Ehime Barley-Miso Soup

Make anchovy stock with the measured water and strain. Rehydrate the mushrooms in additional cold water. Peel the taro and daikon; pour boiling water over the fried tofu to remove excess oil. Cut these ingredients into bite-size pieces, dice the firm tofu and slice the onions.

Bring the stock to a boil and simmer the vegetables, mushrooms and tofu until the taro is fully tender. Dissolve the barley miso in the broth, add the spring onions and heat gently to finish.