Hearty Potato Miso Soup Recipe
Savory Potato Miso Soup Made with Seasonal Potatoes
Potatoes are wonderfully affordable at the market right now, thanks to the season. I decided to make a delicious and savory miso soup with them today. It’s the perfect companion for rice, turning a simple meal with just kimchi into a satisfying feast. Let’s make this amazing potato miso soup, a true rice-thief!
Main Ingredients
- 1 medium potato
- 1 medium onion
- 3 Korean green chili peppers (cheongyang peppers)
- 2 Tbsp Miso paste
- 400ml Water
- 30g Green onion (about 1/4 stalk)
Cooking Instructions
Step 1
First, pour 400ml of water into a pot and dissolve 2 tablespoons of miso paste thoroughly. It’s important to ensure the miso is fully dissolved without any clumps.
Step 2
Once the miso is evenly dissolved in the water, turn on the stove to medium heat and bring the soup to a boil.
Step 3
While the soup is heating up, peel the onion and thinly slice it into strips. Slicing it thinly will help its sweetness infuse well into the broth.
Step 4
Peel the potato and slice it thinly, similar in thickness to the onion. If the slices are too thick, they will take longer to cook.
Step 5
Finely chop the Korean green chili peppers, removing the stems. You can adjust the amount to your preference for spiciness.
Step 6
As soon as the miso soup begins to boil, add the sliced potatoes to the pot first. The potatoes will cook and add flavor to the broth.
Step 7
Once the potatoes have started to soften slightly, add the sliced onion and the chopped green chili peppers to the pot. Let them simmer together to meld the flavors.
Step 8
Continue to simmer the soup over medium heat until the potatoes are completely tender and cooked through. You can test for doneness by piercing a potato piece with a fork; it should go in easily.
Step 9
Finally, garnish with the chopped green onion on top to complete your delicious potato miso soup! Enjoy it with a warm bowl of rice.
