Miso Soup with Potato, Onion & Butter
Miso soups are synonymous with Japanese cuisine, but not all miso is created equal. Within the category of white miso, there are so many variations. Please keep this in mind when adding the miso to this dish, because if you are not using Rokko Miso's Shiro (White) Miso you may need to add a little more or less of the white miso you are using.
Tip: When buying white miso, it should be sweet naturally, so avoid white miso with sugar or corn syrup.
Ingredients
- 2 ½ cups dashi
- 6 ounces Yukon Gold potatoes, peeled and cut into 1-X-1-inch cubes (about 1 cup)
- ½ yellow onion, sliced ¼ inch thick
- Pinch of sea salt
-
- 1 tablespoon cold butter cut into four equal pieces
- ¼ cup scallions
-
Yamatsu Tsujita Shichimi Togarashi, optional
Directions
In a pot, add the dashi, potato, onion, and pinch of salt and bring to gentle simmer. Cook until the potato is soft but not mushy, about 10 to 15 minutes. Turn off the heat and add your miso by stirring it in a submerged strainer until it dissolves into the soup. Add one piece of butter each to four bowls. Then divide the soup evenly into each bowl, top with green onions and shichimi togarashi (if desired).
Miso Soup with Potato, Onion & Butter
Miso soups are synonymous with Japanese cuisine, but not all miso is created equal. Within the category of white miso, there are so many variations. Please keep this in mind when adding the miso to this dish, because if you are not using Rokko Miso's Shiro (White) Miso you may need to add a little more or less of the white miso you are using.
Tip: When buying white miso, it should be sweet naturally, so avoid white miso with sugar or corn syrup.
Ingredients
- 2 ½ cups dashi
- 6 ounces Yukon Gold potatoes, peeled and cut into 1-X-1-inch cubes (about 1 cup)
- ½ yellow onion, sliced ¼ inch thick
- Pinch of sea salt
-
- 1 tablespoon cold butter cut into four equal pieces
- ¼ cup scallions
-
Yamatsu Tsujita Shichimi Togarashi, optional
Directions
In a pot, add the dashi, potato, onion, and pinch of salt and bring to gentle simmer. Cook until the potato is soft but not mushy, about 10 to 15 minutes. Turn off the heat and add your miso by stirring it in a submerged strainer until it dissolves into the soup. Add one piece of butter each to four bowls. Then divide the soup evenly into each bowl, top with green onions and shichimi togarashi (if desired).