pasta
  11. Bacon may be substituted with chicken. Use whatever you like.

Add chopped scallions and immediately stop the heat. Dissolve miso into soup with a strainer. S. cup) water, sliced pork belly, gobo (burdock root), carrot, daikon, satoimo (baby taro), small sweet potato, leak Fushicche Root Vegetable and Split Pea Tomato Soup Satoimo (Taro) potatoes are rather small in Japan, definitely not in the size of a man's fist like the Taro I often see in Australia. Japanese Satoimo potatoes are available in frozen from many Asian grocery stores. I love its creamy & slimy texture.

So that’s going to wrap this up with this special food miso milk soup with maitake mushrooms, satoimo (taro root), and pea shoots recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!