All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Jagaimo to tomorokoshi no misoshiru / miso soup with potato and corn

Juicy fresh corn provides a pleasant counterpoint to the crumbly potato while a tiny amount of butter adds a rich note to this miso soup.


1 medium potato
1/2 ear corn
Several chives
300 cc dashi
1/2 tbsp white miso
1/2 tbsp red miso
1/2 tsp butter


Cut potato into four, and slice into 1cm-thick pieces.
Remove corn kernels.
Chop chives.


In a pot, put dashi and potato, and bring to boil.
Once boiling, lower heat to medium low, and simmer until potato softens.
Add corn, cover, and simmer until soft (several minutes).


Take some dashi from pot and loosen miso.
Turn off heat, and add miso and butter.

Ready to serve.


Serve in individual bowls, and top with chives.

  • Red miso has a sharp salty taste, which is nice in hot seasons or with high-fat dishes such as deep-fried items, whereas white miso has a mild, comforting taste that is nice in cold seasons. 
  • When both are combined, the soup is very aromatic with a mellow, distinctive saltiness.
  • Fresh corn is the key to this miso soup.
  • Pair with plain rice or something light and not oily to highlight the rich note of butter.

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