I already introduced different king of potato miso soup on my blog, such as sweet potato, taro, and Chinese yam. Those are all potatoes, but each one has really unique and nice taste so please check them out!
Even though I used potatoes often on my recipe, I’ve forgotten making traditional, simple POTATO miso soup. Luckily I got new potato (called “Shin-jaga” in Japanese) which you can only get in specific season at grocery store. So I wanna make the miso soup with this fresh potato today!
The biggest character of Shin-jaga comparing to normal one is having very thin skin. I don’t have to peel the potato’s skin and will enjoy the flavor of it!
【Recipe (2 servings)】
Ingredients
1 oz miso paste (fermented soybean paste)*1
1 teaspoon dashi granules*2
3.5 oz potato (Shin-jaga), Cut into bite-sized
1 oz onion, Shredded
1/2 teaspoons dried wakame (a type of seaweed)
1.7 cups (400ml) water
(Prepare extra water to reconstitute dried wakame)
*1 Feel free to adjust the amounts of miso paste to your liking.
*2 If miso paste already contains dashi, don’t need dashi granules.
Directions
1. Combine dried wakame with boiled water and wait until reconstituted. (takes about 1 min)
2. Drain in a sieve and wash with cold water lightly.
3. Heat water, potato, and onion in a saucepan until potato is cooked through.
4. Add, wakame and dashi granules. Warm up wakame for 1 min and remove from heat.
5. Add miso paste and stir until miso is completely melted.
Ready to eat!
Boiled potato always makes me so happy. It matches so well with red miso actually!
Shin-jaga is fresh and tastes great. Of course normal white potato is also perfect for miso soup, so please try that!
Enjoy your miso soup!
