Classic
Cook Books
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page 71
SOUPS
SATSUMA SOUP
One small chicken; one medium-sized carrot; one pint of satorius (elephant-ear
plant); two white radishes; one quarter pound of dried mushrooms; one quarter
pound of aburage (oil-fried Tofu); one quarter pound of miso paste (soy bean and
rice cheese); one half teaspoonful of mixed red-pepper spices.
To prepare the chicken, separate the meat from the bones; then put bonesincold
water and boil slowly for about two hours. Strain, and add the well-chopped
vegetables. (The mushrooms should have been washed, and soaked in lukewarm water
for ten minutes previously.) Boil for one more hour, then add the chicken meat,
cut in very small pieces, salt, spices, and half a teaspoonful of sugar. Cook
all slowly for one hour. This makes about three pints of soup. It
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Classic
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