Noppy soup

Japanese food

Soup

"Noppei soup" is a local dish from the Niigata region, and although the ingredients vary slightly depending on the region, it is characterized by the fact that the taro is boiled in shiitake-based dashi stock. Scallops and bean beans will look unapproachable if they are cooked for a long time, so the key is to add them before they are finished.

Cooking time: 30 minutes

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How to make it

Soak the dried shiitake mushrooms in water and return them. Uses 150cc of the soaked soup as a soup stock. Cut the peeled taro, shiitake mushrooms, carrots, and chicken thighs into bite-sized pieces. Boil the silken pods underneath. Separate the scallops into soup and ingredients.

[1] Combine the shiitake mushrooms, scallop soup, and kelp stock to make the total amount of 4 cups. Place in a pot and heat over high heat, add the chicken thighs, carrots, shiitake mushrooms and taro and simmer.

Simmer for about 5 minutes while removing the scum, then turn the heat down and add light soy sauce and sake.

Simmer for another 5 minutes and when the ingredients become soft, add scallops and 1cm wide slices of green onions. Once it boils, add dark soy sauce and simmer for about 1 minute.