21, Apr 2025
Hearty and Delicious Potato Miso Soup with Homemade Miso





Hearty and Delicious Potato Miso Soup with Homemade Miso

Quick and Easy Potato Miso Soup Made with Seasonal Potatoes

Hearty and Delicious Potato Miso Soup with Homemade Miso

I’ve made a simple and quick potato miso soup using potatoes, which are in season and deliciously sweet right now. What’s great about potato miso soup is that as long as you have good miso, you don’t need to worry too much about the cooking process. Enjoy this comforting and soul-warming dish, perfect for a chilly day!

Recipe Info

  • Category : Soup / Broth
  • Ingredient Category : Vegetables
  • Occasion : Everyday
  • Cooking : Boil / Simmer
  • Servings : 4 servings
  • Cooking Time : Within 30 minutes
  • Difficulty : Anyone

Main Ingredients

  • 2 medium potatoes
  • 1/2 medium onion
  • 1/3 medium zucchini
  • 1/2 stalk of green onion
  • 1 Korean green chili pepper (for spice, optional)
  • 1 red chili pepper (for color, optional)
  • 1 anchovy-and-kelp broth pack (or anchovies and kelp)
  • 2 tablespoons homemade miso paste (adjust according to saltiness)
  • 8 cups water (approx. 1.6L)

Cooking Instructions

Step 1

First, wash all your ingredients thoroughly. Peel the potatoes and slice them thinly. Slice the onion thinly. Cut the zucchini into half-moon shapes, and slice the green onion diagonally. Finely chop the Korean green chili and red chili peppers; this will add extra flavor and color.

Step 1

Step 2

In a pot, add 8 cups of water and the anchovy-and-kelp broth pack. (If you don’t have a broth pack, you can use dried anchovies and kelp.) Bring to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes to create a rich broth. Remove the broth pack once the flavor has infused.

Step 2

Step 3

Add the thinly sliced potatoes to the prepared broth and bring to a boil. Once the potatoes are halfway cooked, add the sliced onion and half-moon shaped zucchini. Now, gently dissolve the homemade miso paste through a sieve into the pot to ensure there are no lumps. After adding the miso, bring the soup back to a simmer over medium heat and continue to cook for 10-15 minutes, or until the potatoes and zucchini are tender.

Step 3

Step 4

Check if the potatoes and zucchini are cooked through by piercing them with a fork; they should be tender and easily mashed. Finally, add the chopped Korean green chili and red chili peppers and simmer for just a moment longer. Be careful not to boil for too long after adding the peppers, as this can make the broth cloudy. For an extra layer of flavor, you can add 1/2 teaspoon of minced garlic.

Step 4

Step 5

Ladle the finished, savory potato miso soup into serving bowls. Enjoy this comforting soup piping hot with a bowl of rice for a truly satisfying meal!

Step 5



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