White Miso Soup with Spring Potatoes (白みその味噌汁; shiro miso no miso shiru)

Different regions of Japan use different types of miso, whether it be for soups or stir-fries. Kyotoites are known for loving white miso, which is distinctly sweeter than other types of miso.

White Miso Soup with Spring Potatoes (白みその味噌汁; shiro miso no miso shiru)
Photographed by Masashi Kuma


Recipe by
Yoshihiro Murata

Average

Vegetables

Soups & Stews

Quick

110kcal

15minutes

Calorie count is per serving.

Ingredients (Serves 2)

  • 2 spring potatoes
  • 60 ml white miso (4 tbsp)
  • 300 ml dashi
  • 1/4 bunch seri (chopped)
  • Japanese mustard, as needed
  • Salt

Directions

1

Peel the spring potatoes and place them in a microwave-safe container. Cover with plastic wrap and microwave (600 W) for 5-6 minutes. Sprinkle with a dash of salt.

2

Warm up the dashi in a pot and dissolve the white miso, then bring just to a simmer.

3

Put the spring potatoes in serving bowls along with the chopped seri, then ladle the white miso soup over top. Garnish with Japanese mustard.