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Created page with "<center><big><b>Japanese Potato Soup</b></big></center> ----- <br> <font size="3"><b><u>Ingredients:</u></b></font> :<b>Soup</b> *6 ounces onion *5 ounces potato, peeled *3 1/..."
<center><big><b>Japanese Potato Soup</b></big></center>
-----
<br>
<font size="3"><b><u>Ingredients:</u></b></font>
:<b>Soup</b>
*6 ounces onion
*5 ounces potato, peeled
*3 1/3 cups bonito soup stock
*3-4 tablespoons white miso paste
<br>
:<b>Bonito Soup Stock</b>
*1 ounce bonito flakes
*3 1/3 cups cold water
<br>
<font size="3"><b><u>Directions:</u></b></font>
:<b>Soup</b>
#Slice the onion very thin.
#Cut potato in half. Cut eat half into 1/4 inch wide slices.
#Boil the bonito stock and then add the onion & potato slices.
#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.
#Return mixture to pot and gently stir.
#Remove from heat.
<br>
:<b>Bonito Soup Stock</b>
#Put water in a pot and begin heating at medium heat.
#Add bonito flakes just before the water boils.
#Reduce the heat and simmer 3-4 minutes.
#Turn off the heat. WAIT until all the flakes sink to the bottom of pot.
#Strain liquid through a strainer.
#Discard the bonito flakes. The strained liquid is the soup stock.
<br><u><font color="#404040"><b>Substitutions:</b></font></u>
<div>
<font size="2.5", font color="#802000">
*<b>Bonito Flakes</b>
:You can use shrimp or crawdad bouillon in place of the bonito flakes if you are unable to find them.</font>
<code>Katsuobushi (bonito flakes) is simmered, smoked and fermented skip-jack tuna.</code>
<div>
[[Category:Recipes]]
[[User:Kushmonster|Kushmonster]] ([[User talk:Kushmonster|talk]]) 02:58, 6 August 2021 (UTC)
-----
<br>
<font size="3"><b><u>Ingredients:</u></b></font>
:<b>Soup</b>
*6 ounces onion
*5 ounces potato, peeled
*3 1/3 cups bonito soup stock
*3-4 tablespoons white miso paste
<br>
:<b>Bonito Soup Stock</b>
*1 ounce bonito flakes
*3 1/3 cups cold water
<br>
<font size="3"><b><u>Directions:</u></b></font>
:<b>Soup</b>
#Slice the onion very thin.
#Cut potato in half. Cut eat half into 1/4 inch wide slices.
#Boil the bonito stock and then add the onion & potato slices.
#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.
#Return mixture to pot and gently stir.
#Remove from heat.
<br>
:<b>Bonito Soup Stock</b>
#Put water in a pot and begin heating at medium heat.
#Add bonito flakes just before the water boils.
#Reduce the heat and simmer 3-4 minutes.
#Turn off the heat. WAIT until all the flakes sink to the bottom of pot.
#Strain liquid through a strainer.
#Discard the bonito flakes. The strained liquid is the soup stock.
<br><u><font color="#404040"><b>Substitutions:</b></font></u>
<div>
<font size="2.5", font color="#802000">
*<b>Bonito Flakes</b>
:You can use shrimp or crawdad bouillon in place of the bonito flakes if you are unable to find them.</font>
<code>Katsuobushi (bonito flakes) is simmered, smoked and fermented skip-jack tuna.</code>
<div>
[[Category:Recipes]]
[[User:Kushmonster|Kushmonster]] ([[User talk:Kushmonster|talk]]) 02:58, 6 August 2021 (UTC)
