Satsuma Soup

Ingredients

• 1 small chicken
• 1 medium-sized carrot
• 1 pint satorius (elephant-ear plant)
• 2 white radishes
• 1/4 pound dried mushrooms
• 1/4 pound aburage (oil-fried tofu)
• 1/4 pound miso paste
• 1/2 teaspoon mixed red-pepper spices
• 1/2 teaspoon sugar
• salt

Instructions

1. Separate the chicken meat from the bones.
2. Put the bones in cold water and boil slowly for about two hours.
3. Strain the broth.
4. Wash the dried mushrooms and soak them in lukewarm water for ten minutes.
5. Chop the carrot, satorius, radishes, and other vegetables well.
6. Add the well-chopped vegetables and soaked mushrooms to the strained broth.
7. Boil for one more hour.
8. Cut the chicken meat into very small pieces.
9. Add the chicken meat, aburage, miso paste, salt, mixed red-pepper spices, and sugar to the broth.
10. Cook all slowly together for one hour.
11. Make the soup the day before it is to be used, as it is improved by standing overnight.