365 Days Miso Soup

Miso Vichyssoise

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


  1. Peel the potatoes and slice. Chop the naga-negi.
  2. 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.
  3. 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.

Type of Miso

Mugi (Barley) miso

Our product used in this recipe

Mugi (Barley) miso

Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)