Description
Made with only 5 ingredients and packed with umami and savory notes, this comforting potato and onion miso soup can be served as part of a meal or as a healthy late night snack.
Ingredients
Units
Scale
- 2 medium potatoes, slice into 1-inch thick pieces
- 1 small onion, thinly sliced into half moons
- 4 cups water
- 1 tablespoon dashi powder
- 3 to 4 tablespoons white miso paste or awase miso paste
Instructions
- Soak the vegetables: Place the sliced potatoes and onions in a bowl and fill it with cold water. Let the vegetables sit for 10 minutes and drain. This is to remove some of the starch from the potatoes and some of the bitterness from the onion.
- Make the soup: Add the water and dashi powder to a pot and turn the heat to high.
- Cook the potatoes and onions: When the water is boiling, add the potatoes and onions and cook on medium high (the water should be boiling gently) for 15 minutes, or until the sliced potatoes and onions are tender. Turn the heat off.
- Add the miso paste: Put the miso paste in a small strainer and lower it into the pot, until the liquid covers the miso paste. Using chopsticks, stir the miso paste until it has fully dissolved.
- Serve with seasoning: Divide the miso soup among 4 bowls and serve with some ichimi on the side.
Nutrition
- Serving Size: 1 serving
- Calories: 154
- Sugar: 2.2g
- Sodium: 762mg
- Fat: 0.4g
- Saturated Fat: 0g
- Unsaturated Fat: 0.6g
- Trans Fat: 0g
- Carbohydrates: 23.9g
- Fiber: 3.8g
- Protein: 8.9g
- Cholesterol: 0mg
