“Racoon” Miso Soup, or Miso Soup with Taro Gelatin

Konnyaku, taro gelatin, takes the place of the racoon meat that was once used in this traditional soup.

Konnyaku is always cooked in boiling water or sautéed in oil to remove excess water before further use. For this soup, after parboiling the taro gelatin I fry it in a little oil, until the outside turns firm and golden and blisters. This gives the gelatin a pleasant, crusty texture.

You can make tanuki-jiru as miso soup with only taro gelatin added, or