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Make a cozy bowl of Potato Miso Soup with simple ingredients and a flavorful miso broth. It’s easy to make, nourishing, and absolutely delicious!

Looking for more ways to enjoy miso soup? Check out these easy miso soup recipes!

Recipe Ingredients

You’ll need the following ingredients to make this potato miso soup:

Potatoes: Choose firm potatoes that don’t fall apart easily and stay nice and creamy when cooked.
Carrot and Onion: They pair perfectly with potatoes and add natural sweetness to the soup. You can also add wakame seaweed or mushrooms for an even heartier miso soup!
Miso Paste: Any type of miso works, but I recommend using a darker variety for a deeper, richer flavor. Feel free to choose your favorite to match your taste!
Dashi: In this recipe, I use store-bought kombu dashi powder (plant-based instant dashi). If you are looking for authentic homemade dashi, you can try awase dashi (bonito flakes), niboshi dashi (anchovies), and kombu dashi.

How To Make Potato Miso Soup: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Cut the potato, carrot, and onion into bite-sized pieces.

In a saucepan, combine the vegetables, water, and dashi powder, then bring to a boil.

Reduce the heat and simmer until the vegetables are tender.

Turn off the heat and gently stir in the miso paste until dissolved.

Pour the soup into a bowl and enjoy this simple, hearty potato miso soup!

Always add the miso after turning off the heat, as boiling it can reduce its delicate aroma and taste.
If the soup tastes a bit light, add a touch more miso paste for extra flavor. If it’s too salty, add a little water until it tastes right to you.

Want more Japanese Plant-Based Ideas?

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Prep: 3

Cook: 5

Total: 8

Servings:

Author: Juri Austin

Make a cozy bowl of Potato Miso Soup with simple ingredients and a flavorful miso broth. It’s easy to make, nourishing, and absolutely delicious!

Prep the Ingredients: Cut the potato, carrot, and onion into bite-sized pieces.
Simmer the Vegetables: In a medium saucepan, combine prepared vegetables, dashi powder, and water. Bring to a boil over medium heat, then reduce the heat and simmer 5 minutes or until the vegetables are tender.
Add the Miso Paste: Turn off the heat. Add the miso paste and stir gently until fully dissolved.
Serve: Pour into bowls, top with chopped scallions, and enjoy warm!

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
You can also add wakame seaweed or mushrooms for an even heartier miso soup!
Always add the miso after turning off the heat, as boiling it can reduce its delicate aroma and taste.
If the soup tastes a bit light, add a touch more miso paste for extra flavor. If it’s too salty, add a little water until it tastes right to you.