Potato Miso Soup 52kcal / per person

recipes

category Soup/NoodlesSee the Related Food Category Page
recipe number 08706
cooking time 20 minutes
comment Potatoes are a pantry staple and are used in a miso soup combined with a variety of ingredients.
image Bring out the sweetness of potatoes and cabbage in a miso soup with dashi.
Potatoes 60 g
Onion 40 g
Cut wakame seaweed
Wakame is not essential, if not available.
0.4 g
Dashi soup stock 1 and 1/2 cups
Miso a little more than 1 tbsp

Cut the potato into quarter rounds (icho-giri). Cut the onion into wedges (kushigata-giri). Soak the wakame in water to reconstitute and then strain.

Bring the dashi to a boil in a pan and add the potato and onion. When the potato becomes soft, add the wakame, dissolve the miso in the soup, and bring to a boil.

technique Miso loses its flavor when boiled. Do not boil the soup after adding the miso and the flavors of the miso and dashi will be retained.
  1. Cut the potato into quarter rounds (icho-giri). Cut the onion into wedges (kushigata-giri). Soak the wakame in water to reconstitute and then strain.
  2. Bring the dashi to a boil in a pan and add the potato and onion. When the potato becomes soft, add the wakame, dissolve the miso in the soup, and bring to a boil.