Miso Soup with Potato, Onion & Butter
Greg Dunmore
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
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2 ½ cups Dashi
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6 ounces Yukon Gold potatoes, peeled and cut into 1-inch cubes (about 1 cup)
- ½ yellow onion, sliced ¼ inch thick
- Pinch of sea salt
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- 1 tablespoon cold butter cut into four equal pieces
- ¼ cup scallions
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Yamatsu Tsujita Shichimi Togarashi, optional
Directions
Add the dashi potato onion and a pinch of salt to a pot
Bring to a gentle simmer
Cook until the potato is tender but not mushy 10 to 15 minutes
Turn off the heat
Add the miso by stirring it through a submerged strainer until fully dissolved
Place one piece of butter in each of four bowls
Divide the soup evenly among the bowls
Garnish with green onions
Sprinkle with shichimi togarashi if desired
Serve immediately