365 Days Miso Soup
- Search among all miso soups
Everybody loves vichyssoise. Miso adds a depth to its taste.
Ingredients (4 servings)
|Naga-negi (Japanese leek)||1|
|Parsley||Several small stalks|
|Olive oil||2 teaspoons|
|Dashi stock||400 cc|
- 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.
Type of Miso
Mugi (Barley) miso
Our product used in this recipe
Nama-zume Mutenka Mugi Miso
(Fresh-packed, Additive-free Barley Miso)