Miso Soup: A Healthy, Humble Homemade Classic

Ingredients (serves 2)

• 1 potato
• 1/2 onion
• 1 tsp granulated dashi (soup stock)
• 2 cups water
• 2 tbsp of your favorite miso
• Shichimi tōgarashi (seven-spice chili mix), to taste

Directions

1. Peel the potato and cut into eighths. Thinly slice the onion. Place the vegetables in a saucepan, add water, and boil on low heat until soft.
2. Stir in the granulated soup stock.

Adding granulated soup stock is a convenient way to add a savory kick to your miso soup. (© Nippon.com)

3. Gently mix in your favorite miso and serve with a dash of shichimi tōgarashi.

Add the soup stock to the boiled vegetables and mix in the miso last. (© Nippon.com)

Cooking Tips

• My father often used this recipe when making miso soup for our family.
• Although this recipe calls for potato and onion, it can be made with spinach, endive, chicory, cabbage, or nearly any vegetable you want.
• Miso soup is a tasty way to enjoy vegetables. I make it every day to help keep my family healthy and happy.
• Miso is made by fermenting soybeans and is a great source of such nutrients and healthy compounds as Vitamin E, disease-fighting isoflavones, and protein. For this recipe I recommend mildly sweet varieties of miso from Kyūshū or Nagano Prefecture. If you live in an area where multiple types are available, experiment and find your favorite!
• Miso provides a variety of health benefits, including lowering blood pressure and cholesterol. It also helps in weight loss and is said to offer anti-aging properties. I recommend that everyone make it a part of their daily diet.
• Some people use miso as the sole seasoning, but adding granulated soup stock provides a more savory flavor. Try it and taste the difference yourself.