Japanese Potato Soup

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Japanese Potato Soup


  • 6 ounces onion
  • 5 ounces potato, peeled
  • 3 1/3 cups bonito soup stock
  • 3-4 tablespoons white miso paste

Bonito Soup Stock
  • 1 ounce bonito flakes
  • 3 1/3 cups cold water


  1. Slice the onion very thin.
  2. Cut potato in half. Cut each half into 1/4 inch wide slices.
  3. Boil the bonito stock and then add the onion & potato slices.
  4. When onion & potato become soft, spoon out some stock with a ladle and hold it over the pot. Add miso paste to the ladle of stock and whisk with chopsticks or fork until dissolved.
  5. Return mixture to pot and gently stir.
  6. Remove from heat.

Bonito Soup Stock
  1. Put water in a pot and begin heating at medium heat.
  2. Add bonito flakes just before the water boils.
  3. Reduce the heat and simmer 3-4 minutes.
  4. Turn off the heat. WAIT until all the flakes sink to the bottom of pot.
  5. Strain liquid through a strainer.
  6. Discard the bonito flakes. The strained liquid is the soup stock.


  • Bonito Flakes
You can use shrimp or crawdad bouillon in place of the bonito flakes if you are unable to find them.

Katsuobushi (bonito flakes) is simmered, smoked and fermented skip-jack tuna.

Kushmonster (talk) 02:58, 6 August 2021 (UTC)