Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, miso soup with thinly cut potato. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Miso soup with thinly cut potato. The idea to cut potatoes thinly into strips came to me on a busy morning to save time. I used dried wakame seaweed besides the potato this time, but you can replace them with deep fried tofu or green onion instead.
Miso soup with thinly cut potato is one of the most well liked of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions daily. Miso soup with thinly cut potato is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few ingredients. You can have miso soup with thinly cut potato using 4 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Miso soup with thinly cut potato:
- Take 1 medium Potato
- Make ready 1 Miso
- Take 700 ml Dashi base
- Take 1 tbsp Dried wakame seaweed
If you're in a rush, slice the potato thinly to reduce cooking time. When I first served it, my husband had a hard time pinning down the flavors — we both thought it tasted fruity, although I knew there was no apple or orange in the recipe. It's thick, creamy, bright, and an excellent use for leftover sweet. When you make miso soup and serve it in an owan (お椀, Japanese miso soup bowl), it is rather soupy and you don't usually see much of ingredients in it on the surface.
Steps to make Miso soup with thinly cut potato:
- Slice the potato with a slicer, then cut thinly into about 1 cm widths. Soak in water and drain.
- Put the Japanese soup stock (dashi) in a saucepan and bring to a boil. Once boiled, dissolve the miso.
- Add dried wakame seaweed, and serve.
Drop a heaping tbsp of potato mixture in the center and make a fist to gather edges. Season and whizz with a stick blender until completely smooth. Directions: Combine water and dashi powder in a small pot on the stove. Miso soup tastes waterery without a Japanese soup stock called "dashi". My grand mother used to make it from the scratch with sea weed and a dried tuna.
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