HOW TO MAKE POTATO MISO SOUP

miso paste

🥗Healthier: low-sodium miso

💰Cheaper: soybean paste

Low-sodium miso reduces sodium intake while maintaining flavor.

tofu

🥗Healthier: silken tofu

💰Cheaper: canned beans

Canned beans provide protein and are often cheaper than tofu.

dashi stock

🥗Healthier: homemade vegetable broth

💰Cheaper: chicken broth

Homemade broth can be healthier and more cost-effective.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Peel the potatoes and remove any eyes using the heel of the knife.

Cut the potatoes into sticks and add them to the pot.

Add 4 cups of water and 2 teaspoons of hondachi soup stock to the pot.

Cover the pot with a lid and turn the heat on to medium.

Let it simmer until the potatoes are nice and soft, about 10 minutes, avoiding boiling to prevent breaking down the potatoes.

Once the potatoes are tender, add 4 tablespoons of miso paste using a miso strainer to avoid chunks in the soup.

Dissolve the miso paste in the soup until you start to smell the rich flavor of miso.

Add the 5 grams of wakame seaweed and let it rehydrate for 1-2 minutes.

Add sliced green onions if desired and stir to combine.

Taste the soup and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens