Lotus root is sometimes included in noppe.
Noppe is a type of Japanese soup or stew that is very popular in Niigata Prefecture, although many other areas of Japan have their own versions of the dish. Noppe’s ingredients are intentionally flexible, because they are sometimes intended as a way to use up leftover vegetables and other foods. The basic stew is made from vegetables such as carrots, bamboo shoots, malanga, and mushrooms that are quickly fried in sesame oil and then covered with water and boiled until tender. The final soup is thickened and served. On special occasions, especially a new year’s celebration, noppe is served as a traditional festive dish.
Bamboo shoots are used to make noppe.
The most common ingredients added when making noppe are carrots, spring onions, and fermented tofu. A type of root vegetable known as taro is also often added and is the main vegetable found in the stew. Taro is a white potato-like vegetable that is actually toxic until cooked to neutralize the harmful chemical. Other ingredients may include lotus root, ginkgo nuts, garlic, and ginger. Peeled vegetable skins or stems of herbs from other foods are sometimes added for flavor and to use what would otherwise be thrown away as waste.
Salmon roe is traditionally placed in the center of noppe during the holidays.
Dried mushrooms are also normally added to noppe. They are first rehydrated in water and the flavorful dark liquid that remains is added to the soup as part of the water base in which the ingredients are cooked. Also, the vegetables that are added can sometimes be fried or seared first in sesame oil. This adds flavor to the final soup and develops some of the sugars and textures of the ingredients.
Although noppe is usually a vegetarian dish, salted salmon can be added for extra protein.
After placing all the ingredients in the pan, it is filled with water until it covers everything. The stew is boiled, seasoning the water and concentrating the flavours. A special ingredient known as konjak is often added to the liquid to thicken it. Konjak, also known as devil’s tongue, is a corm that is processed into a dehydrated form that can help thicken water in the same way as gelatin.
Although noppe is known as a vegetable stew, meat is often an ingredient. Specifically, chicken and salted salmon can be added. The water base can be substituted for anchovy broth and small crisp anchovies can be sprinkled on top of the soup to add texture and savory flavor. When noppe is eaten as part of a festive meal, it is customary to place a pile of fresh salmon roe in the center of the soup.