Steps to Prepare Quick Buttered Potato and Corn Miso Soup

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The ingredients needed to make Buttered Potato and Corn Miso Soup:

1. Take 1 Potato
2. Make ready 1 slice Bacon
3. Get 2 tbsp Corn kernels
4. Make ready 1 bag Powdered dashi bag (see Hints)
5. Take 450 ml Water
6. Prepare 1 1/2 tbsp Miso
7. Get 1 dash Butter

If you have made miso soup before, the chances are that you still have plenty of dried bonito flakes to make dashi broth and some miso paste left in the Onion and potato are pretty common ingredients for everyday miso soup in Japan, simply because everyone has them at home and it's quite tasty. White miso is the mildest and sweetest type, which is why it's called for in this quantity. Any less and you might not detect it at all. Heat butter in another medium pot over medium.

Steps to make Buttered Potato and Corn Miso Soup:

1. Peel the potato and cut into 2 cm dice. Put into a bowl of water. Cut the bacon into 2 cm wide pieces.
2. Put 450 ml of water, the potato and dashi bag in a pan over high heat. When it comes to a boil, lower the heat to medium and take out the dashi bag.
3. When the potatoes have almost cooked through, add the bacon and corn. When the potatoes have become soft, turn off the heat.
4. Dissolve in the miso. Heat up over low heat just before serving. Be careful not to let it come to a boil.
5. Add a small amount of butter on top just before serving. It will melt right away, but the flavor and fragrance will permeate the soup.

Any less and you might not detect it at all. Heat butter in another medium pot over medium. Easy. olive nutritionist Kerry Torrens says "Rich in antioxidants, miso helps populate the gut with immune-supportive bacteria. It contains all nine essential amino acids, making it a valuable protein source in a plant-based diet. Miso Soup or Misoshiru (味噌汁) is a Japanese soup that can accompany a bowl of rice for any meal of the day, however, it's a staple of Japanese breakfasts.

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