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⅔ cup medium miso
8 oz shiitake mushrooms
1 ½ tbsp furikake
2 small potatoes
½ red onion
1 qt water
1
Add 1 1/2 tablespoons of furikake to a quart of water.
2
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.
3
Slice 8 oz of shiitake mushroom. This mushroom has a deep buttery, meaty flavor.
4
Coarsely cut two potatoes into roughly knuckle-sized pieces.
Thinly slice 1/2 of a red onion.
5
Add the chopped ingredients to the pot. Raise to a boil, and then simmer until the potatoes are tender.
6
Ladle the completed soup into small bowls and serve as a side dish. Enjoy!
