Healthy Miso Soup with Leek &

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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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Ingredients

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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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Method

Prep

3min

Cook

8min

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.

Boil the potatoes and leeks for 5 minutes on high heat. The water should reduce to about 400ml.

Turn the heat down to medium and add the dashi granules. Some miso includes dashi so you wouldn't need to add dashi separately.

Add the miso through a strainer or dissolved in water to prevent lumps.

Cook for 1 minute on medium heat before serving. Don't allow it to boil at any point.

Transfer to any lovely vessel and sprinkle with finely chopped spring onions.

I prefer my own ichiban dashi, see this recipe for here.

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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