Potato and Onion Miso Soup Recipe

Here's a really simple miso soup recipe for western tastes. It doesn't take long and compliments any meal. You could also substitute leeks or Japanese spring(long) onions. You could also add wakame seaweed if desired.

Serves 4     80 cal./serving














Ingredients:

• 1/2 lb. (225g) potatoes
• 2 onions
• finely chopped green onions
• 4 cups dashi(bonito) stock
• 4 Tbsp. miso

Directions:

1. Peel potatoes and cut into bite-sized chunks. Rince in a bowl of cold water to remove excess starch, then drain.
2. Peel and chop onions into short lengths.
3. Cook potatoes in dashi stock over medium heat. After a few minutes, add onions and cook until tender(about 10 minutes). Skim off any foam.
4. Remove about 1/2 cup of soup and blend in miso, stirring until miso dissolves. Pur miso mixture back into pan and remove from heat. 
5. Serve in individual bowls with a garnish of chopped green onions.