How to Prepare Any-night-of-the-week Fish Sausage Noppe'i Soup with Plenty of Root Veggies

Hello everybody, it's Jim, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, How to Make Ultimate Fish Sausage Noppe'i Soup with Plenty of Root Veggies. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Fish Sausage Noppe'i Soup with Plenty of Root Veggies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fish Sausage Noppe'i Soup with Plenty of Root Veggies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fish Sausage Noppe'i Soup with Plenty of Root Veggies is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few components. You can cook Fish Sausage Noppe'i Soup with Plenty of Root Veggies using 13 ingredients and 4 steps. Here is how you can achieve that.

This noppe'i stew (soup) is a regional dish from Niigata prefecture that typically has salmon, but I substituted it with fish sausage. It's a super easy dish! Please use whatever vegetables you have on hand. You could also add konyaku or bamboo shoots. Recipe by Mitsuzou

Ingredients and spices that need to be Get to make Fish Sausage Noppe'i Soup with Plenty of Root Veggies:

1. 1 Fish sausage
2. 1 large Satoimo (taro root)
3. 70 grams Lotus root
4. 1/3 Carrot
5. 1/4 Burdock root
6. 1 Dried shiitake mushrooms
7. 200 ml Water
8. 1 tbsp ● Soy sauce
9. 1 tbsp ● Sake
10. 1 tbsp ● Mirin
11. 1/4 tsp ● Salt
12. 1 tbsp water + 2 teaspoons katakuriko Katakuriko slurry
13. 1 Green vegetable to garnish (snow peas, edamame, mitsuba, etc.)

Instructions to make 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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