Ham and Vegetables Chunky Miso Soup

Add any vegetables that are leftover in the fridge. Adding nori seaweed will instantly upgrade your miso soup.

Recipe By: Kumamon girl (https://cookbuzz.com/kitchen/445)
Serves 2 Cook: 15 min

Ingredients

Thin sliced sandwich ham 3
Potatoes (medium) 2
Carrot 1
Chinese leaves 3
Onion 1/2
Ginger 1 thumb
Dried chilli a little
Dashi stock granules 1/2 tsp
Hot water 600-700ml
Miso 35-40g
Nori seaweed sheet 1
Vegetable oil 1 tbsp

Method

1
Thinly slice the potatoes and carrot to cook quicker. Roughly chop the Chinese leaves, discarding the hard white part nearest the root end.
2
Put the oil into a pan and fry the potatoes, carrots and chopped ginger. When softened add the sliced onions and ham and stir fry further.
3
Add the Chinese leaves and de-seeded dried chilli. Add the hot water and dashi stock granules and simmer for 4-5 minutes. Dissolve in the miso and add the nori seaweed.
4
Your miso soup is ready.

Tips & Note

Ham and Vegetables Chunky Miso Soup

Add any vegetables that are leftover in the fridge. Adding nori seaweed will instantly upgrade your miso soup.

Recipe By: Kumamon girl (https://cookbuzz.com/kitchen/445)

Serves 2

Cook: 15 min

Ingredients

Thin sliced sandwich ham 3
Potatoes (medium) 2
Carrot 1
Chinese leaves 3
Onion 1/2
Ginger 1 thumb
Dried chilli a little
Dashi stock granules 1/2 tsp
Hot water 600-700ml
Miso 35-40g
Nori seaweed sheet 1
Vegetable oil 1 tbsp

Ham and Vegetables Chunky Miso Soup

Recipe ID :2561 Posted on 03 APR 2017

Serves 2

Cook 15min
views 547
printed 1

saved 0

Add any vegetables that are leftover in the fridge. Adding nori seaweed will instantly upgrade your miso soup.

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Ingredients

Print Ingredients Email Ingredients
3
2
1
3
1/2
1 thumb
a little
1/2 tsp
600-700ml
35-40g
1
1 tbsp

Method

Cook
15min
1
Thinly slice the potatoes and carrot to cook quicker. Roughly chop the Chinese leaves, discarding the hard white part nearest the root end.
2
Put the oil into a pan and fry the potatoes, carrots and chopped ginger. When softened add the sliced onions and ham and stir fry further.
3
Add the Chinese leaves and de-seeded dried chilli. Add the hot water and dashi stock granules and simmer for 4-5 minutes. Dissolve in the miso and add the nori seaweed.
4
Your miso soup is ready.
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Add any vegetables that are leftover in the fridge. Adding nori seaweed will instantly upgrade your miso soup.
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