Miso Potato Soup

Name: Miso Potato Soup
Cook time: 6 h
Total time: 6 h
Cuisine: Asian
Ingredients: 4 cups chopped napa cabbage; 2 large russet potatoes, peeled and cut into ¼-inch dice; 1 small yellow onion, minced; ½ teaspoon salt; 3 tablespoons soy sauce, plus more as needed; 6 cups water; 1 (2-inch) piece kombu sea vegetable (optional); ¼ cup chopped scallions; ¼ cup white miso paste, or more as needed; ¼ teaspoon freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
6 hr

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

I’d always enjoyed miso soup and potato soup as two separate entities until my neighbor Seung Hee Han served me a delicious soup that combines them both. Now I’m hooked.

Ingredients

1 small yellow onion, minced
2 large russet potatoes, peeled and cut into ¼-inch dice
4 cups chopped

Asia
Soup
Gluten-free
Vegan

Method

Combine the onion, potatoes, cabbage, kombu (if using), water, and soy sauce in the slow cooker. Add the salt and pepper. Cover and cook on Low until the vegetables are tender, about 6 hours.
Spoon the miso paste into a bowl and add about 1 cup of the hot broth, stirring to blend and thin the miso. Scrape the miso mixture into the slow cooker and add the scalli