As a being Japanese, miso soup is my comfort food. But miso is much more expensive than Japan so miso soup is very special dish to me. I make this soup in summer for my husband who loves miso soup (he is American). For both my husband and me, this soup is not just our favorite but very special because my husband doesn't like hot weather and when it is very hot, he tends to be in a bad mood. So I make this soup. His mood changes so quickly and dramatically. For me, when I miss my home, I make miso soup but this soup is the best to recover from my homesick which is why this recipe is so special to me.
Miso Potato Vichyssoise
- 4 Idaho potatoes, small
- 1 sweet onion, small
- 1-3/4 cups vegetable broth
- 1 cup soy milk, unsweetened
- 2 tablespoons white miso paste
- arugula leaves, garnish
Peel potatoes and dice. Peel and chop Onion.
In a large saucepan or pot, put potatoes, onions and vegetable broth. Bring to a boil. Then reduce heat to medium heat and cook until potatoes are tender. Turn off the heat and let cool to room temperature.
Transfer the mixture into a blender and puree until smooth.
Return the pureed mixture into the saucepan/pot and stir in soy milk. Heat over medium low heat. When the soup warms up, reduce heat to low. Take about 1/4 cup of the mixture out of the saucepan/pot and put into a small bowl with miso paste. Whisk to dissolve miso. Then add the miso mixture to the saucepan/pot and stir to blend well. Turn off the heat. Let cool.
When the soup has cooled, chill in a refrigerator.
To serve, raddle the soup into each serving soup bowl. Top with some arugula as a garnish.