Chunky Vegetable Soup Niigata Style (Noppei Jiru) | Asian Inspirations

Name: Chunky Vegetable Soup Niigata Style (Noppei Jiru) | Asian Inspirations
Ingredients: 300g taro (cut into cubes); 1 carrot (cut into cubes); 100g lotus root (sliced); 80g konnyaku (broken by hand into cubes) + 4 cups of water to prepare the konnyaku; 4-5 whole shiitake mushroom (soaked overnight, stems removed and sliced); 3 pcs dried scallops (optional, soaked overnight, halved); 150g kamaboko or chikuwa (Japanese fish cake, sliced into 2-3cm pieces); 20 pcs ginkgo; 4 cups water; 30g bonito flakes; 20g kombu kelp; 1 tsp salt; 3 tbsp soy sauce; 1 tbsp sugar

asianinspirations.com.au

Noppei jiru can be found in various forms in many parts of Japan, but Niigata has a distinctive way of preparing the dish. A wide variety of seasonal vegetables…

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Ingredients

300g taro (cut into cubes)
1 carrot (cut into cubes)
100g lotus root (sliced)
80g konnyaku (broken by hand into cubes) + 4 cups of water to prepare the konnyaku
4-5 whole shiitake mushroom (soaked overnight, stems removed and sliced)
3 pcs dried scallops (optional, soaked overnight, halved)
150g kamaboko or chikuwa (Japanese fish cake, sliced into 2-3cm pieces)
20 pcs ginkgo
4 cups water
30g bonito flakes
20g kombu kelp
1 tsp salt
3 tbsp soy sauce
1 tbsp sugar