Vegan Potato Onion Miso Soup is an easy and delicious vegan friendly miso soup that you can enjoy all year long! I consider this miso soup to be very simple yet hearty miso soup that can be a side dish with rice or a light meal as itself.Yield: 4 large or 6 medium portions
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Soup, Sides
Cuisine: Japanese
Servings: 4people
Author: Plant-Based Matters
Ingredients
4cupspurified water
2medium size yellow potatoes2 pcs = about 14 oz / 400 g
1 1/2cups thinly sliced yellow onion1 1/2 cup = about 1/2 of medium onion
4 1/2tbspyellow/brown koji misoor your choice of miso, adjust to taste
Prep the potatoes, onion and scallions. Peel the potatoes and cut them in about 1-inch / 2.5 cm cubes. For the onion, slice them thinly along with the grain (fiber.) For the scallion, chop it finely and set it aside.
In a medium sauce pan, combine purified water, potatoes, and onion. Cover and cook over medium to medium-high heat until a gentle boil.
When it’s almost boiling, reduce the heat to medium low. Continue to simmer for 15-20 minutes until potatoes are fully cooked, soft, but not broken down. You can stick a skewer (or a toothpick) to check the doneness.
Turn off the heat. Add miso to the soup. To do this, place the miso on a ladle then partially submerge the ladle in the soup. Use chopsticks to slowly incorporate the cooking water into the ladle so miso can dissolve.
Turn the heat back on at medium to medium high to reheat it (never boil!)
Serve with scallions on top. Sprinkle some shichimi pepper for some aromatic heat (optional.)
Notes
Choice of Potato
I use yellow potatoes for this recipe but russet potatoes are also great.
Choice of Miso
Taste profile of miso (sweetness and complexity) is completely different from one product to another. Find your favorite and adjust the amount to your preference.
My go-to multipurpose miso is koji miso (soybean-based miso with a substantial amount of rice koji) of any kind. It has a nice balance of savory and natural sweetness from koji.
Blended miso (of a couple of different types of miso, e.g., yellow and red miso blend) is also a good option. Red miso alone may not be recommended for this recipe.
Cooking Tips
To extract the flavors of the potatoes and onion into the soup, start cooking in the cold water and cook slowly at medium heat.
Never boil miso soup to retain the taste of miso at its best.
How to Store
Although, miso soup tastes the best when freshly made, you can store the leftover in a container with lid and keep in the fridge. Consume within 2-3 days.
Leftover miso can become saltier. If so, add water to dilute to adjust the taste as necessary.
* This recipe was originally published as "Miso Soup with Potato & Onion." It's been modified, improved, and republished as "Vegan Potato Onion Miso Soup."