Miso Soup with Potato and Spinach

Recipe Miso Soup with Potato and Spinach

Enjoy the soft potatoes in the soup.

Peel potato and cut into 5 mm(0.2 inch)-thick half-moon or quarter-round slices. Soak in water.

Step 1

Cut off the roots of spinach. Wash with water and cut into 2 cm(0.75 inch) lengths.

Blanch aburaage (deep-fried tofu) to remove excess oil. Cut into thin strips in a size easy to eat.

Place dashi stock (basic stock) and potato in pot. Heat over high temperature. When it comes to boil, lower the heat. When potato softens, add aburaage and bring to boil. Soften miso (soy bean paste) with some soup and add to the pot.

Step 1

Add spinach and briefly simmer. Add finely chopped leek and briefly stir. Transfer to cups.

Step 2

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