A feast-like treat! Two recipes for delicious miso soup that may look plain but are still the star of the meal

Hello. I am Ayumi Nakaganji, a chef.

Do you eat miso soup? Some people find it more delicious when it gets cold.

Miso soup is a versatile dish that allows you to eat a lot of vegetables at once and wraps up whatever you put in it. It also helps you clean out your refrigerator.

This time, we will introduce a miso soup recipe that will warm you up from the inside, perfect for cold days.

1: "Kokuma Jaga Butter Miso Soup" - Steamed potatoes with butter and ground sesame for a rich flavor

Potatoes, butter, and miso - a delicious combination guaranteed.

Adding ground sesame seeds to the dish makes it even richer. Cutting the potatoes into large pieces and adding meat also gives it a side dish feel, so it's also recommended for dinner.

Image: Ayumi Chuganji

[Ingredients] (Serves 2)
Potatoes...120g
Pork belly (thinly sliced)・・・80g
Green onion (finely chopped)...2 pieces
Butter...10g
Ground sesame seeds...2 tablespoons
Dashi stock (bonito, kelp, or whatever you like)・・・400ml
Miso...2 tablespoons

<How to make>

(1) Peel the potatoes, cut them into quarters, and rinse them briefly in water (to remove the starch). Cut the pork belly into bite-sized pieces.

(2) Put the stock and potatoes in a pot, bring to a boil, then reduce heat to low and add half the miso (as if seasoning the potatoes). Cover and simmer for about 10 minutes until the potatoes are soft. Add the pork and simmer for another 3 minutes.

(3) Add butter (5g), ground sesame seeds (1 tablespoon), and green onion (1 stalk) to each soup bowl.

(4) Add the remaining miso to (2), season to taste, and pour into (3).

On a cold day, eating large, fluffy potatoes will warm you up. Ground sesame seeds go great with miso soup, so be sure to add them to your regular miso soup.

2. "Yamaimo Tororo Miso Soup" - a thick soup perfect for cold days

Miso soup, which has a gentle thickness given to it by yam, will warm you from the inside out.

By pounding the yam with a rolling pin, you can avoid the trouble of grating it, and the remaining texture here and there adds a nice accent to the dish. It may look simple, but it has a comforting taste.

Image: Ayumi Chuganji

Ingredients (for 2 people)
Yamaimo・・・100g
Pork (thinly sliced)・・・80g
Dashi stock (bonito, kelp, or whatever you like)・・・400ml
Miso...2 tablespoons
Shichimi pepper... appropriate amount

<How to make>

(1) Wash the surface of the yam (if the skin is thin, you don't need to peel it), place it in a plastic bag and mash it with a rolling pin. Cut the pork into bite-sized pieces.

(2) Bring the stock to a boil in a pot, add the pork and cook until scum is released. Skim it off.

(3) Add the yam to (2), mix, and heat for about 1 minute to dissolve the miso.

(4) Place in a bowl and sprinkle shichimi (Japanese shichimi) on top to taste.

If the yam has stiff hairs, lightly sear the surface over an open flame to remove them. Also, if the skin is thick, use a peeler to peel it before using.

If you find it troublesome to make dashi every time, you can use granulated dashi, but I also recommend the water-based method. Just soak your favorite ingredients, such as kelp, dried sardines, bonito flakes, dried shiitake mushrooms, and dried daikon radish strips, in water and leave it in the refrigerator overnight or more. I also use this method to make dashi, combining ingredients depending on my mood at the time.

Miso is said to keep the doctor away. For the past 10 years, I have been making my own homemade miso every year around the end of October. By incorporating miso into your daily diet, you can make it through the cold winter. (Text by Chuganji Ayumi)
*This article contains information current at the time of publication.

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