Noppy soup

Japanese food
Soup
Tamura Takashi
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"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
1

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.

2

[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.

3

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

4

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.

5

Remove from the heat and serve in a bowl. Filled with silky pomegranate.

Ingredients for 4 people

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