Nagaimo Tofu Potage

1. 1

   Thinly slice the onion.

2. 2

   Peel the nagaimo yam and cut it into thin half-moon slices.

3. 3

   Heat the olive oil and garlic in a pot until fragrant, then add the onion and saute over medium heat.

4. 4

   Once the onion becomes tender, add the nagaimo yam and continue to saute.

5. 5

   Once the nagaimo yam becomes translucent, add the water and continue to saute over medium heat.

6. 6

   When it begins to boil, dissolve the soup stock granules into the soup.

7. 7

   Bring the soup ingredients from Step 4 to a boil, then reduce the heat to low.

8. 8

   Cover with a lid and simmer for about 3 minutes.

9. 9

   Remove from heat and let cool.

10. 10

    Transfer the soup from Step 5 to a large bowl and use a mixer to mash it.

11. 11

    Add the soy milk and continue to mix until smooth.

12. 12

    Return the mixture from Step 6 to the pot and heat without boiling.

13. 13

    Add salt and pepper to taste.

14. 14

    Garnish with croutons or parsley before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.