Satsuma Jiru (Miso Soup With Chicken & Vegetables)

Mrs. Takeo Isoshima

Servings 4 – 6

• 1 daikon
• 1 carrot
• 4 dasheen (ko-imo)
• 3/4 cup miso
• 6 cups shrimp stock (see page 19)
• 2 stalks green onions
• 1/2 frying chicken
• 1 tablespoon oil
• 1/4 teaspoon gourmet powder

Pare and cut daikon and carrots lengthwise in 4 strips, then slice thin crosswise. Peel and cut dasheen into quarters. Grind miso in suribachi.

Cut chicken into small pieces and sauté in oil. Add shrimp stock and cook for 20 minutes. Add turnip, carrot, dasheen and cook until vegetables are done (10 to 15 minutes).

Add miso, gourmet powder and green onions cut in 3/4 inch lengths. Bring to a boil and turn off heat. Serve hot.