Miso soup with potato and onion

Harumi Kurihara's favourite Japanese breakfast dish is just as good for lunch or a dinnertime starter, and quick to make too
Miso soup with potato and onion
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 150 g potatoes
  • 80 g onions
  • 800 ml dashi
  • 4-5 tbsp awase miso paste

Tips and Suggestions

Awase miso is a mild-tasting blend of red and white miso pastes that is often used for vegetable soups, but you can use whichever miso paste you have to hand in this recipe.

Miso will keep in the fridge for several months without spoiling and represents great value for money: you don't have to worry about wastage or using it up quickly.


1. Peel the potato, quarter it and cut into 5mm-thick slices. Soak in cold water for 23 minutes to remove any excess starch and then drain well. Slice the onion thinly.

2. Heat the dashi in a saucepan, add the potato and simmer.

3. When the potato is almost cooked, add the sliced onion and continue to gently simmer until the onion has softened.

4. Gradually add the miso paste, mixing it with the hot dashi in a ladle before adding directly to the soup. To achieve the best miso flavour, do not bring the soup back to the boil, serve immediately.

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