Miso Soup

    Potatoes help make this more filling than traditional miso soups. Also miso and kelp help bring radiation out of the body.


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    Ingredients
    Serves: 4 

    • 2 teaspoons dashi granules, or to taste
    • 1L water
    • Barley or Brown rice miso 1/4 cup
    • 3 tablespoons miso paste
    • Small Nugget Potatoes 5, chopped
    • 1 block silken tofu, diced
    • Kale chopped 1 cup
    • 2 spring onions, finely sliced diagonally
    • Onion 1
    • Garlic 3 cloves
    • Kelp to taste
    • Butter or Cooking Oil 1/4 cup
    • Water 6 cups

    Directions
    Prep:10min  ›  Cook:45min  ›  Ready in:55min 

    1. In a saucepan over medium high heat, combine dashi granules and water. Bring to the boil, reduce heat to medium and whisk in the miso paste. Stir in tofu and spring onions. Simmer gently for 2 to 3 minutes before serving.
    2. Saute onion and garlic in soup pot until translucent
    3. Add miso and 2 cups of water. Let simmer 10 minutes.
    4. Add potatoes and 4 cups of water.
    5. Let boil until potatoes are soft. Add kale.
    6. Add kelp, to taste. Be Careful! Too much will ruin the soup.
    7. Serve with warm buns.
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