Today’s miso soup features Satoimo, Japanese taro, and chicken. Soft and fluffy, or sometimes sticky, taro is a satisfyingly filling ingredient for miso soup. You may find it a little troublesome to peel taro since it may cause your skin to itch sometimes. Feel free to use gloves if you prefer. Along with the taro, we’ve added chicken thigh pieces; they complement each other very well. However, you can substitute chicken breast or chicken tender if you prefer a healthier option. While chicken thigh adds a rich flavor to the soup, lean chicken will also contribute pleasant umami. If you come across taro, give this miso soup a try. You’re sure to enjoy it!
Video
Ingredients
- 10-12 Satoimo, small (Japanese taro)
- 7 oz chicken thigh (cut into cubes)
- 2 green onions
- 4 1/2 cups Dashi
- 4 Tbsp miso paste
Instructions
- Wash and peel taro. If the pieces are large, cut them in half. Cube the chicken. Chop green onions thinly. Set all aside.
- Prepare Dashi with a Dashi packet. Or you can use any Dashi according to our Dashi recipe.
- Add taro and chicken to the Dashi broth. Cover and cook for 15-20 minutes or until the taro is soft. Skim off any fat or other particles from the surface of the soup.
- Dissolve miso paste in the soup. Add the chopped green onions, and remove from heat. Serve immediately.
