SATSUMA SOUP

Ingredients

• 1 whole small whole chicken (Separate the meat from the bones before cooking. The bones are used to make the broth; the meat is added later.)
• 1 medium medium carrot (Peel and chop well before adding to the soup.)
• 1 pint (roughly 450 g / 1 lb) satorius (taro / elephant-ear plant root) (Also known as taro root. Peel and chop well before adding. Wear gloves when peeling raw taro as it can irritate the skin.)
• 2 medium white radish (daikon) (Peel and chop well before adding to the soup.)
• 0.25 pound (about 115 g) dried mushrooms (Must be soaked in lukewarm water for 10 minutes before use, then drained and chopped well.)
• 0.25 pound (about 115 g) aburage (oil-fried tofu / aburaage) (Available at Japanese or Asian grocery stores. Chop well before adding.)
• 0.25 pound (about 115 g) miso paste (soy bean and rice paste) (Adds deep savoury, umami flavour. Stir well into the soup when adding.)
• 0.5 teaspoon mixed red-pepper spices (A blend of red chilli-based spices such as shichimi togarashi, or a pinch of dried red chilli flakes can be used as a substitute.)
• 1 to taste salt (Added near the end of cooking along with the spices and sugar.)
• 0.5 teaspoon sugar (Added near the end of cooking to balance the savoury and spicy flavours.)

Instructions

1. 1Place the dried mushrooms in a bowl and cover with lukewarm (not boiling) water. Leave to soak for 10 minutes. This softens them and begins to release their flavour. After soaking, drain and discard the soaking water, then chop the mushrooms well. Set aside.
2. 2Using a sharp knife and your hands, pull or cut the raw chicken meat away from the bones as cleanly as you can. Keep the bones and the meat in two separate piles. The bones will be used first to make the broth, and the meat will be added to the soup later. Cut the chicken meat into very small pieces and set aside in the refrigerator until needed.
3. 3Peel the carrot, white radishes (daikon), and taro root (satorius / elephant-ear plant). Chop all of them well into small, even-sized pieces so they cook evenly. Note: if using raw taro root, consider wearing gloves while peeling as it can irritate bare skin. Also chop the aburage (oil-fried tofu) well. Set all prepared vegetables and tofu aside.
4. 4Place the chicken bones into a large pot and cover with enough cold water to submerge them fully (roughly 2 litres / 8 cups). Starting with cold water helps draw more flavour from the bones. Bring to a boil over medium-high heat, then reduce the heat to low. Skim off any grey foam that rises to the surface using a spoon or ladle — this keeps the broth clear and clean-tasting. Let the broth simmer slowly and gently for 2 hours. Do not let it boil hard, as this makes the broth cloudy. Tip: This broth is even better if made the day before — allow it to cool, refrigerate overnight, and skim the solidified fat from the top the next day before continuing.
5. 5After 2 hours, remove the pot from the heat. Place a fine-mesh sieve or colander over a large bowl or second pot and carefully pour the broth through it to remove all the bones. Discard the bones. Return the strained broth to the pot. Add the well-chopped carrot, taro root (satorius), white radishes, soaked and drained dried mushrooms, and aburage (oil-fried tofu) to the broth. Stir gently to combine. Bring back to a gentle simmer over medium-low heat, then reduce heat to low and cook slowly for 1 hour.
6. 6After the vegetables have cooked for 1 hour, add the reserved chicken meat (cut into very small pieces), the miso paste, the mixed red-pepper spices, salt to taste, and the half teaspoonful of sugar. To add the miso paste without lumps, place it in a small bowl, ladle a little hot broth over it, and stir until smooth before stirring it back into the pot. Stir everything together well. Reduce the heat to low and cook slowly and gently for a final 1 hour. Do not boil hard — a gentle simmer preserves the flavour and keeps the broth clear. Taste and adjust salt if needed before serving.