Uchimamejiru (Soybean and vegetable miso soup) ｜ Our Regional Cuisines

1. Wash soybeans, soak them for 1 hour, then boil in hot water for 3 minutes. Drain the water, put the beans in a plastic bag while still hot, and let them sit for 5 hours. Pound each bean flat with a wooden mallet.

2. Place the pounded soybeans in a pot, add a quarter of the miso, and simmer in dashi broth.

3. Cut turnips into gingko nut shapes, peel satoimo(=Japanese taro) and cut into bite-sized pieces, and briefly soak the fried thin tofu in hot water before cutting into 3cm lengths.

4. In the pot, add turnips, satoimo(=Japanese taro), and fried thin tofu. Simmer until the satoimo(=Japanese taro) becomes tender. Then add the remaining miso and tofu, adjusting the seasoning.

5. Serve in bowls and sprinkle green onions on top.