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Miso Vichyssoise
Everybody loves vichyssoise. Miso adds a depth to its taste.
Ingredients (4 servings)
| Potatoes | 2 |
|---|---|
| Naga-negi (Japanese leek) | 1 |
| Parsley | Several small stalks |
| Olive oil | 2 teaspoons |
| Dashi stock | 400 cc |
| Milk | 400 cc |
| Miso | 4 tablespoons |
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)
Directions
- Peel the potatoes and slice. Chop the naga-negi.
- Heat the olive oil in a pan and pan-fry the naga-negi well. Add the dashi stock and potatoes, boil until tender and dissolve the miso.
- Process the miso soup in a blender until smooth. Add the milk and cool the soup in a refrigerator. Mince the parsley. Serve the miso soup in bowls with the minced parsley on top.
★ A Note
Enjoy cold miso vichyssoise in hot summer. It goes down smoothly.
