8In Miso Soup/ Soup/ Vegetable
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You may think that you must have tofu and/or wakame seaweed to make miso soup, but you can make it with just about anything you have at home. If you have made miso soup before, the chances are that you still have plenty of dried bonito flakes to make dashi broth and some miso paste left in the fridge. All you need is some onion and potato to make another authentic Japanese dish!
Onion and potato are pretty common ingredients for everyday miso soup in Japan, simply because everyone has them at home and it’s quite tasty. You don’t need to make a trip to the Japanese market this time!
If you have never made miso soup before, please watch our video first. For quick recap of making simple and delicious dashi broth, watch this video.
Print Recipe
5 from 1 vote
Prep Time5 minutes mins
Cook Time12 minutes mins
Total Time17 minutes mins
Course: Soup
Cuisine: Japanese
Keyword: miso soup
Servings: 4
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Instructions
Slice onion thinly and cut potato into bite size pieces (1/4″ thick.)
Bring Dashi to a boil and add onion and potato. Cook until softened.
Reduce heat to low and dissolve miso paste in the Dashi. Remove from heat and serve hot.
Misomiso soupSoup
June 3, 2013 By Yuko
About Yuko
Yuko was born and raised in Kyoto, Japan. She started cooking at home when she was still in elementary school. She learned most of her cooking skills by watching and helping her grandmother and mother in the kitchen. Yuko has lived in three US cities (Miami, San Francisco, San Diego) for over 25 years. Yuko currently lives in San Diego with her American husband, two kids, and a Brittany dog. She enjoys cooking for her family everyday using fresh ingredients.
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James
February 4, 2014 at 8:23 pm
This soup is absolutely fantastic. I made the dashi using guides from this site and another, sort of mixing the two methods together. Then I just followed this to the letter and it turned out so awesome. While the potato and onion was cooking I steamed broccoli over it since I just bought a 12 quart steamer pot. It worked wonderfully. I also had shrimp which had been steamed with Budweiser Black Crown beer. The soup though was really the highlight of the meal though.
Thank you for posting all this and I can’t wait to get to the rest of the stuff on this site (waiting for the sake and hon-mirin to come UPS).
Noriko
February 10, 2014 at 9:07 am
James,
thanks for trying our recipe! Sake and Mirin will be so handy for your Japanese cooking!James
February 15, 2014 at 11:43 am
It really is very handy and adds such wonderful types of flavor. I made a second batch of the soup, but this time I added celery and garlic clove finely diced since I had both on hand and wanted to use it up. I honestly think it came out even better than anticipated. It was more or less an experiment. I use my gut to decide how much of each to put in and I must have been on point because it was wonderful.
I think I enjoy it more than my New England Clam Chowder and this is so much simpler to make.
Noriko
February 23, 2014 at 5:56 pm
James,
glad you liked the recipe!
Tawni
July 19, 2014 at 11:40 am
Hello I love your website! I was wondering if dashi amd hon dashi were the same thing? Can hon dashi be used for miso soup?
Noriko
September 13, 2014 at 8:51 pm
Tawni,
Hondashi is instant powder dashi you can dissolve in hot water. Yes, you can use that for your miso soup, but it is easy to make real Dashi. We have Dashi and Ichiban Dashi recipes!
Lina
August 23, 2014 at 12:25 am
Helo Yuko,
I thought the “content” of Miso Soup are only tofu and wakame.
NOW I know they are another stuff I can put on that Soup.
TQ for sharing your detail and easy recipe.
– Lina, Jakarta
Noriko
September 8, 2014 at 9:54 pm
Lina,
Glad you liked Miso Soup with Onion and Potato. You can make variations by changing vegetables.
