Iwashi Dango Jiru (Sardine Dumpling Soup)

Cut the daikon and carrot into evenly thick quarter-rounds.

Peel the taro and cut it into bite-size pieces, then slice the leek thinly.

Chop the sardine fillets roughly with a knife, transfer to a mortar, and grind until very few visible pieces remain.

Add the grated yam, beaten egg, and miso to the sardine.

Grind and mix thoroughly until the paste becomes sticky and glossy.

Put the water, daikon, and carrot in a pot over medium heat.

Once boiling, add the taro and simmer about 8 minutes, until the vegetable edges begin to soften.

Shape the sardine paste into bite-size ovals between two spoons and drop them one by one into the gently simmering soup.

Cook for 5 to 7 minutes, until they float and cook through.

Season the broth with soy sauce and scatter in the sliced leek.

Turn off the heat immediately so the leek stays bright, then divide among bowls.