Miso Milk Soup with Maitake Mushrooms, Satoimo (Taro Root), and Pea Shoots

• 4 Satoimo (taro root) (potatoes are fine too *See Helpful Hints)
• 1 pack Pea shoots
• 1 bunch Maitake mushrooms
• 1/4 Onion
• 3 cm Bacon block (or sliced bacon)
• 250 ml Milk or soy milk
• 200 ml Water
• 1 tbsp Miso
• 1/2 tsp Bonito dashi granules
• 1 tsp Chicken stock powder
• 1 Olive oil, black pepper

1. Peel the satoimo skin off and cut into quarters.
2. Simmer until it softens.
3. (Or microwave in plastic wrap, peel off the skin and cut into quarters.)
4. Cut the bacon and onion into 1 cm cubes.
5. Shred the maitake mushrooms into easy-to-eat sizes.
6. Cut off the tougher stems on the pea shoots, and cut into thirds.
7. In a thick pan, add oil and saute the bacon and onion.
8. Once the onion turns translucent, add the maitake and stir gently.
9. Add water and the ingredients marked .
10. Once boiled, reduce the heat and remove the surface scum if need be.
11. Add the satoimo from Step 1, and let the miso dissolve in soup.
12. Add milk, and reheat.
13. Add the pea shoots and turn off the heat.
14. The pea shoots will start to wilt immediately.
15. Serve in a bowl, and eat while hot Sprinkle black pepper for adults to add a bit of spiciness.
16. This recipe is for a milk soup.
17. It has a strong flavor and will make a good side dish like curry soup.
18. This is also a milk based recipe.
19. How about an easy short pasta lunch?
20. Bacon may be substituted with chicken.
21. Use whatever you like.

root, pack pea shoots, maitake mushrooms, onion, bacon, milk, water, dashi granules, chicken, olive oil

Taken from cookpad.com/us/recipes/170139-miso-milk-soup-with-maitake-mushrooms-satoimo-taro-root-and-pea-shoots (may not work)