Thick and Creamy Miso Soup with Potato and Tofu
I rearranged a surinagashi soup (made with dashi and ground up ingredients) to a warm miso soup.
I use strong bonito flake dashi soup and thinly flavor it with miso. If it doesn't have a strong dashi flavour, it tastes like baby food.
Step 1: Once you add the potato, simmer while stirring. If you leave it, it will get thick and chunky at the bottom of the pot. Recipe by rie-tin
Thick and Creamy Miso Soup with Potato and Tofu
I rearranged a surinagashi soup (made with dashi and ground up ingredients) to a warm miso soup.
I use strong bonito flake dashi soup and thinly flavor it with miso. If it doesn't have a strong dashi flavour, it tastes like baby food.
Step 1: Once you add the potato, simmer while stirring. If you leave it, it will get thick and chunky at the bottom of the pot. Recipe by rie-tin
Cooking Instructions
- 1
Make dashi in a pot. (Water + dashi stock powder is OK, too) When the dashi starts to boil, add the grated potato. Simmer while mixing well.
- 2
When it starts to thicken, add the miso. Add the diced tofu.
- 3
Serve in a bowl, sprinkle chopped green onions, and it's done. Serve piping hot.
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