Onions and potatoes are common ingredients for miso soup. As miso varies in saltiness, adjust the amount of miso to your preference.
Yield: 4 servings
- 3 1/3 cups dashi soup stock
- 1 potato, peeled and cut into thin quarter-rounds.
- 1/2 onion, thinly sliced
- 3-4 tbsp miso
Put dashi soup stock in a medium pan and bring to a boil. Add potato and onion slices in the pan and simmer on medium heat until softened. Scoop out some soup stock from the pan and dissolve miso in it. Gradually return the miso mixture in the soup. Stir the soup gently and stop the heat. *Try not to boil the soup after you put miso in.