Add 1 1/2 tablespoons of furikake to a quart of water.
Take a bit of the water from the pot and wet 2/3 of medium miso. Whisk the miso, then pour it into the pot with the water and furikake. Stir until dissolved.
Slice 8 oz of shiitake mushroom. This mushroom has a deep buttery, meaty flavor.
Coarsely cut two potatoes into roughly knuckle-sized pieces.
Thinly slice 1/2 of a red onion.
Add the chopped ingredients to the pot. Raise to a boil, and then simmer until the potatoes are tender.
Ladle the completed soup into small bowls and serve as a side dish. Enjoy!