White Miso Soup with Spring Potatoes (白みその味噌汁; shiro miso no miso shiru)

Kyotoites prefer their soup with white miso. White miso is distinctly sweeter than other miso, and pairs well with spring potato.

White Miso Soup with Spring Potatoes (白みその味噌汁; shiro miso no miso shiru)
Photographed by Masashi Kuma


Recipe by
Yoshihiro Murata

Average

Vegetables

Soups & Stews

Party

110kcal

15minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 2 spring potatoes
  • 60 ml white miso (4 tbsp)
  • 300 ml dashi
  • 1/4 bunch seri (chopped)
  • Japanese mustard, as needed
  • Salt

Directions

1

Peel the spring potatoes and place them in a microwave-safe container. Cover with plastic wrap and microwave at 600 W for 5-6 min. Sprinkle on a small amount of salt.

2

Warm up the dashi in a pot and mix in the white miso, then bring it just to a simmer.

3

Put the spring potatoes in serving bowls along with the chopped seri, then ladle the white miso soup over top. Garnish with Japanese mustard.