Spanish-Style Miso Soup with Chorizo and Potatoes

This miso soup with chorizo and potato will surely warm you up.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)
Serves 2 Prep: 5 min Cook: 15 min

Ingredients

Chorizo 60-80g
Onion (medium) 1/4
Potatoes (medium) 2
Vegetable oil 1 tsp
Fish stock cube 1
Miso (red or mixed) 40g
Hot water 800ml
Egg 1
Spring onion 1

Method

1
Cut the chorizo into 2mm slices. You can use as much or as little as you like. Cut the potatoes into wedges and slice the onion.
2
Put the vegetable oil in a pan and add the chorizo, potatoes and onions and fry for 2 minutes on high heat.
3
Add the fish stock cube into boiling water and allow to dissolve. Pour into the pan and cook for 5-6 minutes until the potatoes are soft. The liquid should reduce to around 200ml per person.
4
Turn the heat down to medium and add the miso dissolved in a bit of water.
5
Transfer to bowls or soup dishes and sprinkle with chopped spring onion. Gently place a poached egg on the top and serve.
6
Here's how to make a really quick poached egg in the microwave.

Tips & Note

If you have Japanese dashi, you can use this instead of fish stock.

Spanish-Style Miso Soup with Chorizo and Potatoes

This miso soup with chorizo and potato will surely warm you up.

Recipe By: Deepseafish (https://cookbuzz.com/kitchen/269)

Serves 2

Prep: 5 min

Cook: 15 min

Ingredients

Chorizo 60-80g
Onion (medium) 1/4
Potatoes (medium) 2
Vegetable oil 1 tsp
Fish stock cube 1
Miso (red or mixed) 40g
Hot water 800ml
Egg 1
Spring onion 1

Spanish-Style Miso Soup with Chorizo and Potatoes

Recipe ID :2397 Posted on 13 FEB 2017

Serves 2

Prep 5min
Cook 15min
views 7,163
printed 5

saved 0

This miso soup with chorizo and potato will surely warm you up.

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Ingredients

Print Ingredients Email Ingredients
60-80g
1/4
2
1 tsp
1
40g
800ml
1
1

Method

Prep
5min
Cook
15min
1
Cut the chorizo into 2mm slices. You can use as much or as little as you like. Cut the potatoes into wedges and slice the onion.
2
Put the vegetable oil in a pan and add the chorizo, potatoes and onions and fry for 2 minutes on high heat.
3
Add the fish stock cube into boiling water and allow to dissolve. Pour into the pan and cook for 5-6 minutes until the potatoes are soft. The liquid should reduce to around 200ml per person.
4
Turn the heat down to medium and add the miso dissolved in a bit of water.
5
Transfer to bowls or soup dishes and sprinkle with chopped spring onion. Gently place a poached egg on the top and serve.
6
Here's how to make a really quick poached egg in the microwave.

Tips & Note

If you have Japanese dashi, you can use this instead of fish stock.

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