Grandma's Country Soup
My husband's grandmother, who I loved dearly, used to make this frequently. I re-created it relying on my husband's memory of the dish. I think the soup grandma made was better though...
The soup needs to be simmered for a while. My grandma used to make this with dashi stock made from dried small sardines, but you can use any kind of dashi you like. For 5 to 6 servings. Recipe by Keyua
Grandma's Country Soup
My husband's grandmother, who I loved dearly, used to make this frequently. I re-created it relying on my husband's memory of the dish. I think the soup grandma made was better though...
The soup needs to be simmered for a while. My grandma used to make this with dashi stock made from dried small sardines, but you can use any kind of dashi you like. For 5 to 6 servings. Recipe by Keyua
Cooking Instructions
- 1
Cut the chicken into small pieces. Cut the daikon radish, carrot, Chinese cabbage and taro root into bite sized pieces. Blanch the aburaage in boiling water for a second, drain and cut into thin strips. Grate the garlic, and chop the green onion finely.
- 2
Heat some oil in a pot, put in the chicken and stir fry. When the chicken starts to change color, take the pot off the heat and cool the bottom by placing it on a well wrung out kitchen towel briefly. This way, the meat will come off the bottom of the pot cleanly. Put the pot back on the heat.
- 3
When the chicken has changed color, add the carrots, then the daikon radish, then the satoimo and finally the Chinese cabbage. Stir fry.
- 4
When the vegetables have started to wilt add the dashi, grated garlic and aburaage. Bring to a boil, then lower the heat to low and simmer.
- 5
When the vegetables have turned soft, add the 〇 ingredients and simmer for another 30 to 40 minutes. Add the tofu and simmer for 2 to 3 minutes, taste and adjust the seasoning and it's done! When you have some extra time, take the pot off the heat for 20 to 30 minutes, then re-heat; it will be even more delicious.
- 6
Ladle into bowls and enjoy!
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