When the main course is a Western menu, standard miso soup may not be what you are looking for, but with this curry flavored twist, the whole meal may be brought to balance. The basic recipe is a Japanese-style miso soup, but with the addition of curry, the soup pairs well with non-Japanese cuisine as well. We encourage you to try it with your favorite ingredients and add it to your miso soup repertoire.
- 5.29 oz Potato
- 1.76 oz Onion
- 1.06 oz Carrot
- 1 slice Bacon (thinly sliced)
- 0.75 tbsp Butter
- 1.27 cup Dashi soup stock
- 1 tbsp Miso
- 1 tsp Curry powder
- As needed Scallions
Cut potatoes into 0.5 inch(8mm) thick quarter-rounds with skin on.
Cut onions into 0.5 inch(1cm) pieces and carrots into thin half-moon slices.
Cut the bacon into 0.5 inch(1cm) slices.
Place butter in a pot over medium heat and add ingredients from step 1.
Once the oil has been absorbed by the ingredients, add the dashi soup stock, cover with a lid, and simmer for about 5 minutes.
Add mixed ingredients (A) to the soup. Serve in a bowl and garnish with sliced scallions if desired.
- If you mix the miso and curry powder beforehand, the curry powder will not become lumpy when introduced into the soup.