<Ingredients>
300 cc dashi
1 tbsp miso
1 potato
1/2 bunch spinach
<Directions>
1.
Skin and slice potato.
Put dashi in a pot, add potatoes, and cook on medium-low heat until soft.
2.
In the meantime, blanch spinach and cut into 4 cm length.
3.
When potatoes are soft, add miso, less than specified at first, taste and adjust.
Remove from heat.
4.
Pour in each bowl and serve immediately.
<Notes>
- Each miso differs in saltiness. First add less than indicated, taste and adjust.
- Spinach can be blanched ahead of time.
- When using blanched spinach that has been kept in the refrigerator, bring it out at least 10-20 minutes before the soup is done so the soup stays hot when served. Alternatively, place the blanched spinach in the soup at the very end to heat it up; however, this damages the color of spinach, and is not recommended.
- Cook potatoes until they crumble for thicker soup texture. This tastes especially good in winter.
- Put potatoes and other root vegetables in dashi or water from the beginning. Dashi or water does not need to be boiling before adding them.
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