Potato miso soup
The fluffy texture of the potatoes is what makes this dish so appealing. If you don't have wakame seaweed, you can use onions instead to add sweetness
How to make it
1
Thinly slice the potatoes and finely chop the onion
2
Bring the stock to a boil, add the vegetables and simmer until soft
3
Turn off the heat, dissolve the miso, and warm gently without boiling
material
-
- Potatoes too
- 1 piece
-
- Onion
- Appropriate amount
-
- miso
- 1 tablespoon
-
- I'm
- 300ml
-
- Use chopped green onions as a topping
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