Fish Sausage Noppe'i Soup with Plenty of Root Veggies
Fish Sausage Noppe'i Soup with Plenty of Root Veggies

Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, fish sausage noppe'i soup with plenty of root veggies. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Fish Sausage Noppe'i Soup with Plenty of Root Veggies is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Fish Sausage Noppe'i Soup with Plenty of Root Veggies is something which I have loved my entire life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few components. You can have fish sausage noppe'i soup with plenty of root veggies using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Fish Sausage Noppe'i Soup with Plenty of Root Veggies:
  1. Make ready 1 Fish sausage
  2. Make ready 1 large Satoimo (taro root)
  3. Take 70 grams Lotus root
  4. Take 1/3 Carrot
  5. Make ready 1/4 Burdock root
  6. Prepare 1 Dried shiitake mushrooms
  7. Prepare 200 ml Water
  8. Make ready 1 tbsp ● Soy sauce
  9. Prepare 1 tbsp ● Sake
  10. Get 1 tbsp ● Mirin
  11. Make ready 1/4 tsp ● Salt
  12. Make ready 1 tbsp water + 2 teaspoons katakuriko Katakuriko slurry
  13. Make ready 1 Green vegetable to garnish (snow peas, edamame, mitsuba, etc.)
Steps to make Fish Sausage Noppe'i Soup with Plenty of Root Veggies:
  1. Peel the vegetables, and roughly chop into bite-sized pieces. Soak the dried shiitake mushrooms in 100 ml of lukewarm water to reconstitute, then chop these into bite-sized pieces as well.
  2. Put the water and shiitake soaking liquid in a sauce pan, add the ● ingredients and vegetables, then heat (as I prefer lotus root on the firm side, I add it later).
  3. When the vegetables become tender, add the sausage cut into bite-sized pieces.
  4. Thicken the soup with the katakuriko slurry, then it's done. Add green vegetables to garnish. I sprinkled parboiled edamame.

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