This is a very nice soup to have for lunch in winter or summer. While it’s a hot and warming soup, it cooks quickly and is easy to prepare. It’s gingery and flavorful. One caveat: this is one soup that does not taste better the second day!
- 2 large chicken thighs, with bone and skin
- 2 ounces gobo (burdock; about 3-inches from the top—I used additional carrot because I just don’t like gobo: maybe I should try it again now that I see small tender roots that might not be so tough)
- 3 1/2 ounces (1 medium) satoimo (taro root) (recipe suggests you could substitute 2 small potatoes, peeled) Cut the taro or the potatoes in half lengthwise, then cut cross-wise into 1/4-inch slices.
- 1 half-inch piece of ginger, peeled and sliced
- 1 Tablespoon sake (rice wine)
- 3 1/2 ounces daikon, quartered lengthwise, then cut crosswise 1/4-inch thick
- 1 small carrot, halved lenthwise, then cut crosswise 1/4 inch thick
- 1 naganegi long onion, white part only, or a bunch of small green onions, white part only, cut into 1-inch lengths
- 3 Tablespoons akamiso (brown miso)
• Chicken soup tastes best when the broth is cooked with bones. The original recipe instructs the cook to hack the chicken into 1 1/2-inch pieces, bone and all.
This is both difficult to do neatly, and makes the food difficult to eat daintily. I cut the bone from the chicken and removed the skin. Then I cut the chicken into smaller pieces. When it was time to cook the soup, I added the bones with the meat. I cooked the chicken skin in a small heavy pan to make a crispy garnish (just like grebenes!)
• Combine 1 quart water, the chicken, bones, sliced ginger, and the sake in a medium pot. Bring the mixture to a boil over medium heat, and cook until the foam disappears, skimming constantly. Add the (burdock,) daikon, and carrot, cover the pot, and cook for 10 minutes.
• Add the taro, onion and half of the miso. Cook for 5 minutes.
• Add the remaining miso, and stir until it is dissolved. Serve the soup immediately in individual bowls, garnished with the julienned ginger.
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