Buttered Potato and Corn Miso Soup

1. 1

   Peel the potato and cut into 2 cm dice.

2. 2

   Put into a bowl of water.

3. 3

   Cut the bacon into 2 cm wide pieces.

4. 4

   Put 450 ml of water, the potato and dashi bag in a pan over high heat.

5. 5

   When it comes to a boil, lower the heat to medium and take out the dashi bag.

6. 6

   When the potatoes have almost cooked through, add the bacon and corn.

7. 7

   When the potatoes have become soft, turn off the heat.

8. 8

   Dissolve in the miso.

9. 9

   Heat up over low heat just before serving.

10. 10

    Be careful not to let it come to a boil.

11. 11

    Add a small amount of butter on top just before serving.

12. 12

    It will melt right away, but the flavor and fragrance will permeate the soup.

* Per serving · 4 servings · Values may vary.

No additional tips available.