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Potato Balls Miso Soup
You can try different kinds of potatoes for this miso soup to enjoy different tastes.
Ingredients (4 servings)
| <Potato balls> Medium-sized potatoes Flour |
12 2 50 g |
|---|---|
| Carrot | 1/3 |
| Konjac (Devil’s tongue) | 1/4 cake |
| Shironegi (Japanese leek) | 10 cm |
| Dashi stock | 800 cc |
| Miso | 3-1/2 tablespoons |
Type of Miso
Awase (Mixed) miso
Our product used in this recipe
Nama-zume Mutenka Awase
(Fresh-packed, Additive-free Mixed Miso)
Directions
- Grate the potatoes, mix with the flour and make potato balls. Cut the carrot into large pieces. Remove harshness from the konjac by soaking in water and tear into pieces with a spoon. Chop the shironegi.
- Boil the potato balls, carrot and konjac in the dashi stock until they are cooked.
- Lower the heat and dissolve the miso. Serve the miso soup in bowls with the shironegi sprinkled.
★ A Note
Grated potatoes give a different taste to miso soup.
