Potato and Bean Sprout Miso Soup with White Pepper

Name: Potato and Bean Sprout Miso Soup with White Pepper
Yield: Makes about 4 bowls
Cuisine: American
Ingredients: 2 small potatoes; 1 handful bean sprouts; 1 1/2 tablespoons Saikyo miso; 1 tablespoon mixed miso; 1 teaspoon Hondashi; 2 1/2 cups water (about 600 ml); White pepper to taste

Snow＊Love @cook_40055939

Try this miso soup with the aroma of white pepper! It goes well with Western dishes too. Featured on March 15, 2015. Thank you, everyone!
The origin of this recipe: I always add white pepper to the combination of potatoes and bean sprouts.

Snow＊Love @cook_40055939

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Ingredients

Makes about 4 bowls

2small potatoes
1 handfulbean sprouts
1 1/2 tablespoonsSaikyo miso
1 tablespoonmixed miso
1 teaspoonHondashi
2 1/2 cupswater (about 600 ml)
White pepper to taste

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Steps

1

Add Hondashi and potatoes sliced into 1/4-inch rounds to the water and heat.
2

Skim off any foam and simmer until the potatoes reach your desired tenderness.
3

Dissolve the Saikyo miso and mixed miso into the soup.
4

Once the miso is dissolved, add the washed bean sprouts, let it sit for a moment, then turn off the heat.
* Be careful not to let it boil after adding the miso.
5

The residual heat will cook the bean sprouts.
6

Serve in bowls and sprinkle with white pepper just before eating.
7

Adjust the amount of miso to your family's taste based on this recipe.