My Mother's Signature Recipe for Satoimo and Daikon Radish Miso Soup

• 3 to 4 medium Satoimo (taro)
• 10 cm Daikon radish
• 1 MIso
• 600 ml Dashi stock
• 1 Toasted white sesame seeds
• 1 Yuzu

1. Peel the satoimo and cut into bite-sized pieces.
2. Cut the daikon radish into matchsticks.
3. Parboil the satoimo until the pieces are translucent.
4. Drain into a sieve and wash off the slimy texture on the surface.
5. Put the dashi stock into a pan, add the satoimo and daikon radish and simmer until tender.
6. When the vegetables are tender, dissolve in the amount of miso to suit your tastes, and turn off the heat.
7. Ladle into serving bowls, sprinkle with the toasted sesame seeds and yuzu peel, and serve.

radish, stock, white sesame seeds

Taken from cookpad.com/us/recipes/148458-my-mothers-signature-recipe-for-satoimo-and-daikon-radish-miso-soup (may not work)