White miso gives it a mellow flavor
- Cooking time
- 25 minutes
- Nutrition information is for one serving.
- Cut the taro roots into 5 mm (1/4 in.) thick pieces, and cut the daikon radish and carrot into quarter rounds.
Cut the thick deep-fried tofu in half lengthwise, then cut into 5 mm (1/4 in.) thick pieces.
Boil the yam cake, then cut into the same size as the deep-fried tofu.
Finely chop the green onions.
- Pour the Japanese soup stock in a pot and heat.
Add all ingredients except for the green onions and cook for 15 minutes.
- Dissolve (A) into (2), then serve in bowls garnished with the green onions.