Misoshiru (味噌汁)
Japan
A warm and aromatic Japanese miso soup with potato, onion, and green onion. The broth is made from classic dashi using shaved dried tuna-bonito (katsuobushi) and then enriched with miso paste.
Ingredients
- 12 g katsuobushi
- 900 ml water
- 1 pcs potato
- 0.5 pcs onion
- 2 pcs green onion
- 3.3 tbsp miso paste
Steps
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Prepare the katsuobushi: wrap the whole block in a hot towel, let it sit for 10 minutes, then shave it into thin flakes.
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Make the dashi broth: pour water into a pot, bring to a boil, add the katsuobushi shavings, simmer for 1–2 minutes, then strain.
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Prepare the vegetables: peel and slice half an onion, peel the potato and slice it, finely chop the green onion.
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Cook the vegetables in the broth: add the potato and onion slices to the dashi, bring to a boil, then simmer covered for 12 minutes.
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Dissolve the miso: in a small bowl, mix the miso paste with a small amount of hot broth, then pour it into the pot and stir.
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Bring the soup to a boil, turn off the heat, ladle into bowls, add the vegetables and sprinkle with the chopped green onion.