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Crushed Yam and Seasoned Cod Roe Miso Soup

Enjoy both crispy and gooey textures of coarsely crushed yam in this miso soup.

Ingredients (4 servings)

Yam 10 cm
Mentaiko (Seasoned cod roe) 1 strip
Konegi (Thin green onion) 2 stalks
Dashi stock 800 cc
Miso 3-1/2 tablespoons

Type of Miso

Shiro (White) miso

Our product used in this recipe

Shiro Miso

Shiro Miso
(White Miso)


  1. Put the yam and mentaiko in a plastic bag and crush them by beating with a wooden rod. Chop the konegi finely.
  2. Bring the dashi stock to a boil. Add the crushed yam and mentaiko and boil for a moment.
  3. Lower the heat and dissolve the miso. Serve the miso soup in bowls with the konegi sprinkled.

★ A Note

Crush the yam, leaving chunks. The popping texture of mentaiko is also enjoyable.

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