How to Make 'Miso Soup with Butter Potato Slices'

Miso Soup with Butter Potato Slices (for 2-3 people)

Here's a secret if you are reading this: miso soup is the key to the healthy Japanese diet. Have one small bowl of miso soup everyday and you'll notice some good changes. You might be thinking miso soup doesn't taste that good....wrong! It tastes AMAZING if you know what ingredients to use. For my American taste buds, miso soup with sliced potato, butter and black pepper is like a gift from the Japanese gods. This isn't the absolute healthiest (but still very healthy, don't get me wrong) miso soup variety but you can't have the same flavor everyday. This is only one great flavor to put into the mix of life with daily miso soup, because there are so many more.

Materials

  • Peeler
  • Knife

Ingredients

Small, Regular Brown Potatoes 2 Potatoes
Butter To Taste
Black Pepper To Taste
Miso Paste (type for soup)* 3 to 4 Tablespoons (To Taste)
Water 600 mL

Cooking Instructions

1. Peel the potatoes and slice into thin strips.
2. Bring the water to a boil and put in potato strips.
3. Boil the strips for only about 1 minute or until only slightly soft, but not too soft or they will turn to mush. They will continue to soften as the miso soup sits.
4. Pour into to bowls and add some butter and black pepper on top. 

Miso Soup Tips*:

The amount of miso paste to use is up to you. If you prefer stronger tasting soup like I do, go for a little more. Some people prefer lighter tasting miso soup so apt for less paste. 

Any type of miso paste is fine. Japanese people typically buy one of the box types as seen below. Sometimes miso paste is sold in tubes made for frying foods. Those aren't ideal for soup. Always refrigerate the paste after opening. While the container below seems like a lot, quite a few tablespoons goes into a serving for two or even more for a family and you'll see this heavy container empty quite soon!

Shuri Miso, a type of miso paste made in Okinawa, Japan!

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