Miso soup in only 15 minutes! Fill your busy life with this easy Miso soup recipe. A quick and easy recipe that does not require a lot of ingredients. We all know the basic Miso soup is made with Miso (fermented soy bean paste), seaweed, tofu, green onion and Dashi. Dashi is a basic stock made by boiling dried kelp (seaweed) and dried bonito flakes (fish). Preparing Dashi can be time-consuming. You can either omit it or use Miso that contains dashi. This type of Miso was introduced to me by a busy friend of mine. All you need to do is dissolve it in the soup. Taste good, convenient, save time and money. Ideal for busy people. I use Marukome Boy Awase Miso in this recipe. Marukome is no.1 Miso company in Japan. If you are bored of eating the same classic Miso soup with Tofu and Seaweed over and over again, try this. This soup is very easy to prepare. It is warm, savory and nutrient-rich. Please note that Miso varies in flavor and saltiness depending on type and brand. Adjust the amount of Miso according to your preference. The most important thing about making Miso soup is that you should never boil the Miso. Only add Miso after the heat has been turned off. Do not reheat the soup repeatedly. Miso soup is best to enjoy immediately after cooking. 2 potatoes weigh about 250 grams in this recipe.
Miso Soup with Spinach and Potato
Miso soup in only 15 minutes! Fill your busy life with this easy Miso soup recipe. A quick and easy recipe that does not require a lot of ingredients.
Prep Time: 8 min
Cook Time: 7 min
Total Time: 15 min
Yield: 4 servings
Ingredients
1 yellow onion
2 potatoes
200g spinach
50g miso
600g water
Instructions
Cut off the top and the root end of the onion. Peel off the outer layers of skin. Rinse. Cut the onion in half. Cut onion into large dice. Peel the potatoes. Rinse. Cut into cubes. Trim the roots off the spinach. Wash thoroughly. Separate the leaves. Cut the stems into short lengths. Put Miso into a mesh strainer.
Boil water in a pot. Add yellow onions in boiling water and cook for 1 minute. Add potatoes cubes and cook until almost done; about 4 minutes. Add spinach and cook for another 1 minute. Turn off heat. Dissolve the Miso into the soup using a spoon. Taste the soup and see if you want to add more Miso. Reheat and serve immediately.
Nutrition Facts
Serving size: 1 Calories: 73.5 Fat: 0.4 g Saturated fat: 0.2 g Unsaturated fat: 0.7 g Carbohydrates: 15.6 g Sugar: 3.3 g Sodium: 81.2 mg Fiber: 3.4 g Protein: 3.1 g Cholesterol: 0.0 mg