Tororo Jiru (Mountain Yam Soup)

Mrs. Masayuki Tokioka

Servings 6 – 8

• 3 cups soup stock (see directions on page 19)
• 3 tablespoons shoyu
• 1 teaspoon salt
• 1/2 teaspoon gourmet powder
• 1 1/2 cups grated yama imo (mountain yam)
• 2 eggs
• 1 sheet nori, toasted
• Green onions, chopped fine

Add shoyu, salt, and gourmet powder to soup stock. Bring to a boil and cool.

Grind grated yama imo in suribachi. Add eggs, one at a time, and grind well after each addition.

Add 2 cups of cooled soup, a little at a time, and keep grinding until well blended.

Serve with crisp, toasted nori flakes and finely chopped onions.

Serve as cold soup. It is especially good when poured on hot rice.