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Potato and Onion Miso Soup
Serves 3 · About 20 min
Miso soup with fluffy potatoes and sweet, softened onions.
① Cut the potatoes and onion→② Cook from cold water→③ Dissolve the miso
What to buy
Vegetables
Seasonings & dry goods
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How to make it
1
Cut the potatoes and onion
- Peel the potatoes and dig out any eyes (dents) with the corner of the knife
- Cut lengthwise into 4, then cut 1 cm thick (quarter-rounds)
- Soak the cut potatoes in a bowl of water for 3 minutes, then drain in a colander
- Cut the onion lengthwise into 5 mm wide slices
How to tell it's doneEverything is cut, and the potatoes are drained.
2
Cook from cold water
- Put 500 ml water, 1 tsp dashi granules, the potatoes and the onion in a pot and put over medium heat
- When it boils, turn to medium-low heat and simmer about 8 minutes
How to tell it's doneA bamboo skewer (or chopsticks) slides easily into the potatoes, and the onion is see-through.
3
Dissolve the miso
- Turn off the heat for a moment, and dissolve 2 1/2 tbsp miso in a ladle and stir it in
- Turn to low heat, and when the edges start to bubble, turn off the heat before it boils
- Taste it. If too weak, add miso 1 tsp at a time
ReadyNo lumps of miso are left.
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If it didn't work out
The potatoes are hardIt was not simmered long enough in step 2. Add 2 minutes at a time until a bamboo skewer goes through, then add the miso.
The potatoes fell apart and the soup is thickIt was simmered long over high heat. When it boils, turn down to medium-low heat.
Too saltyAdd hot water 50 ml at a time. Next time, start with 2 tbsp miso and add more while tasting.
The onion is crunchyIt was not simmered long enough in step 2. Simmer until the onion is see-through too.
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