How to make Miso Soup with Potatoes
Miso-soup is a essential of Japanese cuisine.
In them, Miso Soup with Potatoes is the most basic one.
We eat Miso-soup every eating time.
At this recipe, the easier way to cook by Hon-Dashi soup stocks is written.
Japanese leek 1/2 (may be substituted by leek)
Miso(soybeans paste) 2~3tbsp(40~50g )
Mixed sea tangle and dried bonito flakes-clear based soup(Dashi) 3cups
(may be substituted by sea tangle clear based soup with hondashi soup stock powder)
Deep‐fried tofu(abura-age) 1 seat （if you can get）
To do oil removing, Place a deep‐fried tofu on a strainer and pour hot water.
Wash a potato and carrots with water, and peal the skins.
Remove buds of potato and cut bite-size.
Cut carrots thin-half size as like half moon.
Cut leek thin small size.
Cut a deep‐fried tofu thin bite-size.
Substituted by sea tangle clear based soup with hondashi soup stock powder
Place sea tangle(konbu) and 3 cups of water in a hotpot, heat on medium fire.
When water color is changed, sea tangle(konbu)-Dash is done to make.
Add in hondashi soup stock powder.
Just before boiled, remove the sea tangle’s peace.
Place 3cups of clear based soup(Dashi), potatoes and carrots on a hotpot.
Bring to boil up once, then reduce to lower-medium fire and stew until potatoes are soft.
(sometimes take harshness)
If a spit pierce potatoes easily , It’s OK.
Add in deep‐fried tofu, and heat lightly.
Add in miso, leeks, and bring to boil up once again, then turn off the fire. It’s done.
How to make Dashi (clear based soup) Dashi is a clear base-soup : the flavor is abstracted from vegetables and fish. […]