Miso Soup with Taro and Onion
みそ汁（里芋・玉ねぎ） · Satoimo to Tamanegi no Misoshiru
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
This is a simple, homely miso soup built around satoimo, the small Japanese taro that turns silky and slightly sticky when simmered. Slow-cooked onion adds natural sweetness, so the soup needs only a light hand with the miso, which is how we keep the seasoning mild in preschool kitchens. Satoimo is a classic autumn vegetable in Japan, and children love its soft, almost creamy texture. If you cannot find satoimo, a small amount of regular taro or even potato will stand in.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 30 gtaro (satoimo)Small Japanese taro root with a slightly sticky, tender texture when cooked. Substitute: Small taro from an Asian grocer, or waxy potatoes.
- 15 gonion
Seasonings
- 150 gdashi stockJapanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
- 4.5 gmisoFermented soybean paste. Salty and savory, it is Japan's everyday seasoning for miso soup and many simmered dishes. Substitute: Any light (white or awase) miso. Misos differ in saltiness, so start with a little less and taste. Some misos are made with barley or wheat, so check the label if you avoid them.
About the Japanese ingredients in this recipe
- taro (satoimo) (さといも)
- Small Japanese taro root with a slightly sticky, tender texture when cooked. Substitute: Small taro from an Asian grocer, or waxy potatoes.
- dashi stock (だし汁)
- Japanese soup stock, usually made from kombu (dried kelp) and/or bonito flakes; the base of most Japanese soups and simmered dishes. Substitute: Instant dashi granules dissolved in water, or a mild unsalted chicken or vegetable stock.
- miso (みそ)
- Fermented soybean paste. Salty and savory, it is Japan's everyday seasoning for miso soup and many simmered dishes. Substitute: Any light (white or awase) miso. Misos differ in saltiness, so start with a little less and taste. Some misos are made with barley or wheat, so check the label if you avoid them.
Directions
- 1
Cut the taro into thick quarter-rounds (ichogiri) and slice the onion thinly, then cut the slices in half so they are short and easy for children to eat.
- 2
Put the dashi stock and onion in a pot and bring to a boil, then add the taro and simmer.
- 3
Once the vegetables are soft, dissolve the miso into the soup.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 33 kcal | 66 kcal | 33 kcal |
| Protein | 1.7 g | 3.3 g | 1.7 g |
| Fat | 0.3 g | 0.6 g | 0.3 g |
| Carbohydrates | 6.3 g | 12.6 g | 6.3 g |
| Salt equivalent | 0.8 g | 1.5 g | 0.8 g |
| Calcium | 15 mg | 30 mg | 15 mg |
| Iron | 0.5 mg | 0.9 mg | 0.5 mg |
| Energy | Protein | Fat | Carbs | Salt equiv. | Calcium | Iron | |
|---|---|---|---|---|---|---|---|
| 1 serving | 33 kcal | 1.7 g | 0.3 g | 6.3 g | 0.8 g | 15 mg | 0.5 mg |
| 1 adult serving | 66 kcal | 3.3 g | 0.6 g | 12.6 g | 1.5 g | 30 mg | 0.9 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
