Quail Taro and Edamame Soup

Clean the quail and boil it in cold water, then discard the water after it's been boiling for a while and has foam on the surface (you can also skim off the foam and continue cooking the soup).

Boil the quail again in fresh cold water, then lower the heat to let the soup simmer gently for about 15 minutes.

While cooking the quail, boil the taro until it's cooked (cooked taro is easier to peel; you can check if it's done by seeing if chopsticks easily pierce through it). Peel and cut into chunks. This step for boiling taro can be done in advance; I usually prepare the soup for dinner and boil the taro in the morning, making it easier to peel without burning my hands.

Add the taro and edamame to the quail soup and continue to simmer (keeping it at a gentle boil) for half an hour, adding salt to taste.