【Materials】 (For 2 people)
Taro (peeled)…150 grams
Fish (such as cod)… 2 slices
Shimeji mushrooms…1/4 stalk
White leek…1/2 stalk
Canned tomatoes…1/2 can
Water…100cc
Soy milk…50cc
Salt…Appropriate amount
Oregano…As desired
【How to make】
①Peel the taro and cut it into bite-sized pieces. Boil water in a pot and boil the taro until it is soft enough to pierce a bamboo skewer.
②Cut the fish into bite-sized pieces and season with salt and pepper (not included in the recipe).
③Remove the stems from the shimeji mushrooms and divide them appropriately, and cut the white onions into 4cm lengths.
④Heat vegetable oil in a pot over medium heat, add ② and saute until browned on both sides, then add ③, the canned tomatoes, water, and ① and bring to a boil. Finish by adding soy milk and season with salt. Add oregano to taste.
【Points】
The stickiness of the taro will thicken the soup, turning it into a stew.
by Masako Yoshimura(Culinary expert,Registered dietician)
