Chobo-jiru (Cowpea, Taro Stem, and Rice Dumpling Soup)

Quick answer

Total time: 110 min
Level: Medium
Servings: 4 servings
Ingredients: 8

About this dish

Chobo-jiru is a regional soup from Awaji Island in Hyogo, made by simmering tender cowpeas, dried taro stems, and glutinous-rice dumplings in dashi seasoned with miso.

Its thick, reddish appearance can resemble sweet bean soup, but the flavor is savory, with fermented soybean depth and a final topping of bonito flakes. Since the Edo period, families have prepared large pots for celebrations after a birth and for a child's first shrine visit, sharing portions with relatives and neighbors. Dumplings may be rounded, pointed, or indented as symbols of wishes for the child. Separate soaking and boiling remove harshness from the beans and taro stems.

Ingredients (4 servings)

Ingredient	Amount	Unit
dried cowpeas	160	g
water for soaking and cooking cowpeas	1200	ml
dried taro stems	20	g
glutinous rice flour	50	g
water for the dumpling dough	50	ml
dashi stock	700	ml
miso	80	g
hana-katsuo bonito flakes	8	g

Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

7 steps

1

Heat

Rinse 160g dried cowpeas and soak them for 3 hours in 600ml of the 1200ml water.

Bring the beans and soaking water to one boil, drain completely, and rinse both beans and pot once to remove the first harsh liquid and foam.
2

Control

Add the remaining 600ml fresh water to the cowpeas and return to a boil.

Reduce to low and simmer for 35 to 50 minutes, until a bean crushes easily between the fingers. Drain away the cooking liquid and cover the beans so they do not dry out.
3

Heat

Rinse 20g dried taro stems several times and soak in warm water for 30 minutes.

Boil in fresh water for 10 minutes, drain, and rinse until a tasted piece has no acrid throat irritation. Cool, squeeze firmly, and cut into 1cm lengths.
4

Prep

Add the 50ml dough water gradually to 50g glutinous rice flour rather than all at once.

When the dough is soft like an earlobe, roll it into a 1.5cm-thick rope, cut at 1.5cm intervals, and shape small ovals.
5

Control

Bring 700ml dashi to a boil and add the cooked cowpeas and taro stems.

Simmer over medium-low heat for 8 minutes, stirring the bottom occasionally, until some beans soften into the stock and the taro stems are tender.
6

Heat

Keep the soup boiling and add the rice dumplings one at a time so they do not stick.

After all have floated, cook for 2 minutes more. Split the largest one and confirm that no dry flour remains and the center is cooked and translucent.
7

Control

Reduce the heat to low, loosen 80g miso with a ladleful of soup, and stir it into the pot.

Heat gently for 2 minutes without a hard boil, divide among bowls, and top evenly with 8g hana-katsuo before serving hot.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Cowpeas simmered tender after changing the water
Finish cue: Split the largest one and confirm that no dry flour remains and the center is cooked and translucent.
Avoid this: After adding miso, avoid a hard boil because it dulls the aroma and can make the rice dumplings break down.