Jagaimo to age no misoshiru / miso soup with potatoes and thin deep-fried tofu

A common combination for basic miso soup.

<Ingredients>

1 small or medium potato
1 small (1/2 large) usuage thin deep-fried tofu
1 green onion
1 tbsp miso
300 cc dashi


<Directions>
1.

Slice potato 7-8 mm thick.
Prep-boil and cut usuage into small rectangular pieces (1-1.5 cm x 3cm or so).
Thinly slice green onion.

2.

In a pot, put dashi and potato, and cook until soft on medium low heat.
Add water as necessary if liquid boils down too fast.

Add usuage, and cook for a few minutes.

3.

Remove from heat, and add miso.

Serve in individual bowls and garnish with green onion.

<Notes>

• 1/2 potato and 1/2 small usuage are usually enough for two servings when other filling dishes are part of the meal.
• While there is no rule about the size of ingredients, cutting usuage into somewhat large pieces as in this recipe seems to work well with potato sliced into 7-8 mm rounds. If usuage is sliced into thin strips, they would taste very delicate compared to the size of potato slices.