Mabel’s Miso Soup

Mabel Tanaka

• Water
• 2 pkg of Hondashi (Japanese granules seasoning)
• dried shrimp (ebi), optional
• 6-8 araimo (dasheen—Japanese taro) (Find in freezer section peeled and uniform size. Do not thaw.)
• 4-6 eggs
• 3 Tbsp. (heaping) white miso.

In medium sauce pan add water 3/4 full. Bring water to a rolling boil. Add Hondashi. May also add dried shrimp. Bring to a boil and simmer about 15 minutes.

Add frozen araimo to the broth. When broth heats up again, drop whole eggs. Important to lower temperature to medium heat. This way your eggs will say whole. Heat for about 15-20 minutes.

In a small bowl add miso and some soup stock to dilute. Mix well. Remove pot from burner and add soup stock. Important: Never add miso and eggs when soup stock is boiling; otherwise, soup stock will become foamy.

May add other ingredients: somen, tofu, wakame pieces, green onions, drizzle scrambled eggs.