There are different kind of potatoes in Japan. They are white potato, sweet potato, taro and so on. I think many people are familiar with normal white potato, and so am I. I LOVE french fries. Sweet potato is also amazing especially when it’s roasted taking long time.
Today I will introduce the other kind of potato which is totally different from the potatoes above.
It is Chinese yam! We eat it raw, and it has kind of crunchy texture. The biggest feature of Chinese yam is its stickiness. The popular eating style is the rice with grated Chinese yam putting little bit soy sauce.
Chinese yam itself doesn’t have much taste but you can feel its good flavor mixing with soy sauce.
CHINESE YAM miso soup is new challenge for me, but I found that “If some food goes well with soy sauce, it also does with miso” these days.
【Recipe (2 servings)】
1 oz miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
2 oz Chinese yam, Peel the skin
A handful of shredded seaweed (for topping)
1.7 cups (400ml) water
*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules. I use miso paste containig dashi this time.
1. Grate Chinese yam.
2. Add beaten egg to grated Chinese yam.
3. Mix up Chinese yam and egg well.
4. Boil water in a saucepan to make a soup.
5. Turn off the heat and add miso paste. Stir until miso is completely melted. (Add dashi granules if you need).
6. Pour miso soup bit by bit into the mixture of Chinese yam and egg at the same time mix up with chopsticks just like the picture.
Tip: Make sure add the soup slowly so that each ingredient is not separated.
7. Return the soup to the saucepan.
8. Warm up the soup until it gets little thick. Sprinkle shredded seaweed to your liking.
Tip: Make sure warm up the soup with stirring otherwise it could get burned and stuck on the pan.
Ready to eat!
Egg and miso perfectly match well with Chinese yam. I never thought miso soup can be so fluffy and delicious!
My husband who loves fluffy foods said it is the best miso soup ever!
I know there is Japanse yam (Yamaimo in Japanese) too. However it’s difficult to buy at grocery store since it doesn’t have a lot of circulation.
I heard Japanese yam contains less water than Chinese one, and the flavor and stickiness are stronger too.
I hope I can try Japanese yam miso soup next time!
Enjoy your miso soup!