Creamy Potato Miso Soup with Silken Tofu
This creamy potato miso soup is warm, savory, and surprisingly comforting with its silky texture and tender tofu. Grated potato naturally thickens the broth, giving this easy Japanese-inspired soup a rich feel without cream.
Servings2 Portions
Prep Time10 Mins
Cook Time12 Mins
Difficulty
Easy
Ingredients
2
- silken tofu0.3 block
- potato1
- dashi stock400 ml
- miso1 tbsp
- green onions, thinly sliced1 stalk
Step-by-Step Instructions
01
Pour the dashi stock into a small pot and bring it to a gentle simmer over medium heat. Peel and grate the potato, then stir it into the broth, mixing well so it dissolves evenly without clumping.
02
Cook for 5 to 7 minutes, stirring often, until the soup thickens slightly and the potato is fully cooked. Lower the heat, add the miso, and stir until completely dissolved.
03
Gently add the diced silken tofu and warm through for 1 to 2 minutes without letting the soup boil. Ladle into bowls, top with sliced green onions, and serve hot.
Chef's Tips
If you do not have prepared dashi stock, use water mixed with dashi powder. Avoid boiling the soup after adding miso, as high heat can dull its flavor. Leftovers can be refrigerated for up to 1 day, but reheat gently to keep the tofu from breaking apart.
