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Maitake Mushroom and Yatsugashira Yam Miso Soup
Yatsugashira yam is fluffy and less sticky. Enjoy its taste in this miso soup.
Ingredients (4 servings)
Type of Miso
Kome (Rice) miso
- Peel the yatsugashira yam, cut into proper sizes and boil in salt water to remove slime. Remove the base off the maitake mushrooms and separate into small bunches. Shred the yuzu peel.
- Bring the dashi stock to a boil and add the yatsugashira and maitake to cook.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the yuzu peel on top.
★ A Note
Yatsugashira is a kind of yam, and its mother tuber and daughter tubers are formed in a mass without separation. Since “Yatsu” in Chinese character indicates good luck, yatsugashira yams are often used in New Year’s dishes.