Creamy and Rich Nagaimo Yam Soup
Creamy and Rich Nagaimo Yam Soup

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, creamy and rich nagaimo yam soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Dioscorea batatas Nagaimo keeps its crunchiness when sliced, julienned or diced even when cooked (for a Nagaimo-dango to horenso no osumashi / clear soup with Chinese yam dumplings and spinach. Avocado provides rich flavor and creamy texture in this simple salad. The nutrient-rich Chinese yam is used to relieve menopausal symptoms and manage diabetes. Traditional Chinese medicine (TCM) practitioners claim that Chinese yam can restore the vital energy.

Creamy and Rich Nagaimo Yam Soup is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Creamy and Rich Nagaimo Yam Soup is something that I have loved my entire life. They’re fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook creamy and rich nagaimo yam soup using 5 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Creamy and Rich Nagaimo Yam Soup:
  1. Take Nagaimo yam
  2. Prepare ★ Unflavored soy milk and milk combined
  3. Prepare ★Soup stock granules
  4. Prepare ★Salt
  5. Get Black pepper and parsley (optional, to garnish with)

This post may contain affiliate links. Please read my disclosure policy for details. As an Amazon Associate I earn from qualifying Nagaimo is very slimy and slippery, so be careful. I don't get allergic reactions but get itchy a little bit.

Steps to make Creamy and Rich Nagaimo Yam Soup:
  1. Peel the nagaimo with a peeler and slice into rounds. Cover with plastic wrap and microwave for about 3.5 minutes at 600W.
  2. Blend the yam with a food processor or a hand-held blender.
  3. Put the yam and the ingredients marked with a ★ in a pan, and simmer over low to medium heat. Don't let it boil, and stir until thickened. It's ready to serve. ♪
  4. Tip: I used 200 ml of soy sauce and 100 ml of milk this time.
  5. Tip: If you want to serve it as a cold soup, put it in a container when the soup cools down and chill in the fridge for a few hours.

As an Amazon Associate I earn from qualifying Nagaimo is very slimy and slippery, so be careful. I don't get allergic reactions but get itchy a little bit. Some of you may experience itch when you touch it with. [Photograph: Leela Punyaratabandhu] This creamy version of Tom Yam Kung is hearty enough to serve as a stand-alone soup course or, as the Thais do it, a main course to be eaten with rice. Add milk, cook until simmering, and remoce from heat. Season soup with lime juice and fish sauce to taste.

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