I've been making this since my children were small. They've been great for days when they don't have an appetite in the morning.If you add some onion at Step 2, the soup will become more hearty and tasty. I make dashi stock by adding a dashi powder bag, as described in Step 2. If you have some premade dashi stock you don't need the dashi pack. For about 3 servings. Recipe by Majuju

I like eating new potatoes with their skins on.I wanted to eat them with miso, which became oil and miso.Make sure the potatoes are cooked through completely before adding ingredients flavoring ingredients. Recipe by Haruurara

After simmering the potatoes at once, leave it until it gets cold. Umami from the kelp enhances this dish and it will taste even better.

There was a recipe for chicken wings, potatoes and corn simmered in canned corn liquid in a supermarket flyer some time ago. I used to make it a lot, but I wondered if I could make a simpler version, so I adapted it to make a meatless boiled potato version.I used half a can of corn. I didn't evaporate the liquid too much. For 3 servings. Recipe by Harukarubi

I wanted a tasty way to eat new potatoes.-Adding doubanjiang to the ☆ ingredients makes this the perfect drinking appetizer.-If you don't like the skins, you can peel them right off the potatoes while they're still hot. Recipe by Hananare

This is a recipe I made for my husband, who loves miso ramen and potatoes with butter. It's really filling.Don't over-cook the potatoes, or they'll lose their crispy texture. For 2 to 3 servings. Recipe by Haranouenoponyoponyo

I love the combination of salmon, miso and butter. I simmered with potatoes, and it was amazing.Lightly frying the salmon makes it absorb the flavour better and it's delicious. Recipe by Piyoppi

My family has been making this dish for generations. I make it every week when new potatoes are in season.My father and husband don't even like potatoes, but they like this dish!It goes well with rice as well as drinks.I use homemade country-style miso that has a very strong salty flavor. If using sweet miso, adjust the amount of sugar. The key to this recipe is to stir fry the potatoes very, very well. Recipe by Chakore-to

I love avocado.You can use regular potatoes, but if you use new potatoes in their skins and saute them well so that the skins get crispy, this dish becomes even more delicious.Miso burns easily, so once you add the seasonings, turn off the heat and continue cooking with residual heat.Adjust the amount of wasabi to taste. Recipe by Masacchi

Since seasonal veggies were less expensive compared to others, I wanted to see what I could make with them.Microwave the potatoes to a just edible tenderness. If overcooked, they will break in the pan.For aromata, once the miso is in the pan, the heat should be just high enough to brown the ingredients.Adjust the amount of miso depending on the size of the vegetable pieces and the saltiness of the miso. Recipe by Harukomachi

I've always loved corn, but there are times when I'm hit by sudden cravings for butter and soy sauce.Try not to scorch the kernels, but cook them until some of the corn browns, as seen in the main photo.I used pre-sliced butter (1 slice = 8 g).Adjust how much you brown the corn or the amount used to suit your tastes. Recipe by Ramune iRo