Go-jiru (mashed soybeans miso soup) ｜ Our Regional Cuisines

1. Soak the Soy beans in water for a day and night. Drain, chop them coarsely on a chopping board, transfer to a mortar, add a little water and grind well.

2. Cut the Satoimo(=Japanese taro), Daikon radish, and Carrot ,into equal-sized chunks and the fried thin tofu into thin strips.

3. Put the Dashi (=Japanese soup stock), the vegetables and the fried thin tofu from 2. into a pan and simmer to make them tender.

4. When all ingredients become tender, add the Miso and 1., reduce the heat and simmer for 2-3 minutes, taking care not to boil over, add the Green onion cut into small pieces and turn off the heat.