Fish Sausage Noppe'i Soup with Plenty of Root Veggies

Name: Fish Sausage Noppe'i Soup with Plenty of Root Veggies
Yield: 2 servings
Cuisine: American
Ingredients: 1 Fish sausage; 1 large Satoimo (taro root); 70 grams Lotus root; 1/3 Carrot; 1/4 Burdock root; 1 Dried shiitake mushrooms; 200 ml Water; 1 tbsp ● Soy sauce; 1 tbsp ● Sake; 1 tbsp ● Mirin; 1/4 tsp ● Salt; 1 tbsp water + 2 teaspoons katakuriko Katakuriko slurry; 1 Green vegetable to garnish (snow peas, edamame, mitsuba, etc.)

cookpad.japan @cookpad_jp

This noppe'i stew (soup) is a regional dish from Niigata prefecture that typically has salmon, but I substituted it with fish sausage. It's a super easy dish!

Please use whatever vegetables you have on hand. You could also add konyaku or bamboo shoots. Recipe by Mitsuzou

This noppe'i stew (soup) is a regional dish from Niigata prefecture that typically has salmon, but I substituted it with fish sausage. It's a super easy dish!

Please use whatever vegetables you have on hand. You could also add konyaku or bamboo shoots. Recipe by Mitsuzou

cookpad.japan @cookpad_jp

This noppe'i stew (soup) is a regional dish from Niigata prefecture that typically has salmon, but I substituted it with fish sausage. It's a super easy dish!

Please use whatever vegetables you have on hand. You could also add konyaku or bamboo shoots. Recipe by Mitsuzou

This noppe'i stew (soup) is a regional dish from Niigata prefecture that typically has salmon, but I substituted it with fish sausage. It's a super easy dish!

Please use whatever vegetables you have on hand. You could also add konyaku or bamboo shoots. Recipe by Mitsuzou

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Ingredients

2 servings

1Fish sausage
1 largeSatoimo (taro root)
70 gramsLotus root
1/3Carrot
1/4Burdock root
1Dried shiitake mushrooms
200 mlWater
1 tbsp● Soy sauce
1 tbsp● Sake
1 tbsp● Mirin
1/4 tsp● Salt
1 tbspwater + 2 teaspoons katakuriko Katakuriko slurry
1Green vegetable to garnish (snow peas, edamame, mitsuba, etc.)

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Steps

1

Peel the vegetables, and roughly chop into bite-sized pieces. Soak the dried shiitake mushrooms in 100 ml of lukewarm water to reconstitute, then chop these into bite-sized pieces as well.
2

Put the water and shiitake soaking liquid in a sauce pan, add the ● ingredients and vegetables, then heat (as I prefer lotus root on the firm side, I add it later).
3

When the vegetables become tender, add the sausage cut into bite-sized pieces.
4

Thicken the soup with the katakuriko slurry, then it's done. Add green vegetables to garnish. I sprinkled parboiled edamame.