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Healthy Miso Soup with Leek & Potato

A basic soup of leek and potato works really well in a miso soup - it's sweet and comforting.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Prep: 3 min Cook: 8 min

Ingredients

Hot water 600-700ml
Potatoes 120-150g
Leek 1
Dashi 2.5g（大さじに1/3程度）
Miso (red or mixed) 40g前後
Spring onion 1/2

Method

1
Peel the potatoes and cut to bitesize. Peel the outer leaves off the leek and discard. Cut the remaining into half lengthways then into quarter lengths.
2
Boil the potatoes and leeks for 5 minutes on high heat. The water should reduce to about 400ml.
3
Turn the heat down to medium and add the dashi granules. Some miso includes dashi so you wouldn't need to add dashi separately.
4
Add the miso through a strainer or dissolved in water to prevent lumps.
5
Cook for 1 minute on medium heat before serving. Don't allow it to boil at any point.
6
Transfer to any lovely vessel and sprinkle with finely chopped spring onions.
7
I prefer my own ichiban dashi, see this recipe for here.
8
See here for niban dashi.

Tips & Note

If you like leek & potato soup, you'll love the miso version. Add some wakame seaweed or beaten egg to get your own preferred tastes.
Vegans should use 1/4 vegetable stock cube instead of dashi.

Healthy Miso Soup with Leek & Potato

A basic soup of leek and potato works really well in a miso soup - it's sweet and comforting.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Prep: 3 min

Cook: 8 min

Ingredients

Hot water 600-700ml
Potatoes 120-150g
Leek 1
Dashi 2.5g（大さじに1/3程度）
Miso (red or mixed) 40g前後
Spring onion 1/2
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Healthy Miso Soup with Leek & Potato

Recipe ID :2336 Posted on 25 JAN 2017
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Serves 2

Prep 3min
Cook 8min
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A basic soup of leek and potato works really well in a miso soup - it's sweet and comforting.

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KitchenCIB
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KitchenCIB
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Ingredients

Print Ingredients Email Ingredients
600-700ml
120-150g
1
2.5g（大さじに1/3程度）
40g前後
1/2

Method

Prep
3min
Cook
8min
1
Peel the potatoes and cut to bitesize. Peel the outer leaves off the leek and discard. Cut the remaining into half lengthways then into quarter lengths.
2
Boil the potatoes and leeks for 5 minutes on high heat. The water should reduce to about 400ml.
3
Turn the heat down to medium and add the dashi granules. Some miso includes dashi so you wouldn't need to add dashi separately.
4
Add the miso through a strainer or dissolved in water to prevent lumps.
5
Cook for 1 minute on medium heat before serving. Don't allow it to boil at any point.
6
Transfer to any lovely vessel and sprinkle with finely chopped spring onions.
7
I prefer my own ichiban dashi, see this recipe for here.
8
See here for niban dashi.

Tips & Note

If you like leek & potato soup, you'll love the miso version. Add some wakame seaweed or beaten egg to get your own preferred tastes.
Vegans should use 1/4 vegetable stock cube instead of dashi.

Category

Japan Boiled Healthy Miso soup Soups Vegan Vegetarian Leeks Potato Spring Onions Everyday Home Alone Light Bites

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