Tasty Miso Soup with Spinach & Potato Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Miso Soup with Spinach & Potato. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Miso Soup with Spinach & Potato as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner try this Miso Soup with Spinach & Potato recipe. This Miso Soup with Spinach & Potato make for a yummy summer dinner that you can make it easy. The Miso Soup with Spinach & Potato recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Miso Soup with Spinach & Potato recipe.

Miso Soup with Spinach & Potato.

Miso Soup with Spinach & Potato Before preparing the dish, I have done some research on how to cook Miso Soup with Spinach & Potato easily with yummy taste. You can cook Miso Soup with Spinach & Potato using 5 ingredients and 2 steps. Here is how you achieve it.

Yummy Miso Soup with Spinach & Potato Recipe Ingredients

  1. You need 1 of yellow onion.
  2. It's 2 of potatoes.
  3. It's 200 g of spinach.
  4. You need 50 g of miso.
  5. Prepare 600 g of water.

How to make Miso Soup with Spinach & Potato step by step

  1. Cut off the top and the root end of the onion. Peel off the outer layers of skin. Rinse. Cut the onion in half. Cut onion into large dice. Peel the potatoes. Rinse. Cut into cubes. Trim the roots off the spinach. Wash thoroughly. Separate the leaves. Cut the stems into short lengths. Put Miso into a mesh strainer..
  2. Boil water in a pot. Add yellow onions in boiling water and cook for 1 minute. Add potatoes cubes and cook until almost done; about 4 minutes. Add spinach and cook for another 1 minute. Turn off heat. Dissolve the Miso into the soup using a spoon. Taste the soup and see if you want to add more Miso. Reheat and serve immediately..