|Boneless salmon steak||1⁄2 Pound (Fresh / Frozen)|
|Taro root||1⁄4 Pound, peeled and thinly sliced to make 2/3 cup|
|Dashi broth/Chicken broth||4 Cup (64 tbs)|
|Fried tofu||1 1⁄2 Ounce (1 Package Or 1 1/2 Cups)|
|Daikon||1⁄4 Pound, peeled, sliced, and cut into 1/2 inch pieces|
|Green onions||6 , sliced into 1 inch pieces|
|Carrot||1 , thinly sliced|
|White miso paste||1⁄4 Cup (4 tbs) (Fermented Soybean Paste)|
Thaw salmon, if frozen.
Cut salmon into 1/2 inch cubes.
In a small saucepan combine the taro root and enough water to cover.
Bring to boiling; reduce heat.
Simmer, uncovered, about 4 minutes or till tender.
Rinse with cold water.
In large saucepan combine the broth, bean curd, daikon, green onions, carrot, and taro root.
Bring to boiling.
Add the salmon, miso, and salt to taste.
Add sake lees, if desired.
Simmer, uncovered, for 5 minutes.
Ladle into soup bowls; serve at once topped with parsley.