Soups and Stews Recipes - Asparagus and Potato in Miso Soup Recipe

Ingredients

• 3 1/4 cups/800ml/28fl oz Japanese fish or vegan stock

• 8 asparagus, trimmed and cut into 2.5cm/1in lengths

• 1 baby potatoes, peeled and cut into 1cm/1/2in slices

• 1/2 medium onion, sliced

• 3 Tbsp white miso

Serves 4

---

Method:

1. Put the stock, asparagus, potatoes and onion in a pan.

2. Bring to a boil and simmer for about 8 minutes or until the potatoes are softened.

3. Stir the miso into the soup until dissolved.

4. When it returns to boiling, turn off the heat and serve hot.

Note: Miso comes in a variety of colors. Its strength can be judged by the depth of color. The white miso used in this recipe is the mildest in flavor and therefore very well matched to the delicate taste of the asparagus.