Nagaimo Tofu Potage
I thought up a recipe using nagaimo yams, for which my prefecture is famous.
My husband loves potage; after he had some of this, he said it was simple, warm, and delicious!
It's so easy, so there are no real tips.
When cutting the nagaimo yams, they'll get slippery, so be careful. Recipe by Dorayuuku
Nagaimo Tofu Potage
I thought up a recipe using nagaimo yams, for which my prefecture is famous.
My husband loves potage; after he had some of this, he said it was simple, warm, and delicious!
It's so easy, so there are no real tips.
When cutting the nagaimo yams, they'll get slippery, so be careful. Recipe by Dorayuuku
Cooking Instructions
- 1
Thinly slice the onion. Peel the nagaimo yam and cut it into thin half-moon slices.
- 2
Heat the olive oil and garlic in a pot until fragrant, then add the onion and sauté over medium heat.
- 3
Once the onion becomes tender, add the nagaimo yam and continue to sauté.
- 4
Once the nagaimo yam becomes translucent, add the water and continue to sauté over medium heat. When it begins to boil, dissolve the soup stock granules into the soup.
- 5
Bring the soup ingredients from Step 4 to a boil, then reduce the heat to low. Cover with a lid and simmer for about 3 minutes. Remove from heat and let cool.
- 6
Transfer the soup from Step 5 to a large bowl and use a mixer to mash it. Add the soy milk and continue to mix until smooth.
- 7
Return the mixture from Step 6 to the pot and heat without boiling. Add salt and pepper to taste. Garnish with croutons or parsley before serving.
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